Name: Recipe for Aztec Cake with Tinga
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 5 tomatoes, for the sauce; 1/4 cups chipotle chile in adobo sauce, for the sauce; 1/3 cups chicken broth, for the sauce; 1 clove garlic, for the sauce; 1/4 onions, for the sauce; salt, for the sauce; pepper, for the sauce; olive oil, for frying; 1 onion, in strips; 1/2 cups yellow corn; 1/2 cups Poblano chile, in strips; 1/2 cups pumpkin, in half moons; 1 chicken breast, cooked and shredded; 1/2 kilos corn tortillas, lightly fried; 1 cup Manchego cheese, grated; 1 cup Mozzarella cheese, grated; 1/4 cups sour cream, for decorating; 1 avocado, in slices, for decorating; cilantro leaves, for decorating

Preparation

15 mins

Low

For the sauce: blend the tomatoes, chipotle pepper, chicken broth, garlic, and onion at medium speed, then season with salt and pepper. Set the sauce aside for the tinga. Heat the oil in a saucepan over medium heat, then add the onion and cook until it becomes translucent; then add the yellow corn, poblano pepper, and zucchini. Cook for 2 minutes, and finally add the chicken and mix thoroughly.