This is a very difficult recipe to mess up as Carlos can attest to. We have eaten this recipes a few times so I figured Carlos mostly knew how to make it. I briefly explained to him how to do it and he wrote down some pertinent instructions. When I came back, I found many things had mistakenly been altered– canned tomatoes had replaced pasta sauce, ricotta had mistakenly been used instead of cottage cheese and freshly grated parmesan had replaced cheddar/Monterey jack. Still, it really didn’t matter much taste wise, but the consistency was different.
This is made with three mixes. The tortilla one, the tomato one and the salsa verde one.
- 1 big onion
- corn tortillas (around 24-30)
- chili powder (liberally)
Mix it until soft. If the pan you used to saute the tortillas is oven proof then cover the sides of the pan with tortillas and mix the following ingredients in a bowl:
- Tomato sauce (like the ones for pasta in a glass jar)
- Cottage Cheese
- Salt + Pepper
Put the tortilla mix, around an iron cast or lasagna pan. Then dump in the tomato mix.
Then add the top layer.
- Half bottle of sour cream (6 tablespoons)
- Salsa verde (bought in the store, made out of tomatillos).
- Grate cheese (Monterrey or Cheddar) yourself.
Cook it for 30 minutes in the oven.
This serves four.