This is a hybrid of a chilli and lasagne and makes a delicious change from either. You can use pork, beef or vegetarian mince for this, I generally use the pork mince, it’s often cheaper than good beef mince and the chilli based sauce seems to work better with pork. It takes some preparation but it’s worth it...
Ingredients
2-3 dried chipotle or smoked chillies of your choice
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 bay leaf
1 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
1 red pepper, chopped
2 tbsp tomato puree
500g mince (pork, beef or vegetarian)
100ml red wine
200 ml stock (I use beef stock with beef mince, chicken or veg stock is better with pork.
1 tin tomatoes
2 tsp brown sugar
1 tin pinto or kidney beans
6 corn tortillas
Salt and pepper
For the cheese sauce
75g butter
40g plain flour
300ml milk
50g cheddar
½ tsp smoked paprika
- Soak dried chillies in hot water for 20 minutes, remove seeds and chop very finely.
- Finely chop one onion and fry in a little oil with a bay leaf until soft, add chopped garlic and continue to fry gently for another minute.
- Add red pepper, ground cumin and coriander, fry for 2 minutes.
- Add mince and fry until browned, add chopped chilli and tomato puree.
- Add wine, stock and tin of tomatoes and season..
- Add oregano, brown sugar and beans, simmer with lid off for 20 minutes.
For the cheese sauce
- Melt butter in saucepan, add flour and stir for 2 minutes
- Add milk and whisk until thickened.
- Add most of the cheese and smoked paprika
- Take off heat once melted and season with salt and pepper.
To assemble
- Add one third of the mix to an ovenproof dish, cover using 2 tortillas.
- Spread over one third of cheese sauce and repeat.
Place in preheated oven at 180 for 30 minutes and serve
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