Revamp your typical Aztec cake with this one made with bean and chipotle sauce, filled with chicken and chorizo, served with cream and cheese between layers. You'll love it for being original, filling, and economical.
In a pressure cooker, cook the beans with water, oil, onion, garlic, epazote, and salt for 1 hour or until the beans are soft. Let it cool slightly.
In a pot with boiling water, cook the chicken with onion, garlic, and salt. Drain and shred.
For the sauce, blend the beans with cream cheese and chipotles until you obtain a smooth sauce.
In a small pot, heat a tablespoon of oil over medium heat and cook the bean sauce for 10 minutes, season with oregano, salt, and pepper. Set aside.
In a skillet, fry the chorizo until golden brown. Set aside.
For the filling, in a skillet over medium heat, cook the onion with a tablespoon of oil, add the zucchini, corn, shredded chicken, salt, and pepper, cook and set aside.
Fry the corn tortillas in hot oil and drain on paper towels.
In a baking dish, add a layer of tortillas, cover with some of the bean sauce, add the filling of chicken, chorizo, and finally the cheese. Repeat this step until the mold is filled, finishing with a tortilla, cream sauce, and cheese.
Bake for about 25 minutes, decorate with avocado and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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