Aztec Pie from the Milpa
Iberia
The aztec pie is one of the most versatile dishes in Mexican cuisine, as it can be filled with chicken, cheese, vegetables, or even some stew. This time, we prepared this version from the milpa, as it includes white corn, zucchini blossoms, Iberia® salt-free, zucchini, and more, give it a try!Did you know? The aztec pie, also known as aztec pudding, is considered the Mexican lasagna, as it is prepared in layers.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons Iberia® without salt
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic
  • 1 cup white corn kernels
  • 2 cups pumpkin, in cubes
  • 2 bunches zucchini blossoms, stemless and clean
  • 1 cup tomato purée
  • 1 cup panela cheese, in cubes
  • 1/4 bunches epazote
  • salt
  • pepper
  • 2 tablespoons Iberia® without salt
  • 15 corn tortillas
  • 1 cup cheese to melt, grated
  • zucchini blossoms, for decoration
Preparation
45 mins
30 mins
Low
  • Heat the Iberia® salt-free in a skillet over low heat. Sauté the onion and garlic until they slightly change color. Add the corn kernels and cook for 10 minutes or until softened. Incorporate the zucchini, zucchini blossoms, tomato puree, and epazote and cook for 5 minutes. Add the panela cheese and cook for 2 more minutes. Set aside.
  • Heat the Iberia® salt-free in a skillet and fry the tortillas for 30 seconds on each side. Set aside.
  • Place a layer of tortillas in a baking dish. Add some of the filling. Repeat the process until the baking dish is full and decorate with melting cheese. Bake the aztec pie at 180 °C for 20 minutes.
  • Serve hot and accompany with red rice.

Nutritional Information

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