Name: Aztec Pie from the Milpa
Prep time: 75 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons Iberia® without salt; 1/2 cups onion, finely chopped; 1 tablespoon garlic; 1 cup white corn kernels; 2 cups pumpkin, in cubes; 2 bunches zucchini blossoms, stemless and clean; 1 cup tomato purée; 1 cup panela cheese, in cubes; 1/4 bunches epazote; salt; pepper; 2 tablespoons Iberia® without salt; 15 corn tortillas; 1 cup cheese to melt, grated; zucchini blossoms, for decoration

Preparation

45 mins

30 mins

Low

Heat the Iberia® salt-free in a skillet over low heat. Sauté the onion and garlic until they slightly change color. Add the corn kernels and cook for 10 minutes or until softened. Incorporate the zucchini, zucchini blossoms, tomato puree, and epazote and cook for 5 minutes. Add the panela cheese and cook for 2 more minutes. Set aside. Heat the Iberia® salt-free in a skillet and fry the tortillas for 30 seconds on each side. Set aside.