Name: No-Bake Tricolor Aztec Cake
Prep time: 70 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo masa dough, white, prepared with lard; 1/4 cups cilantro, ground with water (1 part water to 2 parts cilantro and strained); 1/4 cups guajillo chile, ground with water (1 part water to 2 parts guajillo and strained); 1/4 cups water, for the white dough; 1 kilo chicken, cooked and shredded; vegetable oil; 2 cups onion, sliced for the red filling; 3 tomatoes, for the red filling; 1/2 cups chipotle chile in adobo sauce, for the red filling; salt, for the red filling; 1 cup chicken broth, for the red filling; 1/4 onions, for the green filling; 1 garlic, for the green filling; 2 cups cilantro, without stems, for the green filling; 3 Poblano chiles, roasted and peeled, for the green filling; 1 cup sour cream, for the green filling; 1 cup chicken broth, for the green filling; salt; vegetable oil; 1/4 onions, for the white filling; 1 garlic, for the white filling; 1 cup sour cream, for the white filling; 1 cup chicken broth, for the white filling; salt; vegetable oil; 5 cups Manchego cheese, grated; cilantro, for garnish

Preparation

40 mins

30 mins

Low

Divide the corn dough into three equal parts; paint one part with ground cilantro, another with ground guajillo, and to the third part just add a little water to hydrate. Form tortillas with the dough and cook them for 5 minutes in a Tramontina® saucepan with hot vegetable oil over medium heat; remember to make the tortillas thin (approximately 1.5 mm); place on absorbent paper and set aside.