Tuesday, 13 September 2011

Lj's Mexican Tortilla Stack

My Mexican Tortilla Stack


Packet of Torillas 
Avocado/Sour Cream/Lemon Juice to make Guacamole
Salsa and Grated Cheese (whatever you prefer, I use Grand Padana/Extra Sharp Parmesan and mozarella)
Batch of Thick Home made  Beef Bolognaise 
(Add Kidney bean, tacos seasoning and Chilli Sauce)

What to do:

Make a thick bolognaise and let it cool completely.  (I use beef mince, onions, herbs, garlic, tin tomatoes, tomato paste, packet of taco seasoning mix, home made chilli sauce, ground sea salt and pepper to season and a tin of kidney beans drained.)

Use a spring form tin greased with cooking spray. Add a tortilla to the bottom. Make a layer of your bolognaise and sprinkle some cheese, on another tortilla spread some guacamole and put it face down onto your bolognaise and press down. Make a layer of salsa and sprinkle some cheese, then bolognaise and then on the next tortilla spread with sour cream and put face down on top and press down firmly. Keep layering until you reach the top of the spring form tin. You can decorate the top however you wish... I like to make a pattern with some sundried tomatoes and capsicum and then top with cheese. Bake for about half an hour on 180.

There are so many variations you can make of tortilla stacks. When I cooked at Cafe Devine I used to make these almost daily they were so popular!

Different variations I made depended on what we had in stock at the time, as in what cheeses, veges and fresh meats etc.

You can use Salami and layer with different char grilled veges such as eggplant, capsium, zucchini, sweet potato and sundried tomatoes and fontina cheese... leave out the Salami for something vegetarian.

There are so many variations you can use, just use your imagination! And if you come up with something wicked let me know and send a pic so I can post it on here!!

happy cooking!!!

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