Wednesday, August 3, 2005
Bite with Belkys: Tortilla Lasagna From Jaguar Spoon Bar
It's a daily debate in every household - what to do for dinner. Well if you can't decide between Italian and Mexican, we may have found a compromise. Time to grab a Bite With Belkys.
The Chef: Oscar del Rio
The Restaurant: Jaguar Spoon Bar
The Dish: Tortilla Lasagna
- 1 white onion
- 1 zucchini
- 1 ear of corn
- 2 poblano chili peppers
- 1 jalapeno pepper
- 1 tablespoon olive oil
- 3 corn tortillas
- 6 oz grilled chicken breast
- 6 oz shredded Monterrey Jack cheese
- 4 oz salsa roja
- 4 oz heavy whipping cream
-Chop the onions, zucchini, peppers corn and jalapenos and fry them in a skillet coated with olive oil. Season with salt and pepper to taste.
-To assemble the lasagna add one corn tortilla sauteed vegetables, grilled chicken, cheese, salsa roja, and heavy cream. Repeat the step again.
-Set it on a 350-degree oven for about 30 minutes and once it's ready, sprinkle more cheese on top and broil it for about a minute or until the cheese melts.
- 2 lbs plum tomato
- 2 jalapeno peppers -- seeded
- 2 tbsp lard
- 1 white onion
- 2 cups chicken stock
-Roast the tomatoes and the chiles in the oven or broiler until blistered and charred.
-Peel the tomatoes and place in the blender with the chiles and puree.
-In a sauce pan big enough for the sauce, caramelize the onion with the lard for about 5-7 minutes and add the tomato mixture.
-Turn the heat to medium high and cook for 5 minutes then add the chicken broth.
-Return to the blender puree until smooth and season to taste.
FOR MORE INFORMATION:
Jaguar Spoon Bar
3067 Grand Avenue
Coconut Grove, FL