Aztec Cake, Or, Mexican Lasgana
This Aztec “cake” is a form of Mexican lasagna. It’s tortillas layered with cheese and chicken and finished off in the oven. Pictured here is an individual Aztec cake with three layers of tortillas which is perfect if it’s serving one person- plus it looks neater and more elegant. Of course you can make a tray of them and serve for larger meals.
Cook Time: 20 minutes
Preparation Time: 20 minutes
Ingredients:
- 1 pound plum tomatoes
- 1/4 white onion
- 1 clove of garlic
- corn or canola oil to cook the sauce and dip the tortillas
- 1/2 teaspoon paprika
- 1/2 teaspoon Mexican oregano
- salt and pepper to taste
- corn tortillas (about 12-15)
- 2 chicken breasts, shredded (can use rotisserie chicken breasts)
- 3/4 cup black beans seasoned to taste
- 3/4 cup corn kernels (fresh is best)
- 2 cups Oaxaca cheese shredded or chihuahua cheese grated
- 1/2 cup sour cream
Directions:
- Blend the tomatoes, onion, garlic with a little bit of water (about 3 tablespoons)
until smooth in a blender. - In a saucepan, over medium high heat, heat 2 tablespoons of oil and pour in the
blended mixture, paprika, oregano, salt and pepper to taste, and cook until it
changes its color to a darker one, about 10-12 minutes. - Preheat oven to 375ºF.
- In another saucepan, heat enough oil so you can dip in the tortillas, without frying
them. Only leave them about 5-10 seconds, and put them on paper towels to
absorb excess oil- this step can be optional. If you want to cut calories and fat from
the recipe, heat the tortillas on a pan, without the oil so that they don’t break
later. - In a baking pan, put some sauce and then cover with a layer of tortillas. Then put
some of the chicken, black beans, corn and cheese and drizzle with sour cream.
Repeat for 3 times and end up with sauce and cheese. - Bake until cheese melts, about 15 minutes and serve hot, with a final drizzle of cream and some epazote or parsley leaves.
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