Name: Aztec Cake with Mole
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 ancho chiles, cleaned, soaked in hot water, for the mole; 2 pasilla chiles, cleaned, soaked in hot water, for the mole; 1/4 onions, for the mole; 1 clove garlic, for the mole; 3 tablespoons peanuts, toasted, for the mole; 1 cup chicken broth, for blending the chiles; 2 tablespoons vegetable oil, for the mole; 250 grams mole sauce, negrol, in paste form; 2 cups chicken broth, for the mole; 1 tablespoon piloncillo, for the mole; salt, for the mole; vegetable oil, for frying the tortilla; 16 tortillas, corn; 2 cups chicken, cooked and shredded; 2 cups Manchego cheese, grated; 1 cup sour cream; 1 cup Oaxaca cheese, shredded; red onion, in strips

Preparation

40 mins

25 mins

Low

Preheat the oven to 180 °C. For the mole, blend the ancho chiles with the pasilla chiles, onion, garlic, toasted peanuts, and chicken broth until fully combined.