Aztec Cake in Red Sauce

Brenda Villagomez
Brenda Villagomez
The aztec cake is a beloved dish in Mexico, and the flavor of this recipe is ideal, as it combines spiciness with fried and moistened tortilla. Traditionally, it is prepared with a red tomato sauce, perfect for pairing with almost any dish. Enjoy this traditional aztec cake with chicken.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 5 tomatoes, boiled, skinless, for the sauce 5 tomatoes, boiled, skinless, for the sauce
  • 1/4 onions, for the sauce 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce 1 clove garlic, for the sauce
  • 1/2 cups tomato purée, for the sauce
  • 3 chipotle chiles in adobo sauce, for the sauce 3 chipotle chiles in adobo sauce, for the sauce
  • 1 cup chicken broth , for the sauce 1 cup chicken broth , for the sauce
  • 2 tablespoons vegetable oil , for the sauce 2 tablespoons vegetable oil , for the sauce
  • salt , for the sauce salt , for the sauce
  • pepper , for the sauce pepper , for the sauce
  • vegetable oil , for frying the tortillas vegetable oil , for frying the tortillas
  • 16 tortillas, corn 16 tortillas, corn
  • 2 cups chicken, cooked and shredded 2 cups chicken, cooked and shredded
  • sour cream , for serving sour cream , for serving
  • 1 cup Manchego cheese, for serving 1 cup Manchego cheese, for serving
Preparation
35 mins
25 mins
Low
  • Preheat the oven to 180 °C.
  • For the sauce, blend the tomatoes along with the onion, garlic, tomato puree, chipotle chili in adobo, and chicken broth until fully integrated.
  • Pour the sauce into a pot with hot vegetable oil, season with salt and pepper, and cook for 8 minutes over medium-low heat. Set aside until use.
  • Fry the tortillas in enough hot vegetable oil for 3 seconds on each side. Drain on paper towels and set aside until use.
  • Assemble the aztec cake. In a baking dish, place a layer of fried corn tortillas, pour tomato sauce, cooked chicken, and repeat; in the last layer, just place tortillas and sauce.
  • Pour sour cream over the assembled cake, cover with grated manchego cheese, and bake for 15 minutes at 180 °C, or until the cheese is melted and bubbly. Serve hot.

Nutritional Information

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