Tuna Aztec Cake

Name: Tuna Aztec Cake
Prep time: 60 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 5 tomatoes, for sauce; 3 cloves garlic, for sauce; 1/4 onions, for sauce; 5 guajillo chiles, clean, hydrated in hot water, for sauce; 1 tablespoon vegetable oil, for filling; 1 tablespoon garlic, chopped; 1 cup onion, sliced, for filling; 1 cup corn kernels; 3 cups canned tuna in water, drained, for filling; 1 pinch salt, for filling; 1 pinch pepper, for filling; 1/4 cups vegetable oil, for blanching tortilla; corn tortillas; 1 cup sour cream; 3 cups asadero cheese, grated; 4 tablespoons corn kernels

Carlos Lieja

A new version of the classic recipe! Prepare this delicious tuna Aztec cake, cooked with a tomato and guajillo chili sauce, with corn tortillas and layers of cream and lots of melted asadero cheese baked in the oven.

Reviewed by Editorial Team of Kiwilimón

Published: 08-11-2017

Preparation

30 mins

Medium

Preheat the oven to 200° C. For the sauce, blend the tomato with the garlic, onion, and guajillo chili with the soaking water until you obtain a homogeneous sauce. Heat a small pot over high heat with oil, fry the garlic, onion, and corn, add the sauce you blended earlier, add the tuna, cook for 20 minutes or until the tomato is cooked and the liquid reduces. Season to taste with salt. Set aside. Heat a skillet with oil, fry the tortillas, and place them on an absorbent napkin, set aside. In a glass dish, place a layer of tortillas, a layer of filling, cream, and cheese. Repeat until the mold is full, finishing with cheese and corn kernels. Bake for about 15 minutes or until the cheese melts. Serve immediately.