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Caperucita

Caperucita

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Vegetarian Aztec Cake

35 mins
42 mins
Low
4.666667
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If you love Aztec cake, enjoy this vegetarian version with guajillo chili sauce and all the flavor of Caperucita® sliced Panela Cheese, with its 100% cow's milk flavor, it will give a touch of creaminess to your preparations. You'll love it!
Learn more about Caperucita

Ingredients

6 portions
  • 10 guajillo chilies, without veins or seeds, hydrated in water, for the sauce
  • 3 cloves garlic, roasted on the comal, for the sauce
  • 1 tablespoon cumin, whole, roasted on the comal, for the sauce
  • 2 allspices, roasted to the comal, for the sauce
  • 3 tablespoons white vinegar, for the sauce
  • 1/2 cups chicken soup, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • to taste salt, for the sauce
  • 2 tablespoons vegetal 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 squash, in medium cubes, for the filling
  • 1 cup tomtato, in medium cubes, for the filling
  • 2 cups mushroom, in cubes, for the filling
  • 1/2 cups whole kernel corn, yellow, drained, for filling
  • 1/4 cups cuaresmeño or jalapeño pepper, finely chopped, for the filling
  • 1/4 cups coriander, finely chopped, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • enough vegetal oil, to fry the tortillas
  • enough corn tortilla
  • 1 package Caperucita® sliced Panela cheese
  • enough cuaresmeño or jalapeño pepper, finely chopped, to decorate
  • enough coriander, finely chopped, to decorate

Preparation

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

Fry the sauce in a saucepan with hot oil, season with salt and cook for 5 minutes, stirring constantly. Let cool slightly and reserve.
For the filling, in a large enough frying pan, 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 heat to low heat and cook for 5 minutes, stirring constantly. Add the mushrooms, the yellow corn kernel, the Cuaresmeño pepper, the coriander, salt and pepper; cook over medium heat for 8 more minutes. Remove from the heat, let it cool slightly and reserve.
In a pan with hot oil, lightly fry the tortillas on both sides until they become flexible enough. Drain on absorbent paper. Repeat until finished with the tortillas.
Preheat the oven to 180 ° C.
To assemble the Aztec cake, in a rectangular baking dish place a bed of fried tortillas, bathe them with the guajillo sauce, add the filling over the entire surface and cover with the Caperucita® sliced Panela Cheese; repeat this process, forming two or three more layers until finished with cheese. Finally, place a layer of fried tortillas, cover with sauce and add cuaresmeño pepper and chopped cilantro. Bake for 20 minutes at 180 ° C.
Remove from the oven, serve hot and garnish with cilantro.

PRESENTATION

Serve hot, served with sour cream to taste and coriander leaves.

TIPS

Remember that when frying the tortillas, they should be slightly hot, so that cooking in oil is easier.

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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.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Ely rosas
24/11/2020 20:34:25
Me encantó
Paty Juarez
21/11/2020 08:29:34
Muy exquisita!!!!!
Elia karina Quispe Machaca
21/11/2020 04:47:33
Buenisimo

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