Aztec Cake with Mole and Barbacoa

Name: Aztec Cake with Mole and Barbacoa
Prep time: 40 min
Cook time: 25 min
Yield: 2
Cuisine: Mexicana
Ingredients: 2 cups water; 1 tub Toks® Doña Yolanda mole sauce; 1 pinch salt; 1/4 cups vegetable oil; 6 corn tortillas; 2 cups barbacoa; 1/4 cups queso fresco, crumbled; 1/4 cups sour cream; 1/8 cups toasted sesame seeds; 1 cup watercress, for decoration; red onion, for decoration, cut into strips

Toks

The natural ingredients for the mole Doña Yolanda from Proyectos Productivos, previously selected, not only have an unmatched flavor but also convey respect for a millenary tradition. Toks admires and shares the quality in the artisanal process of this mole and makes it available to you in any of its restaurants.

Reviewed by Editorial Team of Kiwilimón

Published: 09-05-2017

Preparation

15 mins

25 mins

Low

Heat a pot over medium heat and dissolve the mole Doña Yolanda Toks® with water. Cook until it reaches boiling point and has the desired consistency. Season and set aside. The mole is ready to be integrated into the dish. Heat a skillet over medium heat with the oil, fry the tortillas, and remove excess grease. On a plate, form a mirror of mole, place a tortilla, spread with more Mole Doña Yolanda Toks®, add crumbled cheese and barbacoa, repeat until you make 3 layers. Completely cover with mole, decorate with cream and sesame seeds. Serve with a watercress salad, decorate with red onion. Enjoy.