Aztec Pudding

Ingredients

Sauce:

  • 2 pounds Roma tomatoes, peeled and without seeds
  • 1 medium onion, diced
  • 2 chile anchos soaked in water until soft, seeds removed and water discarded
  • 2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds removed
  • 1 1/2 cups water
  • 1 1/2 tablespoons powdered chicken consomme
  • 1 1/2 cups fresh, raw, corn kernels
  • 1 1/2 cups fresh, raw, chopped zucchini
  • 20 squash flowers, chopped in 4 pieces (optional)
  • 4 cups cooked, shredded chicken or pork
  • 2 tablespoons fresh epazote (optional)
  • 1/2 cups fresh cilantro leaves, finely chopped

Base of Pudding:

  • 24 corn tortillas
  • 1/2 cup vegetable oil, for frying

Cream mixture:

  • 2 cups heavy cream
  • 4 tablespoons butter
  • 1 8-ounce package cream cheese
  • 1/4 cup milk
  • 1 teaspoon powdered chicken consume

Cheeses:

  • 2 packages Panela cheese or any fresh, solid cheese chopped fine
  • 3 cups Monterey Jack cheese, grated

Description

Food Network Invites You To Try This Aztec Pudding Recipe.

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