FAJITASAGNE

Have you ever read Frankenstein? I haven't. A monster created was the proudest achievement of Dr. Frankenstein. Many people may look at this as a monster. I don't. It's beautiful and rich and spicy and worth every second of effort that goes into it. It takes a bit of time but my goodness me the results are increbidle.

Prep 30mins Cook 5hours

Ingredients

(To Serve 4-5)

SPICE MIX (HALF FOR SHINS HALF FOR VEG)

2 Teaspoons Smoked Paprika
2 Teaspoons Cumin
2 Teaspoons Hot Paprika
1 Teaspoon Cinnamon
2 Teaspoons Coriander Powder
2 Teaspoons Garlic Powder
2 Teaspoons White Pepper
2 Teaspoons Salt

FOR THE MEATINESS

3 Large Beef Shins
A Large White Onion
7 Cloves Garlic
A Large Red Pepper
A Large Green Pepper
A Beef Stock Cube
Teaspoon of Marmite (Optional)
Tablespoon of Tomato Purée
2 Large Tomatoes

FOR THE CREAMINESS

A Jalapeño Pepper
2 Teaspoons of Butter
2-3 Teaspoons Flour
150-200ml Milk
Salt & Pepper
150g Strong Grated Cheddar
Some Grated Parmesan

A Handful of Crushed Chilli Heatwave Doritos.

As Many Dry Lasagne Sheets As It Takes.

Ingredients

Instructions

Get your spicy mixture all mixed together. I like to grind things up in a pestle and mortar using flakey salt to get a good crush going. Half will be for the meat and half will be for the onions to absorb. Season your beef shins all over and then sear them on all sides in some olive oil in a very hot (preferably cast iron) pan. It is best if your pan is oven proof and has a lid also. When all your meat is nicely seared - set these aside on a plate.
Preheat your oven to 140ºC. If you're using a slow cooker - which isn't a bad idea - just use the low heat setting when you come to plop stuff in. Peel and finely dice your onion. Peel and grate all of your garlic. Fry all the onion until translucent in the residual oil and meat fat. Once soft add the remaining spice mixture and stir through. Add the garlic, stir and cook for a minute or two. Set this aside on a plate.
Boil a kettle. Slice your peppers into strips, discarding any of the janky white shit. Add a splash of oil to the pan and fry these until softened. Return the onion and garlic mulch. In a heat proof jug add your stock cube, tomato purée and marmite if you're a lover not a hater. Add about a litre of boiling water and stir through. Add some of this to the peppers and mulch. Add the beef shins and cover with the remaining liquid. It's important that the shins are covered. Stir everything together and add two roughly chopped tomatoes. Simmer for about 10 minutes and then pop the lid on and place in the oven for 4-5 hours. If using a slow cooker - the same applies.
When that's all been in heat for ages and the meat is coming right off the marrow filled bone - get it onto the hob to reduce. Remove the bones but make sure the marrow stays in as it will make things super rich and tasty. Shred the meat a bit with two forks as things reduce to a ragu like consistency. It should take a little while to become far less watery and much more intense in flavour. While this reduces we can start the jalapeño béchamel.
Dice a jalapeño pepper and grate all of your cheese. Add butter to a pan to melt, then add the jalapeño and cook on medium for a minute or two until softer. Add your flour and whisk to create a roux. Gently stir in the milk until you have something a bit thicker than cream. Add the cheese and keep whisking until smooth and glossy. Not too thick. Not too thin. The trick is to not overdo it with the milk. Season with salt and pepper. Set the oven to 180ºC.
When the meat and veg part of this wonderful lasagne has reduced to a nice consistency - spread some over the bottom of your favourite lasagne receptacle. Then add the dry lasagne sheets in a way which covers the meat. Spread more meat on the sheets then top with jalapeño béchamel. Sheets. Meats. Creaminess. Repeat this tower of nice until you get to the final spread of béchamel near the top. Smash up some Chilli Heatwave Doritos and top your lasagne for an extra crunchy crust. Bake at 180ºC for 15-20 minutes until the top is crunchy and place on another dish in case the flavour cant contain itself and bursts out of the dish. Enjoy with a nice salad maybe. You've but the effort in. Whatever you do - enjoy it.