Name: Aztec Cake
Prep time: 90 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 chicken; 1 ear corn, corn kernels; 3 Poblano chiles; 1 olive oil; 8 corn tortillas; 1 onion; 2 tomatoes; 1 clove garlic; 1 cup sour cream; 1 pinch salt, to taste; 150 grams Manchego cheese, grated

Preparation

1h 30 mins

Medium

Boil the chicken breast in water with half of the onion and salt to taste for 45 minutes. Let it cool and shred it. Set aside. Remove the corn kernels and boil them in a pot with water and a little salt for 25 minutes. Roast the poblano peppers over the stove flame, then place them in a plastic bag to steam for 10 minutes. Remove the skin under running water. Remove the seeds and veins and cut into strips. Fry the corn tortillas in oil on both sides until they are soaked but not browned. Let them drain on an absorbent paper towel. Cut the other half of the onion into slices and fry them in an open pan with a little olive oil along with the chili strips until the water they release evaporates, about five minutes.