Layered tortilla and Chicharron en salsa roja casserole (Mexican Lasagna)
Here’s a tasty twist on the classic chicharrones en salsa, made lasagna-style with fried tortillas and refried beans. So good!!
Servings Prep Time
6-8people 20minutes
Cook Time
20minutes
Servings Prep Time
6-8people 20minutes
Cook Time
20minutes
Ingredients
  • cups vegetable oildivided
  • 4 chiles guajillosseeded and stemed
  • ½ white onionchopped
  • 2cloves garlicdiced
  • 2 cups tomato puree
  • salt and pepperto taste
  • 4cups chicharrones
  • 12 corn tortillas
  • 2 cups refried beans
  • 2cups queso frescoplus more for garnish
  • Sliced avocadoesfor garnish
Instructions
  1. Preheat oven to 350º F.
  2. Bring a skillet to medium heat. Add a 1/2 cup of oil and cook the onions and chiles until the onion is translucent. Add the garlic and cook for 3 more minutes until golden brown.
  3. Add the tomato purée and season with salt and pepper. Mix well and cook for 3 minutes.
  4. Transfer the salsa to the blender and blend on high until smooth.
  5. Transfer the salsa back to the skillet and add the chicharrones. Stir well to combine and set aside.
  6. Bring a large skillt to high heat. Add 1 cup of oil and fry the tortillas until golden brown. Transfer to a dish lined with paper towels.
  7. Prepare an oven-safe casserole with one layer of fried tortillas. Cover with a layer of chicharrón en salsa, and over that another layer of tortillas.
  8. Add a layer of refried beans, and top with a final layer of crumbled queso fresco.
  9. Bake for 20 minutes. Serve with sliced avocado and shredded queso fresco on top.