I don’t usually celebrate Cinco de Mayo to the fullest. I mean, I think Mexico’s freedom is a wonderful thing, but Cinco de Mayo is a little like St. Patrick’s Day to me…It’s a good reason to have a parade, and I don’t really like parades. But, then again, both holidays are a good reason to eat and drink, and I can definitely get excited about that.
This year, I celebrated Cinco de Mayo with food that’s probably not Mexican at all. But it still tasted good, and I like the idea of Mexican-inspired anything. I say “close enough.”
First, I took a look at Rachel Ray’s 30-minute Mexican lasagna. Two things:
1 – I made my own taco sauce, so it definitely took longer than 30 minutes. Even if I had used the bottle stuff I still think 30 minutes is optimistic. (Sorry, Rachel, that’s just how I see it.)
2 – She said to lay out the tortillas in halves or quarters. For the life of me, I couldn’t figure that out. I’m not a strong spatial thinker, and I was trying too hard to cover every inch of the pan. My bad.
I’m getting ahead of myself. Before I got into the lasagna I made that taco sauce, which I based on One Particular Kitchen‘s recipe. Here’s my version.
*1 can of basic tomato sauce (15 oz.)
*1/2 red onion
*3 garlic cloves
*2 tsp. Mexican chili powder
*1 tbsp. cumin
*3 tbsp. white vinegar
*1 tbsp. salt
*1 tbsp. cayenne pepper
Instructions: Warm tomato sauce in medium sauce pan. Mince onion and garlic in food processor. Add onion mixture and all other ingredients to sauce. Simmer for 15-20 minutes.
Taco sauce can be used over just about any Mexican dish, I think. With the Mexican lasagna I added a ladle full in every layer. Turned out great. Will definitely be making this one again.
I would’ve posted a picture of the final product here–all bubbly right out of the oven. But I burned three of my fingers on the oven rack and was too ticked off to take out the camera again. Thank goodness for cerveza.
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