This light Aztec cake recipe is light because it is made with San Juan® Egg Whites, an option enriched in protein and ideal for reaching your nutritional goals. Enjoy it accompanied by guajillo chili sauce and a mushroom filling. You will love it!
7 guajillo chiles, clean, soaked in hot water, for the sauce
1/4 cups epazote, for the sauce
1 cup vegetable broth, for the sauce
1/4 cups oat flour, for the tortilla
1 teaspoon garlic powder, for the tortilla
1 teaspoon baking powder, for the tortilla
1/4 cups Cotija cheese, for the tortilla
1/4 cups water, for the tortillas
cooking spray, for the tortillas
1/2 cups onion, finely chopped
1 tablespoon garlic, finely chopped
2 cups button mushrooms, in strips
2 cups spinach, in strips
1/2 cups yellow corn, canned beans, drained
1 teaspoon chile flakes
1 1/2 cups Manchego cheese, grated
olive oil, for seasoning
salt, for seasoning
pepper, for seasoning
parsley, finely chopped, for garnish
Preparation
45 mins
39 mins
Low
For the sauce: Blend the onion with garlic, tomato, guajillo pepper, epazote, vegetable broth, and enough salt and pepper until fully integrated.
Cook the blended sauce in a pot with a tablespoon of olive oil for 8 minutes over low heat, adjust seasoning, and set aside.
Prepare the tortillas: Mix San Juan® Egg Whites with oat flour, garlic powder, baking powder, and Cotija cheese in a bowl using a whisk, then season with salt and pepper and add water; you should obtain a uniform mixture.
Place a little cooking spray in a non-stick skillet (preferably the size you want to make the tortillas), pour a little mixture, and cook over low heat. When the surface starts to have small bubbles, flip the tortilla with a spatula and cook for a few more minutes. Repeat until the mixture is finished. Keep warm until use.
Prepare the filling. Pour two tablespoons of olive oil into a hot skillet and cook the onion with garlic over medium heat until they have a shiny tone. Add the mushrooms and spinach, cook for 6 minutes stirring constantly, add the yellow corn, the chili flakes, and season with salt and pepper. Mix until combined, cook for 5 minutes, remove from heat, and let cool slightly.
Preheat the oven to 180 °C.
Pour a little of the sauce you prepared into a baking dish and then place a layer of egg white tortillas, add the filling, and cover with Manchego cheese. Repeat until all ingredients are used and bake at 180 °C for 15 minutes.
Serve the light Aztec cake and garnish with a little chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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