Frog Commisary Mexican Lasagna
Source: The Frog Commissary Cookbook by Steven Poses, Anne Clark, Becky Roller
Serves 8

The onion, tomato, chicken, and pork mixtures can be prepared a day or two ahead. Leave the final assembly until just before baking so the tostados don't become soggy.

Chicken Layer
1 1/2 cup chicken stock
2 tsp crushed coriander seeds
6 bay leaves
1 lb boneless, skinless chicken breasts, cut into 1-inch strips
1/4 tsp salt
1/2 tsp pepper

Combine stock, coriander seeds, and bay leaves in deep skillet. Bring to a boil. Simmer 5 minutes. Add chicken; cover, and again, bring to a boil. Reduce heat to very low and cook 7-10 minutes or until the chicken is just done. Pour the contents of the skillet into a sieve set over a bowl to catch the broth. Let the chicken cool. Return the broth to the pan and reduce liquid over medium heat to 1/2 cup. Set aside. Remove bay leaves and seeds from the chicken. Cut into 1/2-inch dice. Combine chicken and reduced broth, and the salt and pepper.

Pork Layer
3/4 lb ground pork
1 1/2 tsp ground coriander
1/8 tsp ground cloves
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp ground cumin
3/4 tsp salt
2 Tbsp minced roasted jalapeno peppers or 1/4 tsp crushed red pepper flakes
2 Tbsp white vinegar

Combine all ingredients in a skillet and cook over medium heat until pork loses its pink color and vinegar has evaporated. Set aside.

Onion Mixture
2 Tbsp olive oil
3 cup thinly sliced onion
1/2 tsp salt
2 (4-oz) cans mild green chiles, chopped

Heat the olive oil in a 9-inch skillet. Add onions, salt, and chiles. Cook over medium heat about 10 minutes, stirring frequently. Set aside.

Tomato Sauce
4 lb ripe tomatoes
2 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp sugar
1 3/4 tsp salt
1/2 tsp pepper

Preheat the oven to 475. Put the tomatoes stem side down in a single layer on a rimmed baking sheet lined with aluminum foil. Bake 25-30 minutes or until skins are lightly charred. Puree tomatoes (skins, stems, and all) in a food processor and then put through a sieve. Heat the olive oil in a skillet. Add the garlic and saute for 15 seconds. Add tomatoes, sugar, salt, and pepper. Cook, stirring occasionally, over medium heat 10-15 minutes or until the mixture has thickened (consistency of canned tomato sauce). Set aside.

Assembly
18 (5-inch) corn tortillas, fried until crisp in 1/2-inch corn oil and well drained (tostados)
3 cup creme fraiche or 3 cup sour cream mixed with 3 Tbsp lemon juice
2 eggs
1 lb cheddar cheese, grated
1 Tbsp minced fresh coriander or parsley

Preheat oven to 350. Lightly oil a 9x13x2-inch baking dish.

Put down a layer of 6 tostados. Mix the chicken with half the onion mixture and 1 cup tomato sauce. Spread over tostados. Drizzle on 1 cup of creme fraiche. Scatter on 1 cup of cheese. Put down 6 more tostados, pressing down to level and compact the fillings below. Combine with the pork with the remaining onions and 1 cup tomato sauce. Spread over tostados. Drizzle on 1 cup of creme fraiche. Scatter on 1 cup of cheese. Put down the last 6 tostados. Scatter on the remaining cheese. The dish will be quite full. Set the pan on a rimmed baking sheet. Bake 35-45 minutes or until golden and bubbly. Let rest 15 minutes before serving. Garnish with the minced coriander or parsley.