Tortilla casserole

8 corn tortillas
2 pounds mixed ground meat
2 medium white onions thinly sliced lengthwise
1 teaspoon salt
1teaspoon salt
1 can tomatillos undrained coarsely chopped
1 cup whipping cream
1/4 cup coarsely chopped fresh coriander
1 cup shredded queso chihuahua or monterey
1 cup shredded mild cheddar
5 or 6 tomato slices cut into halves
1/2 cup mexican cream or sour cream
fresh coriander sprigs
1 tablespoon chopped parsley
water
lard or vegetable oil
2 fresh poblano chili’s roasted peeled seeded
1 clove garlic minced
1/2 teaspoon ground cumin
Cut tortillas in half;Then crosswise into 1/2 -inch wide strips.Spread loosely on wire rack;let stand 1 to 2 hours to dry slightly. Put meat , onion, parsley and salt in large saucepan; add water to cover meat. Heat over high heat to boiling; reduce heat to low Simmer, covered untill meat is tender 11/2 hours.

STEP 2
Melt enough lard in deep,heavy,large skillet .Heat to 375 F (190C) Adjust heat to maintain temperature. Fry tortilla strips in lard, about 1-3 at a time, stirring and turning occasionally untill crisp about 1 minute. Remove with slotted spoon;drain on paper toweling.

STEP 3
Heat 2 tablespoons lard over medium heat untill hot. Add remaining onion; saute untill soft about 4 minutes .Add chili’s, garlic and cumin;saute 1 minute.Stir in undrained tomatillos.Heat to boiling;reduce heat to low.Simmer, covered,15 minutes.

STEP 4
Add whipping cream and parsley to skillet;cook,uncovered,over medium high heat,stirring frequently untill mixture is reduced to 22/3 cups, 10 -12 minutes. Stir in chopped coriander. Heat oven to 375F (190C) mix cheesee in small bowl. Spread 1/2 of tortilla strips in greased,shallow 21/2-quart casserole.Add layers of 1/2 each meat cream mixture and cheeses in that order.Repeat all layers.

Bake untill hot throughout and golden on top 25 to 30 minutes.Garnish with tomato slices,mexican cream and coriander sprigs.