Easy Vegetarian Aztec Cake
Brenda Villagomez
Prepare this rich Aztec cake with vegetables and corn sauce, very simple and yielding. Ideal to pamper yourself in your weekly menu.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 cup requesón, for the sauce
  • 1/2 cups sour cream, for the sauce
  • 1 clove garlic, for the sauce
  • 1 1/2 cups yellow corn, canned, drained for sauce
  • 1 cup milk, for the sauce
  • 1 cup vegetable broth, for the sauce
  • 1 tablespoon cornstarch, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil, for the filling
  • 1/4 cups onion, finely chopped, for the filling
  • 1 cup pumpkin, sliced, for the filling
  • 1 cup Poblano chile strips, for the filling
  • 1/2 cups yellow corn, canned, drained
  • 2 tablespoons parsley, dry, finely chopped
  • vegetable oil, to fry the tortilla
  • 16 tortillas, corn
  • 1 cup panela cheese, in cubes
  • 1 cup Manchego cheese, sliced
  • parsley, finely chopped, to decorate
Preparation
40 mins
25 mins
Low
  • Preheat the oven to 180 ° C.
  • For the sauce, blend the cottage cheese together with the sour cream, garlic, yellow corn, milk, vegetable broth and cornstarch until completely integrated. Cook the sauce in a hot pot, season with salt and pepper until the consistency becomes semi-thick. Reserve hot.
  • For the filling, in a frying pan with vegetable oil, sauté the onion until its color changes slightly. Add the pumpkin, the slices, the corn, salt, pepper and parsley, cook for 3 minutes without stopping moving. Reservation.
  • Fry the tortillas in enough hot vegetable oil for 3 seconds on each side. Drain on absorbent paper and reserve until use.
  • Assemble the Aztec cake. In a suitable baking dish, place a layer of fried corn tortilla, pour the corn sauce, the vegetable filling and the panela cheese; repeat and in the last layer just place tortilla and sauce.
  • Cover the already assembled cake with sliced Manchego cheese, add parsley to taste and bake for 15 minutes at 180 ° C, or until the cheese is gratinated. Serve piping hot.

Nutritional Information

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