Name: Easy Vegetarian Aztec Cake
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 cup requesón, for the sauce; 1/2 cups sour cream, for the sauce; 1 clove garlic, for the sauce; 1 1/2 cups yellow corn, canned, drained for the sauce; 1 cup milk, for the sauce; 1 cup vegetable broth, for the sauce; 1 tablespoon cornstarch, for the sauce; salt, for the sauce; pepper, for the sauce; 2 tablespoons vegetable oil, for the filling; 1/4 cups onion, finely chopped, for the filling; 1 cup pumpkin, sliced, for the filling; 1 cup Poblano chile strips, for the filling; 1/2 cups yellow corn, canned, drained; 2 tablespoons parsley, dry, finely chopped; vegetable oil, for frying the tortilla; 16 tortillas, corn; 1 cup panela cheese, in cubes; 1 cup Manchego cheese, sliced; parsley, finely chopped, for garnish

Preparation

40 mins

25 mins

Low

Preheat the oven to 180 °C. For the sauce, blend the ricotta cheese with sour cream, garlic, yellow corn, milk, vegetable broth, and cornstarch until fully integrated. Cook the sauce in a hot pot, season with salt and pepper until the consistency becomes semi-thick. Keep warm.