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Pastel de Tortilla Y Vegetales

the following recipe is posted by our Senior Scribbler from San Miguel de Allende, Mx.


(Vegetables and Tortilla Cake)

recipe by Paco Cárdenas from El Petit Four


  • 2 Tablespoons Vegetable Oil
  • ¾ cup finely chopped onion
  • 8 garlic cloves finely chopped
  • 6 large tomatoes, seeded and diced
  • 4 Tablespoons chopped Cilantro
  • Sea Salt to taste
  • ½ cup Vegetable Oil
  • 18 tortillas
  • 2 Tablespoons Butter
  • 2 cups Fresh corn kernels
  • ½ cup water
  • 2 cups spinach, blanched
  • 4 cups Fresh Ranchero Cheese crumbled
  • 1 cup Black Beans cooked and strained
  • 2 cups Mushrooms sliced
  • 1 Chayote sliced lengthwise and blanched
  • 3 Poblano Peppers roasted, peeled and cut into strips
  • 2 cups Zucchini sliced and blanched
  • 2 cups Carrots sliced and blanched
  • 1 cup Crema Mexiana

Preheat oven to 375°
For the sauce: Heat the oil in a saucepan, add the onion, stir and when transparent add the garlic and sauté for 2 more minutes. Add the diced tomatoes and chopped cilantro; season with sea salt and cook over medium heat for 15 minutes, correct seasonings. Set aside.

For the tortillas: Heat ½ the oil in a skillet and fry the tortillas for 20 seconds on each side, just to soften. Set aside.

Melt the butter in a saucepan, add the corn kernels, stir for 2 minutes, add ½ cup of water. Cover and let cook over low heat for 10 minutes. Set aside.

In a large saucepan blanch the vegetables one by one in salted water until crisp-tender. Drain, then soak in ice water, drain and set aside separately, (zucchini, carrots, spinach)

Place a layer of the fried tortillas on the bottom of a greased baking dish, top with the spinach blanched add the corn kernels mixed with the black beans. Spread some of the tomato sauce and cover with crumbled ranchero cheese. Place another layer of fried tortillas, spread some tomato sauce, continue with the mushroom, sliced, then poblano strips, zucchini, top with crumbled ranchero cheese. Make another layer of fried tortillas, spread tomato sauce, chayote slices and carrot, use the rest of the tomato sauce on top then the crema and finish with the rest of ranchero cheese. Bake uncovered until the salsa bubbles on the sides and the cheese is lightly golden. Remove from oven, let set 15-20 minutes and serve.

Chayotes and Mexican creama are available in many supermarkets. They are definitely availale at the Price Chopper on Roe and I-35.

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