Name: Poblano Aztec Cake
Prep time: 90 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 5 Poblano chiles, roasted, without stems or seeds, peeled, for the sauce; 1 cup sour cream, for the sauce; 1 1/2 cups chicken broth, for the sauce; 1/4 bunches cilantro, for the sauce; salt, for the sauce; pepper, for the sauce; Capullo® 100% pure canola oil; 20 corn tortillas; 2 cups chicken breast, cooked and shredded; 1 cup yellow corn kernels, canned, drained; 1 cup Poblano chile strips; 1 cup panela cheese, in cubes; 2 cups Manchego cheese, grated; sour cream, to accompany

Preparation

30 mins

Low

Prepare the sauce: blend the onion, garlic, poblano pepper, sour cream, chicken broth, cilantro, and enough salt and pepper until well combined and a semi-thick consistency is obtained. Pour the equivalent of one tablespoon of Aceite Capullo® 100% pure canola oil into a hot pot and then add the blended sauce. Mix with a spoon and cook over medium heat for 10 minutes or until the sauce thickens slightly. Remove from heat and set aside until use.