Aztec Cake
A style of Mexican lasagna made with tortillas instead of pasta, containing chicken and seasoned with poblano chili. An economical dish ideal for gatherings.
Reviewed by Editorial Team of Kiwilimón
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7 comentarios
Ingredients
4
Servings
- 1 chicken
- 1 ear corn, corn kernels
- 3 Poblano chiles
- 1 olive oil
- 8 corn tortillas
- 1 onion
- 2 tomatoes
- 1 clove garlic
- 1 cup sour cream
- 1 pinch salt, to taste
- 150 grams Manchego cheese, grated
Preparation
1h 30 mins
0 mins
Medium
- Boil the chicken breast in water with half of the onion and salt to taste for 45 minutes. Let it cool and shred it. Set aside. Remove the corn kernels and boil them in a pot with water and a little salt for 25 minutes. Roast the poblano peppers over the stove flame, then place them in a plastic bag to steam for 10 minutes. Remove the skin under running water. Remove the seeds and veins and cut into strips.
- Fry the corn tortillas in oil on both sides until they are soaked but not browned. Let them drain on an absorbent paper towel. Cut the other half of the onion into slices and fry them in an open pan with a little olive oil along with the chili strips until the water they release evaporates, about five minutes.
- Blend the tomatoes with garlic and a little water. Add them to the pan with the strips. Add the shredded chicken and let it season for ten minutes. Season with salt to taste.
- Place a layer of tortillas in a baking dish. Continue with another layer of the stew. Add a layer of cream, corn, and cheese. Repeat until the dish is filled to the top. Cover with aluminum foil. Bake at 180 degrees for about 20 minutes or until the cheese is melted. Uncover and continue baking for five to ten minutes to brown the cheese. Serve cut into pieces like a cake.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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