If you love Aztec cake, enjoy this vegetarian version with guajillo chili sauce and all the flavor of Caperucita® sliced Panela Cheese, with its 100% cow's milk flavor, it will give a touch of creaminess to your preparations. You'll love it!
10 guajillo chiles, without veins or seeds, hydrated in water, for the sauce
3 cloves garlic, roasted on the comal, for the sauce
1 tablespoon cumin, whole, roasted on the comal, for the sauce
2 allspice berries, roasted to the comal, for the sauce
3 tablespoons white vinegar, for the sauce
1/2 cups chicken broth, for the sauce
2 tablespoons vegetable oil, for the sauce
salt, for the sauce
2 tablespoons vegetable oil, for the filling
1/2 cups onion, finely chopped, for the filling
2 cloves garlic, finely chopped, for the filling
1 cup pumpkin, in medium cubes, for the filling
1 cup chayote, in medium cubes, for the filling
1 cup tomato, in medium cubes, for the filling
2 cups oyster mushrooms, in cubes, for the filling
1/2 cups corn kernels, yellow, drained, for filling
1/4 cups cuaresmeño chile, finely chopped, for the filling
1/4 cups cilantro, finely chopped, for the filling
salt, for the filling
pepper, for the filling
vegetable oil, to fry the tortillas
corn tortillas
1 package Caperucita® sliced panela cheese
cuaresmeño chile, finely chopped, to decorate
cilantro, finely chopped, to decorate
Preparation
35 mins
42 mins
Low
For the sauce, blend the hydrated guajillo chiles together with the roasted garlic, whole cumin, allspice, white vinegar and chicken broth until completely integrated.
Fry the sauce in a saucepan with hot oil, season with salt and cook for 5 minutes, stirring constantly. Let cool slightly and reserve.
For the filling, in a large enough frying pan, heat the vegetable oil over medium heat and sauté the onion with the garlic until they have a shiny tone. Add the zucchini, chayote and tomato, reduce the heat to low heat and cook for 5 minutes, stirring constantly. Add the mushrooms, the yellow corn kernel, the Cuaresmeño pepper, the coriander, salt and pepper; cook over medium heat for 8 more minutes. Remove from the heat, let it cool slightly and reserve.
In a pan with hot oil, lightly fry the tortillas on both sides until they become flexible enough. Drain on absorbent paper. Repeat until finished with the tortillas.
Preheat the oven to 180 ° C.
To assemble the Aztec cake, in a rectangular baking dish place a bed of fried tortillas, bathe them with the guajillo sauce, add the filling over the entire surface and cover with the Caperucita® sliced Panela Cheese; repeat this process, forming two or three more layers until finished with cheese. Finally, place a layer of fried tortillas, cover with sauce and add cuaresmeño pepper and chopped cilantro. Bake for 20 minutes at 180 ° C.
Remove from the oven, serve hot and garnish with cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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