Lasagna Azteca

This is a Tex-Mex dish that Robin and I enjoyed at Café de la Paz in Berkeley in the gourmet ghetto neighborhood. I tried to duplicate the dish from memory when we returned home and what I came up with was more like Mexican lasagna than the “Tamal Azteca” on the menu at Café de la Paz. Try it and let us know what you think of this original recipe I call Lasagna Azteca. 

Ingredients: 

1 batch Azteca Sauce (see below) 

8 old corn tortillas 

1 package frozen spinach, un-chopped, thawed and thoroughly drained (squeeze the water out!) 

12 ounces good quality Monterey Jack cheese (grated) 

16-ounce package frozen corn (thawed) 

¼ cup cilantro (chopped) 

Directions: 

Preheat oven to 350 degrees. 

Lightly grease a baking dish (approximately 7 x 11). Spread a thin layer of sauce over the bottom. Cover sauce with two tortillas. Spread ½ of the spinach (be sure it is thoroughly drained!) over the tortillas. Top with ¼ of the cheese and ¾ cup of sauce. 

Place two tortillas on top and press down gently. Spread the corn over the top and cover with ¾ cup sauce and ¼ of the cheese. Place two more tortillas on top and press down. Spread the other half of the spinach on top of the tortillas and cover with ½ of the remaining sauce and ½ of the remaining cheese. 

Top with the remaining two tortillas and press down. Spread remaining sauce on the tortillas. Sprinkle remaining cheese on top of sauce. Cover tightly with foil and bake in oven for 25 minutes. Uncover and bake another 10 minutes. Sprinkle cilantro on top of each serving. 

Azteca Sauce: 

Ingredients: 

1 small white onion (chopped) 

½ tablespoon olive oil 

1 clove garlic (chopped) 

1 28-ounce can crushed tomatoes (do not drain) 

1 cup hot water 

1 teaspoon Better Than Bouillon Vegetable Base 

½ teaspoon salt 

1 tablespoon red chili powder 

¼ cup cilantro (chopped) 

Directions: 

Heat the butter in a frying pan over medium heat (do not burn!). Add onion and cook until translucent (about 5 minutes). Add garlic and cook for another minute or two. Add crushed tomatoes, water, Better Than Bouillon, salt and chili powder. Stir till well mixed. Simmer uncovered over low heat for approximately 15 to 20 minutes until sauce begins to thicken. Stir in cilantro, remove from heat and let cool. When still warm (but not hot) puree in blender.