Wednesday, October 20, 2010

Show-Stopping Mexican Breakfast Lasagna



We rattled our brains trying to figure out what to make the day the Delicioso film crew came to our home to shoot video of us cooking and entertaining. We wanted it to not only be delicious, but also unique and simple to make. The producer asked us to make brunch and we thought of making something Mexican to appeal to Univision's audience. That's when we came up with this recipe. Our guests loved it! We are sure that our original recipe is sure to be a hit on your kitchen table! It's satisfying, hearty and perfect for brunch!

Ingredients:
2 tablespoon of butter, separated
1 cup of chopped yellow onions
3 cloves of garlic (minced)
2 tablespoons of flour
1 1/2 cups of chicken broth
1/4 cup of heavy cream
1 slice of a chipotle pepper in adobo sauce (found in the canned aisle)
Salt
Pepper
3 teaspoons of tomato paste
1 teaspoon white vinegar
12-16 eggs (varies with the number of people)
6-8 flour tortillas (varies with the size of your baking dish)
1 pound of ground chorizo
1 tomato
Cilantro for garnish (or parsley if you prefer)
1 pack of shredded Mexican cheese blend
1/2 cup of milk or half-and-half

Kitchen Essentials:
Oven
Measuring cups and spoons
Baking dish
Small bowl
Large bowl
Wooden spoon
Knife
Cutting board
Spoon
Non-stick Pan
Whisk
Blender
Food processor (if chorizo is not already grounded for you)
Regular stainless steel pan
Can opener

Prep:
Chop the chipotle pepper slice, tomato and parsley.

Instructions for Chipotle Pepper Sauce:
Melt 1 tablespoon of butter in a stainless steel pan on low heat. Add the chopped onions and sprinkle lightly with salt and pepper. Allow the onions to soften and add the minced garlic. Cook until tender and remove from heat. Place in a small bowl. Melt 2 tablespoons of butter in the same pan and whisk in 2 tablespoons of flour. This combination of cooking butter and flour is called "roux" and will later thicken the sauce.
Continue whisking the roux for about 30 seconds and then begin to slowly add the chicken broth.
Add the onions and garlic into the pan. Continue to whisk and add the chipotle pepper, white vinegar and the tomato paste. Lastly, add the heavy cream. Make sure to taste the sauce to check the salt level. (Remember, chorizo is salty, do put too much salt in the sauce.) It should be spicy, but not too spicy!
Pour the sauce into the blender and puree, so that it become smooth and thick.

Instructions for the chorizo:
If you did not find the chorizo already ground, remove the chorizo from the casings. Place into the food processor and pulse until it is ground. That's it!
Place the chorizo on the non-stick skillet and cook it on medium heat for 5 minutes just to get it a little browned. Set aside. There is no need to put oil in the pan because the sausage will release its own grease.

Instructions for the scrambled eggs:
Add the eggs, milk or half-and-half and 1 teaspoon of salt in a bowl and whisk. In the non-stick pan on low heat, melt 1 tablespoon of butter and then add the egg mixture. Stir the eggs in the pan with a wooden spoon and cook for about 8-10 minutes until eggs are firm but still moist. Do not over cook them because they will continue to cook in the oven later.

How to assemble the Lasagna:
Pour some of the chipotle sauce on the bottom of the baking dish and put two flour tortillas. (You can toast them on a dry pan if you wish prior to assembly.) You are using the flour tortillas like you would use the pasta sheets in a traditional lasagna. Pour half of the scramble eggs over the tortilla and then half of the chorizo. Sprinkle about a handful of cheese over the first layer. Place two more flour tortillas over the cheese. Pour some more chipotle sauce over the flour tortillas, then the remaining scrambled eggs and chorizo. Sprinkle with another handful of cheese and place two more flour tortillas. You are almost done! Pour a little more of the chipotle sauce and sprinkle a generous handful of cheese over the top. Your lasagna is ready for the oven. Bake for about 10 minutes or until the cheese is melted and begins to brown in a 350 degree oven. Sprinkle with some chopped tomatoes and cilantro and you are ready to serve!

20 comments:

  1. Hmm..mm.. this sounds so scrumptious! Bookmarked this for later use. Thank you for sharing and have a wonderful day.
    Cheers, Kristy

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  2. Thanks!! Please let us know how it comes out!

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  3. Love regular Mexican Lasagna and this sounds even more amazing than that!
    ~ Mary

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  4. This looks wonderful, and I know it would be a hit in our house. I am bookmarking it!

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  5. Thanks.. we got the inspired from a breakfast burrito, so this is our spin. We google and searched and found nothing like it. =) Hope you enjoy!

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  6. With a 14 year old boy in my house who is living on burritos and taquitos I'm thinking this will be a hit!!

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  7. Thanks!!!

    Kim- Let us know what he thinks of it!!

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  8. Looks delicious! You can't go wrong with anything Mexican inspired in our home either :o)

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  9. Wonderful, flavorful brunch idea! Univision? COOL!!!

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  10. Belinda, Yes we appeared in Delicoso with Ingrid Hoffman a couple weeks ago. We just got the dvd in the mail, we are going to try to figure out in the next couple days hoe to upload it to youtube for all of you to watch.

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  11. What a perfect entertaining breakfast recipe! How wonderful :)

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  12. Baking serendipity- Thanks!! Following your blog. Looking forward to all your treats!!

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  13. Delicious! You had me at the title and when I just showed my boyfriend this dish all he could say is "yum".. I'd love to wake up to this in the morning!

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  14. Oh Yum! This looks like it's definitely something to share with my husband after our traditional Sunday visit to the gym. Treats after workouts are always sooo much better... and the second serving will be guilt free :)

    Thanks! Michele @FitFoodista

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  15. Thank you for the add on foodbuzz! Officially following! My boyfriend will absolutely LOVE this recipe! Putting this on the menu for breakfast tomorrow.

    Thanks again!
    <3 Marea @www.TheFoodieFixx.blogspot.com

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  16. Marea, please let us know what you think of it.. =) following you as well!

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  17. looks so great.. i love this kinda recipes..

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