Voting closes for the Del Real Blogger Food Challenge on Sept 6th and you can vote once a day! Please help me win by voting for me, Wade Hammond, HERE!!!
My simple and delicious Mexican Lasagna filled with Del Real Food’s authentic carnitas!
*This is a compensated contest in collaboration with Del Real Foods.
After being invited to participate in the Del Real Foods Blogger Recipe Contest, the first thing that came to mind was my Grandmother’s cooking. Fleeing from Mexico during the revolution, my grandmother didn’t have the opportunity to hone her skills at cooking any family recipes. Instead, she developed her own more Americanized versions of her native dishes. I grew up on classics such as “Chicken Chile Goo” and “Chita’s Famous Tacos” made with Lowry’s Taco Seasoning mixed with Lypton’s Onion Soup Mix. I have many fond memories of casserole-style dishes with corn tortillas, meat and enchilada sauce. I suppose that’s why Mexican Lasagna popped into my mind almost immediately when I began thinking about this challenge.
Thanks to the Cardenas family, Del Real Foods produces delicious, high quality, preservative free, healthier products that can be prepared in minutes and included in countless recipes. My Mexican Lasagna is an homage to my Grandmother, the Cardenas family and the notion that good food will always bring people together.
Did I mention that their carnitas are legit?!
1 package Del Real Foods Carnitas, defrosted and shredded
1 container of Del Real Foods Salsa De Molcajete Roja
24 oz can mild enchilada enchilada sauce (I used La Victoria)
32 oz. block of Monterey Jack Cheese, grated
1 small can of chopped black olives
1 small bag corn tortillas (at least 24)
Preheat oven to 350° F. Combine enchilada sauce and chopped olives in a large bowl. One at a time, place tortillas into the sauce, coating both sides generously and then arrange in a single layer in a deep 9″ x 13″ baking pan. Tear tortillas to fit when necessary. Next, place a thin layer of shredded carnitas onto the layer of tortillas. Now, gently spoon the Salsa De Molcajete Roja onto the pork and smooth with fingers. Sprinkle about 1/4 of the cheese and repeat the layering process. You should be able to achieve 4 to 5 layers depending on the depth of your pan. Place dish uncovered on the top shelf of oven and bake for 35-40 minutes until the top begins to turn golden brown. Allow the Mexican Lasagna 10 minutes to rest before cutting into it. Serves 8-10 people. Enjoy!
Pottery provided buy the amazing Karen Scott of Ojai.