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Revolutionize your typical Aztec cake by this fact with bean and chipotle sauce, with a filling of chicken and chorizo, served with cream and cheese between layers. You will love it because it is original, efficient and economical.
In a pressure cooker, cook the beans with the water, oil, onion, garlic, epazote and salt for 1 hour or until the beans are soft. Cool slightly
In a pot with boiling water cook the chicken with the onion, garlic and salt. Drain and crumble.
For the sauce, blend the beans with the cream cheese and the chipotles until you get a smooth sauce.
In a pot heat a tablespoon of oil over medium heat and cook the bean sauce for 10 minutes, season with oregano, salt and pepper. Reserve.
In a pan fry the chorizo until golden brown. Reserve.
For the filling, in a pan over medium heat cook with a spoonful of oil the onion, add the pumpkins, the corn, the shredded chicken, salt and pepper, cook and reserve.
Fry the corn tortillas with hot oil and drain on absorbent paper.
In a refractory add a bed of tortillas, cover with a little of the bean sauce, add the chicken filling, chorizo, and finally the cheese. Repeat this step until the mold is filled, ending with omelette, cream sauce and cheese.
Bake about 25 minutes, decorate with avocado and serve.
PRESENTATION
Serve on a plate and decorate with avocado.
TIPS
If you do not have much time to be in the kitchen you can use canned beans.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings(4)
Natalia Barrera
18/09/2018 19:48:28
La voy a preparar, se ve deliciosa!
Claudia Memol
14/07/2018 20:53:18
Es delicioso. A mi familia le encantó y fue muy sencillo y rápido de preparar
Raquel Munguia
29/05/2018 21:10:39
Lo quiero probar
Itzel Padia
28/05/2018 16:38:50
Delicioso!! Definitivamente una mejora en el pastel de pollo.
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