May 7, 2004

  • Ooh wah.  Life goes on.   Me and the gang had a quiet Cinco de Mayo at the house.   (Chelle and I have decoratingitis again and converted the study to a formal dining room, getting ourselves accused of taking over for Martha.)   Then it was off to Mick's place at Venice Beach for assorted apre diner activities and refreshments.   The dude really gave us a grand guffaw relating how Hollywood producers are so fussy about performers' ears, whether they're large or small, oddly shaped or stick out; thus the hair is adjusted accordingly.   Naturally this gave everyone an ear obsession, which resulted in all the peeps on TV looking like monkeys.   You just can't watch people's ears, man.   It was a total gas!


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    MEXICAN LASAGNA


    We don't know HOW this ended up on D.J.'s cousin's catering menu from my internal zip drive, but the key to success is frying the tortillas; you can always modify the other ingredients to your taste.


    12 medium corn tortillas
    corn oil for frying
    1 cup (about 4 oz) lightly packed, coarsely shredded Monterrey jack cheese
    1 cup (about 4 oz) lightly packed, coarsely shredded Cheddar cheese
    2 cups diced, cooked chicken or beef
    1 small can (2-3 oz) sliced ripe olives, drained
    1 large can (29-30 oz) Rosarita's enchilada sauce
    1 small (    8 oz) container sour cream


    In large, heavy frying pan over medium heat, fry tortillas one at a time in about 1/4-inch oil until stiff but not browned; set aside to cool and drain on paper towels.  Mix together the two cheeses, reserving about a half a cup for the top.  Combine remaining cheese with meat, 2/3 of the olives, and about 3/4 cup of sauce, just enough to moisten ingredients.


    Spread about a 1/2 cup sauce in bottom of extra-deep greased 9- by 13-inch pan.   Arrange 3 of the tortillas lengthwise, overlapping edges, to cover bottom as well as possible.  Spoon a third of the meat and cheese mixture evenly over them; sprinkle with another half cup sauce.  Cover with 3 more tortillas, pressing gently to adhere to filling, then repeat procedure to form 2 more layers.  Top with remaining 3 tortillas, the rest of the sauce, and reserved grated cheese; sprinkle with remaining olives.  Cover pan tightly with a sheet of greased foil and bake at 350 degrees F. for about 45 minutes, or until hot and bubbly.  Cool in pan at least 5 minutes before cutting into large squares, each garnished with a generous spoonful of sour cream.