Name: Vegetarian Aztec Pie
Prep time: 77 min
Cook time: 42 min
Yield: 6
Cuisine: Mexicana
Ingredients: 10 guajillo chiles, without veins or seeds, hydrated in water, for the sauce; 3 cloves garlic, grilled, for the sauce; 1 tablespoon cumin, whole, grilled, for the sauce; 2 allspice berries, grilled, for the sauce; 3 tablespoons white vinegar, for the sauce; 1/2 cups chicken broth, for the sauce; 2 tablespoons vegetable oil, for the sauce; salt, for the sauce; 2 tablespoons vegetable oil, for the filling; 1/2 cups onion, finely chopped, for the filling; 2 cloves garlic, finely chopped, for the filling; 1 cup pumpkin, in medium cubes, for the filling; 1 cup chayote, in medium cubes, for the filling; 1 cup tomato, in medium cubes, for the filling; 2 cups oyster mushrooms, in cubes, for the filling; 1/2 cups corn kernels, yellow, drained, for the filling; 1/4 cups cuaresmeño chile, finely chopped, for the filling; 1/4 cups cilantro, finely chopped, for the filling; salt, for the filling; pepper, for the filling; vegetable oil, to fry the tortillas; corn tortillas; 1 package Caperucita® sliced panela cheese; cuaresmeño chile, finely chopped, for garnish; cilantro, finely chopped, for garnish

Preparation

35 mins

42 mins

Low

For the sauce, blend the hydrated guajillo chilies along with the roasted garlic, whole cumin, allspice, white vinegar, and chicken broth until completely integrated.

Fry the sauce in a small pot with hot oil, season with salt, and cook for 5 minutes, stirring constantly. Let cool slightly and set aside. For the filling, in a sufficiently large skillet, heat the vegetable oil over medium heat and sauté the onion with the garlic until they have a shiny tone. Add the zucchini, chayote, and tomato, reduce the flame to low and cook for 5 minutes, stirring constantly. Add the mushrooms, yellow corn kernels, cuaresmeño chili, cilantro, salt, and pepper; cook over medium heat for another 8 minutes. Remove from heat, let cool slightly, and set aside.