No Way Jose Cuisine


Another very popular Asian ingredient got into my kitchen and turned it Mexican. If you don’t know what it is, this is the root of the Lotus flower.
This goes perfectly with a red or white


Lotus Root Stack A La Mexicana

Clean and peel off the lotus rut, slice it thinly with the help of a mandolin or carefully with the knife. Slice thinly the jalapeno and red onion as well.

Add a little bit of avocado oil in a skillet and spread it with a paper towel; place a layer of sliced lotus root, then sliced jalapeño and red onion; season with salt and black pepper to taste, repeat one more layer and add a ¼ of the cotija cheese, crumbled, and one more layer of lotus root with jalapeno and onion, season again with salt and black pepper to taste.

Then in a blender add the tomatoes, garlic, cilantro, the ¼ cup of avocado oil, the water, and blend.

Pour the sauce over the stack and add the rest of the cotija cheese on top, crumbled.

Bake at 385 F for 20 minutes, take it out, and put it on medium heat on the stovetop until the liquid dries up. To serve it, cut it like a pie or spoon it out, whatever you prefer.

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