Chorizo Olive Lasagna

Sauce
3 Nuevo Mexican chilies
3 Chipotle chilies
3 Ancho chilies
3-4cups Water to cover dried chilies
½ White onion
3 Cloves garlic, chopped
Salt to taste
1/2tsp Cumin

Place dried chilies in a pan and cover with water. Simmer on med. heat for 20-30 minutes or til chilies are soft.

Remove chilies from pan (save water) and pull off stems and seeds if desired. Add chilies, onions, garlic, cumin and salt to a blender. Add 2-3 cups of the chili water or chicken stock (if water is bitter). Add puree back to pan and simmer for 30 minutes. Add more water if needed.



Filling
1lb Chorizo sausage
3 New potatoes
1½ White onion
½ Olives, sliced

Preheat oven to 350˚.

In a skillet add chorizo, onions and potatoes. Cook over med. heat til sausage is crisp. Add olives at the end.



Tortillas
12-14 Corn tortillas
Canola oil
8-10oz of Monterey Cheddar mixture

Heat about ½” of oil in a skillet til it ripples. Add tortillas and cook til just chewy (not crispy).


In a 9x13 pyrex pan, 1st a layer of tortillas. Next spread some sauce, filling and cheese. Repeat. Top with sauce, olives and cheese.

Bake 20-20 minutes or until warm and bubbly. Serve hot.