Tinga Aztec Cake

Name: Tinga Aztec Cake
Prep time: 65 min
Cook time: 25 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 chicken breasts, cooked and shredded; 6 tomatoes, for the sauce; 1/4 onions, for the sauce; 1 clove garlic, for the sauce; 1/4 cups chipotle chile in adobo sauce, for the sauce; 2 cups chicken broth, for the sauce; salt, for the sauce; vegetable oil; 2 onions, sliced; 1 cup vegetable oil, for the tortillas; 1/4 kilos tortillas; 1 tub Lala® original sour cream, 500 ml; 1 cup Poblano chile, roasted and cut into strips; 1 cup yellow corn kernels; 1 cup queso fresco, shredded; 1 cup Manchego cheese, grated; fresh cilantro, finely chopped, for garnish; Lala® original sour cream, for serving

Cocina Lala®

Prepare this delicious dish with our Aztec cake recipe, which has a very original twist. As a filling, this Aztec cake features a tasty chicken tinga, so you will learn to make it from scratch with a very simple step-by-step process. You can also use tostadas as a more practical and quicker option, and if you want a smokier flavor in the sauce, use chipotle meco.

Reviewed by Editorial Team of Kiwilimón

Published: 12-09-2019

Preparation

40 mins

25 mins

Low

Blend the tomato, onion, garlic, chipotle, salt, and the two cups of chicken broth. Set aside. In a pot with oil, over low heat, sauté the onion until translucent, add the sauce, the chicken, and cook for 15 minutes until the liquid is absorbed. Set aside. In a skillet over medium heat, fry the tortillas in the oil. Set aside. To assemble the cake: place a base of tortillas, then add the tinga, strips of poblano pepper, corn kernels, fresh cheese, Crema Lala®, and manchego cheese; repeat until the mold is filled. Cover with manchego cheese and bake for 10 minutes at 180 °C, until the cheese is melted and golden. Cut a slice and serve with Crema Lala®.