Ilse Castrejón

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Ilse Castrejón

Aztec Cake with Bean Sauce and Chipotle

Name: Aztec Cake with Bean Sauce and Chipotle
Prep time: 65 min
Cook time: 65 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 liters Water; 1/4 cups oil; 1/2 onions; 2 cloves garlic; 1 branch epazote; 3 cups black bean, clean; 1 chicken breast, without bone or skin; 1/2 onions; 190 grams cream cheese; 3 chipotle peppers in adobo sauce; enough oil, to fry; 1 teaspoon Dried oregano; 1/2 cups sausage; 1/2 onions; 1 cup pumpkin; 1 cup corn; 300 grams corn tortilla; 2 cups manchego cheese, grated; 1/2 cups sour cream; to taste salt and pepper; 1 avocado, to decorate

40 mins

25 mins

Low

4.8

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Ilse Castrejón

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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.

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Ingredients

6 portions

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Preparation

Preheat oven 180 ° C.

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.