Recipe for Aztec Cake with Tinga

Yamilette González
Yamilette González
Preparing complete and filling dishes for mealtime is possible with kiwilimón. The perfect example is this recipe for Aztec cake with tinga, as it is spicy and very satisfying.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
9
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 5 tomatoes, for the sauce 5 tomatoes, for the sauce
  • 1/4 cups chipotle chile in adobo sauce, for the sauce
  • 1/3 cups chicken broth, for the sauce 1/3 cups chicken broth, for the sauce
  • 1 clove garlic, for the sauce
  • 1/4 onions, for the sauce 1/4 onions, for the sauce
  • salt, for the sauce salt, for the sauce
  • pepper, for the sauce pepper, for the sauce
  • olive oil, for frying olive oil, for frying
  • 1 onion, in strips 1 onion, in strips
  • 1/2 cups yellow corn
  • 1/2 cups Poblano chile, in strips
  • 1/2 cups pumpkin, in half moons
  • 1 chicken breast, cooked and shredded 1 chicken breast, cooked and shredded
  • 1/2 kilos corn tortillas, lightly fried
  • 1 cup Manchego cheese, grated 1 cup Manchego cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 1/4 cups sour cream, for decorating
  • 1 avocado, in slices, for decorating
  • cilantro leaves, for decorating
Preparation
15 mins
15 mins
Low
  • For the sauce: blend the tomatoes, chipotle pepper, chicken broth, garlic, and onion at medium speed, then season with salt and pepper. Set the sauce aside for the tinga.
  • Heat the oil in a saucepan over medium heat, then add the onion and cook until it becomes translucent; then add the yellow corn, poblano pepper, and zucchini. Cook for 2 minutes, and finally add the chicken and mix thoroughly.
  • Pour the sauce into the preparation; if you wish, you can add a bit of broth. Adjust seasoning. Cook for 3 minutes, remove from heat, and set aside.
  • Place a layer of tortillas in a saucepan over medium heat, then add enough tinga and spread it with a spoon, covering with both cheeses. On top, place another layer of tortillas and repeat the same steps until you finish with a layer of cheese.
  • Cover the Aztec cake with tinga with aluminum foil and a lid. Increase the heat and let it cook for 6 minutes. Decorate with cream, avocado, and cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by