Tinga Aztec Cake

Cocina Lala®
Prepare this delicious dish with our Aztec cake recipe, which has a very original twist. As a filling, this Aztec cake features a tasty chicken tinga, so you will learn to make it from scratch with a very simple step-by-step process. You can also use tostadas as a more practical and quicker option, and if you want a smokier flavor in the sauce, use chipotle meco.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 chicken breasts, cooked and shredded
  • 6 tomatoes, for the sauce
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/4 cups chipotle chile in adobo sauce, for the sauce
  • 2 cups chicken broth, for the sauce
  • salt, for the sauce
  • vegetable oil
  • 2 onions, sliced
  • 1 cup vegetable oil, for the tortillas
  • 1/4 kilos tortillas
  • 1 tub Lala® original sour cream, 500 ml
  • 1 cup Poblano chile, roasted and cut into strips
  • 1 cup yellow corn kernels
  • 1 cup queso fresco, shredded
  • 1 cup Manchego cheese, grated
  • fresh cilantro, finely chopped, for garnish
  • Lala® original sour cream, for serving
Preparation
40 mins
25 mins
Low
  • Blend the tomato, onion, garlic, chipotle, salt, and the two cups of chicken broth. Set aside.
  • In a pot with oil, over low heat, sauté the onion until translucent, add the sauce, the chicken, and cook for 15 minutes until the liquid is absorbed. Set aside.
  • In a skillet over medium heat, fry the tortillas in the oil. Set aside.
  • To assemble the cake: place a base of tortillas, then add the tinga, strips of poblano pepper, corn kernels, fresh cheese, Crema Lala®, and manchego cheese; repeat until the mold is filled. Cover with manchego cheese and bake for 10 minutes at 180 °C, until the cheese is melted and golden.
  • Cut a slice and serve with Crema Lala®.

Nutritional Information

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