1 1/2 cups yellow corn, canned, drained for the sauce
1 cup milk, for the sauce
1 cup vegetable broth, for the sauce
1 tablespoon cornstarch, for the sauce
salt, for the sauce
pepper, for the sauce
2 tablespoons vegetable oil, for the filling
1/4 cups onion, finely chopped, for the filling
1 cup pumpkin, sliced, for the filling
1 cup Poblano chile strips, for the filling
1/2 cups yellow corn, canned, drained
2 tablespoons parsley, dry, finely chopped
vegetable oil, for frying the tortilla
16 tortillas, corn
1 cup panela cheese, in cubes
1 cup Manchego cheese, sliced
parsley, finely chopped, for garnish
Preparation
40 mins
25 mins
Low
Preheat the oven to 180 °C.
For the sauce, blend the ricotta cheese with sour cream, garlic, yellow corn, milk, vegetable broth, and cornstarch until fully integrated. Cook the sauce in a hot pot, season with salt and pepper until the consistency becomes semi-thick. Keep warm.
For the filling, in a skillet with vegetable oil, sauté the onion until its color changes slightly. Add the zucchini, strips, corn, salt, pepper, and parsley, cook for 3 minutes, stirring continuously. Set aside.
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 tortilla, pour the corn sauce, the vegetable filling, and the panela cheese; repeat and on the last layer, just place tortilla and sauce.
Cover the assembled cake with sliced Manchego cheese, add parsley to taste, and bake for 15 minutes at 180 °C, or until the cheese is melted. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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