So what should I call this? Corn Tortilla Bake… Mexican Lasagna… or my personal favorite (my taste-tester’s description of the taste), Exploded Enchiladas…
Whatever you want to call it, I’m sure you will call it awesome! 🙂
It all started a few weeks ago, I was at Whole Foods and was drawn to the hot food bar by an intoxicating smell. I went around sniffing and looking until I found the source of that wonderful aroma. It was some kind of corn tortilla bake with beans and cheese. The smell was just amazing… I stood there for some time trying to decide… should I get it? It has cheese on it… but it smells so good. You could get it and then replicate it later, vegan. I was hungry, and I was willing. Luckily there wasn’t much cheese in it at all. I went ahead and got the last square of tortilla bake and brought it home to share with my taste tester.
I took a bite and decided it needed just a bit more of something… so, I got out bean and corn salsa and poured it on top. Ahh… nice. I concentrated on the structure of the dish… sure the smell of the spices and the beans drew me to it, as did the smell of the corn tortilla… but I wanted to figure out how they made it. Normally, in an enchilada, you don’t get much of the corn tortilla, and I was intrigued by the abundance of corn tortilla. I made a mental note, so that I could try to replicate it later.
With the discovery of the El Pato, I knew I had to try to make the corn tortilla bake… and I had some ideas. And I wanted to play with my camera…
Onions and Peppers
2 red bell peppers
3-4 cloves garlic
salt, pepper, chili powder, cumin, coriander
el pato (salsa de jalapeño)
onions and peppers
bake 350°F for 15-20 min
rice a roni – spanish rice
soy garden (margarine)
Put It All Together
Until next time…