{"id":12294,"date":"2017-01-24T17:51:40","date_gmt":"2017-01-24T17:51:40","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12294"},"modified":"2017-01-24T17:51:40","modified_gmt":"2017-01-24T17:51:40","slug":"tortilla-casserole","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/tortilla-casserole\/","title":{"rendered":" Tortilla casserole<\/a>"},"content":{"rendered":"


\nTortilla casserole
\n226
\nIngredients<\/p>\n

8 corn tortillas
\n2 pounds mixed ground meat
\n2 medium white onions thinly sliced lengthwise
\n1 teaspoon salt
\n1teaspoon salt
\n1 can tomatillos undrained coarsely chopped
\n1 cup whipping cream
\n1\/4 cup coarsely chopped fresh coriander
\n1 cup shredded queso chihuahua or monterey
\n1 cup shredded mild cheddar
\n5 or 6 tomato slices cut into halves
\n1\/2 cup mexican cream or sour cream
\nfresh coriander sprigs
\n1 tablespoon chopped parsley
\nwater
\nlard or vegetable oil
\n2 fresh poblano chili’s roasted peeled seeded
\n1 clove garlic minced
\n1\/2 teaspoon ground cumin
\nCut 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. <\/p>\n

STEP 2
\nMelt 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. <\/p>\n

STEP 3
\nHeat 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. <\/p>\n

STEP 4
\nAdd 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. <\/p>\n

Bake untill hot throughout and golden on top 25 to 30 minutes.Garnish with tomato slices,mexican cream and coriander sprigs. <\/p>\n

Bon appetit! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tortilla casserole 226 Ingredients 8 corn tortillas 2 pounds mixed ground meat 2 medium white onions thinly sliced lengthwise 1 teaspoon salt 1teaspoon salt 1<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12294"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12294"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12294\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}