Lotus Root Stack A La Mexicana

Clean and peel off the lotus root, slice it thinly with the help of a mandoline or carefully with a knife. Slice thinly the jalapeño and red onion. 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 jalapeño 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. This goes perfect with a red or white Mexican.