Mexican lasagna

It is with great reluctance that I let the soups slip back into archival limbo. I didn't conjure up this casserole in my sleep; I did so entirely awake and quite sober. Some years ago I made something like this. Now I had no need of a recipe. I would like to have submitted this as part of an episode of "The Next Iron Chef" on Food Network. I finished this masterpiece just a couple of hours ago and I still remember what's in it. I certainly remember that it has corn tortillas because, as I thought I was ready to start assemble, I realized I had neglected to buy them during my morning grocery run. I didn't use a full size lasagna dish. When I do, Peter and I get sick of it before it's gone. My dish was about half size. Here we go: (Egad, I miss those soups.)

Cut about a dozen tomatillos into 1 inch pieces. Cut up 2 cubanelle peppers about the same. Start this stuff sauteing in a bit of oil. When sizzling nicely, reduce heat to very, very low, cover and simmer for 30 minutes.You don't need to add any broth to this; the veg will render a lot of water. Let it cool a bit and then puree it in your food processor.

In another saute pan cook two 8 inch pieces of Mexican chorizo. Puree it. Add it to the sauce. The sauce now turns somewhat reddish due to the annato in the meat. I added some salt, some pepper, some ground guajillo chiles, some garlic.

Don't feel you have to make homemade ricotta from buttermilk just because I did (nyuck, nyuck). Layer corn tortillas (sliced up a bit to cover the size of the casserole) with sauce, ricotta and asadero cheese. I think it took 4 layers for mine.

Bake at 350 covered with foil for 30 minutes. Remove foil and bake another 15. Let rest for 5 or 10 and then plunge in.

Soup Storm 'Cinco'

This was supposed to be a green gazpacho, and it was until I added the dried ancho chiles I buzzed up in my spice grinder. No matter, it tasted exactly the way it was supposed to regardless of color, creed, race, religion or sexual preference. The flavor here was marvelous and next to impossible to describe. I'll just list what went into it and the briefest of steps to completion.

Mexican inspired soup storm soup
2 Tbs vegetable oil
1/2 yellow onion, chopped
1/2 jalapeno, seeded and chopped
1 serrano chile seeded and chopped
2 cloves garlic, chopped fine
salt and pepper to taste
28 oz can green enchilada sauce
2 cups chicken stock
2 dried ancho chiles, seeds removed and then ground to a powder
homemade ricotta cheese
cilantro

Heat the oil in a large skillet or medium soup pot. Saute onion, jalapeno, serrano, garlic and salt and pepper for about 5 minutes. Place in food processor with 1/4 cup stock. Puree.

Put the enchilada sauce, chicken stock, dried ancho chiles and the puree into the pot and heat to a simmer. Remove from heat and allow to cool to room temperature, at which temperature you will serve it. Garnish with ricotta or sour cream and cilantro and serve in wide soup bowls.