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Magda Serrano

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Recipe

Aztec Criollo Cake

30 mins
10 mins
Low
8
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A delicious dish with ingredients of the season, suitable for lunch, or for a traditional Mexican meal, or for those who do not include meats in their diet.
Learn more about Magda Serrano

Ingredients

6 portions
  • 18 corn tortillas
  • 4 tomatoes
  • 1 clove garlic
  • 1 branch epazote
  • 1 onion, median
  • 2 bunches squash blossom
  • 2 poblano peppers
  • 2 cups mushroom, or mushrooms
  • oils, to fry
  • Nestle mmedia crema , to taste
  • 1 cup chicken soup
  • panela cheese, to taste

Preparation

Fry the tortillas in a little oil and set aside.
Blend the tomato and garlic, cook in a saucepan, add the chicken broth and season with salt and a sprig of epazote, leave to boil for a few minutes.
Roast, peel and devein the chiles and cut them into slices, fillet the onion, pumpkin flower and mushrooms and fry in a pan. Season and reserve.
In a refractory place a layer of tortillas, one of the sofrito of the vegetables, another of tortillas and continue until the ingredients are used up.
Bathe with tomato sauce (hot), cream or cheese to taste.

PRESENTATION

It can be decorated at the end with cooked corn granites or if you want to bake the dish you can add cheese to gratin.

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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
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