This aztec cake is special, as the fillings are prepared with different sauces and the tortillas will also have diverse flavors.
It is a classic dish that allows you to take advantage of the ingredients you have at home and create a completely new meal.
1/4 cups cilantro, ground with water (1 part water to 2 parts cilantro and strained)
1/4 cups guajillo chile, ground with water (1 part water to 2 parts guajillo and strained)
1/4 cups water, for the white dough
1 kilo chicken, cooked and shredded
vegetable oil
2 cups onion, sliced for the red filling
3 tomatoes, for the red filling
1/2 cups chipotle chile in adobo sauce, for the red filling
salt, for the red filling
1 cup chicken broth, for the red filling
1/4 onions, for the green filling
1 garlic, for the green filling
2 cups cilantro, without stems, for the green filling
3 Poblano chiles, roasted and peeled, for the green filling
1 cup sour cream, for the green filling
1 cup chicken broth, for the green filling
salt
vegetable oil
1/4 onions, for the white filling
1 garlic, for the white filling
1 cup sour cream, for the white filling
1 cup chicken broth, for the white filling
salt
vegetable oil
5 cups Manchego cheese, grated
cilantro, for garnish
Preparation
40 mins
30 mins
Low
Divide the corn dough into three equal parts; paint one part with ground cilantro, another with ground guajillo, and to the third part just add a little water to hydrate.
Form tortillas with the dough and cook them for 5 minutes in a Tramontina® saucepan with hot vegetable oil over medium heat; remember to make the tortillas thin (approximately 1.5 mm); place on absorbent paper and set aside.
For the red filling, blend the onion with the garlic, tomato, chipotle pepper, chicken broth, and salt; heat a Tramontina® saucepan over medium heat, add a little vegetable oil and cook the sliced onion for 3 minutes until transparent, add 1/3 of the cooked chicken and add the red sauce you blended; cook for 10 minutes, until the liquid has absorbed almost completely. Set aside.
For the green filling, blend the onion with the garlic, cilantro, poblano pepper, sour cream, chicken broth, and salt for 3 minutes; heat a Tramontina® saucepan over medium heat, add a little vegetable oil, 1/3 of the chicken, add the sauce and cook for 8 minutes, until it absorbs almost all the liquid. Set aside.
For the white filling, blend the onion with the garlic, cream, chicken broth, and season with salt; heat a Tramontina® saucepan over medium heat and add a little vegetable oil, 1/3 of the chicken, add the sauce and cook for 8 minutes until it absorbs almost all the liquid. Set aside.
To form the aztec cake, place a layer of green tortilla at the bottom of the Tramontina® saucepan and then the green filling and a layer of cheese on top; repeat the process with the white layer and finally, with the red layer. Finish with cheese. Cover the Tramontina® saucepan and heat for 10 minutes on very low temperature, so that it heats completely and the flavors meld together.
Cut a piece and serve, garnish with cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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