Name: Light Aztec Cake
Prep time: 84 min
Cook time: 39 min
Yield: 20
Cuisine: Mexicana
Ingredients: 1 1/2 cups San Juan® egg whites; 1/4 onions, roasted, for the sauce; 2 cloves garlic, roasted, for the sauce; 3 tomatoes, roasted, for the sauce; 7 guajillo chiles, clean, soaked in hot water, for the sauce; 1/4 cups epazote, for the sauce; 1 cup vegetable broth, for the sauce; 1/4 cups oat flour, for the tortilla; 1 teaspoon garlic powder, for the tortilla; 1 teaspoon baking powder, for the tortilla; 1/4 cups Cotija cheese, for the tortilla; 1/4 cups water, for the tortillas; cooking spray, for the tortillas; 1/2 cups onion, finely chopped; 1 tablespoon garlic, finely chopped; 2 cups button mushrooms, in strips; 2 cups spinach, in strips; 1/2 cups yellow corn, canned beans, drained; 1 teaspoon chile flakes; 1 1/2 cups Manchego cheese, grated; olive oil, for seasoning; salt, for seasoning; pepper, for seasoning; parsley, finely chopped, for garnish

Preparation

45 mins

39 mins

Low

For the sauce: Blend the onion with garlic, tomato, guajillo pepper, epazote, vegetable broth, and enough salt and pepper until fully integrated. Cook the blended sauce in a pot with a tablespoon of olive oil for 8 minutes over low heat, adjust seasoning, and set aside.

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Light Aztec Cake

Ingredients

Preparation

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