Criollo Aztec Cake
magda serrano
A delicious dish with seasonal ingredients, suitable for lunch, a traditional Mexican meal, or for those who do not include meats in their diet.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 18 corn tortillas
  • 4 tomatoes
  • 1 clove garlic
  • 1 sprig epazote
  • 1 onion, medium
  • 2 bunches zucchini blossoms
  • 2 Poblano chiles
  • 2 cups button mushrooms, or mushrooms
  • oil , for frying
  • table cream, to taste
  • 1 cup chicken broth
  • panela cheese, to taste
Preparation
30 mins
10 mins
Low
  • Fry the tortillas in a little oil and set aside.
  • Blend the tomato and garlic, cook in a pot, add chicken broth, and season with salt and a sprig of epazote, let it boil for a few minutes.
  • Roast, peel, and devein the chiles and cut them into strips, slice the onion, zucchini flowers, and mushrooms, and sauté in a pan. Season and set aside.
  • In a baking dish, place a layer of tortillas, a layer of the sautéed vegetables, another layer of tortillas, and continue until all ingredients are used.
  • Pour the hot tomato sauce over it, along with cream or cheese to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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