Published on May 5th, 2014 | by Geckos Tales Team
THE LEGENDARY BURRITO LASAGNE (RECIPE)
Read time: a bit over 3 minutes
Read time: a bit over 3 minutesIt’s common knowledge that the humble burrito is one of the most incredible foods the world has ever seen. The same goes for lasagne. Both elicit a special kind of ecstasy when indulged in – one that leaves the indulger feeling…y’know…ecstatic.
The legend of the burrito lasagne stems back to roughly last week, when we decided to try and make one. It probably stems back further (we find it hard to believe that the first Italians to visit Mexico, or the first Mexicans to visit Italy didn’t come up with this at some point), but Google was unable to help us out much. No matter how many of these have been made recently, we’re going to teach you how to make ourÂ burrito lasagne (or Burragne, Lasagnito or Mexagne).
It’s pretty simple, really, and involves two essential elements. The first of these elements is what we call “the filling”, which is basically chilli-con-carne. The second of these elements is something known as “the layers”, which involve tortillas, corn chips, jalapenos and cheese. It goes a little something like this (serves 4-6):
2 red onions
4 cloves of garlic
1 large red pepper (capsicum)
1 bunch fresh coriander
8-10 button mushrooms
1kg lean beef mince
400g red kidney beans
400g pinto beans
1 can diced tomatoes
1 can sweetcorn
2 tbsp paprika
1 tbsp cumin
1 tbsp ground coriander
Bird’s eye chilli to taste
Salt and pepper to taste
Chop the onions, garlic, red pepper, tomatoes, mushrooms and chilli (if you’re using them) in that order. Throw each item into a pan on medium heat (in that order), along with a good glug of olive oil. Add the cumin, paprika, ground coriander and salt and pepper. Cook for 8-12 minutes, whilst stirring.
Add beef mince and separate it with a wooden spoon. Add the diced tomatoes, corn, and kidney and pinto beans. Cook for 15 minutes, whilst stirring.
Chop the stalks off the fresh coriander, wash, and chop finely before adding to the mix.
Keep cooking and stirring regularly on a medium heat for another 30-40 minutes. Once the sauce has thickened slightly, it’s good to go. If it’s not saucy enough, add another can of tomatoes and wait another 15 minutes. Once you’re happy with the taste/sauciness, turn off the heat.
6 large tortillas (large enough for two to cover the length of your baking dish)
Grated cheddar cheese to taste
Jalapeno chilli to taste
1 bag of good-quality corn chips
Pre-heat the oven to a medium-high heat.
Grab a good-sized baking dish and lay your (presumably) circular tortillas across it. Cut the edges to make them square and so the fit snugly into the dish.
Spoon a layer of your chilli-con-carne into the base of the dish – a layer of 1-2 centimetres in usually a good rule of thumb, depending on the depth of your dish.
Layer tortillas across the chilli-con-carne until it’s covered. If you’re using the right sized dish, two tortillas should cover it. Don’t fret if they overlap.
Place corn chips across the tortillas in whatever way you see fit. We like to tessellate them to enable the maximum amount of corn chips, you may opt to crunch them up and sprinkle them over. It’s your call.
Cover the corn chips in cheese (however much you care to enjoy) and place chopping jalapenos throughout (if you like that sort of thing). Cover the cheese, chips and jalapenos with another layer of tortillas, so you have a layers of tortilla-corn chips, cheese, jalapenos-tortilla. Delicious.
Repeat this process until the dish has been filled. We got one layer out of ours (including the top layer), but you may be able to get more. For the top layer, use on layer of tortillas, corn chips and jalapenos, and sprinkle with paprika. It’ll look good when it’s cooked.
Chuck the thing in the oven for 10-15 minutes, until you start to see the top layer of tortillas browning. Finish it off under the grill. It’s done when the cheese is melted, crispy and golden. Do not remove before then, as you will have a sub-par burrito lasagne. It should look like this:
Cut into squares, put on plater, garnish with fresh coriander, eat. Serve with fresh guacamole (finely chop red onion and fresh coriander, place in bowl with the flesh of two avocados, add lime juice and salt and pepper, mix with a fork until…mixed) and some kind of salad if you want. We’ll leave the salad to you.