Torte Azteca | Leticia Fraga – Engage Princeton

Name: Torte Azteca | Leticia Fraga – Engage Princeton
Ingredients: 4 chicken breasts, boil and season with salt and pepper, then shred; 1 medium onion, chopped; 3 large tomatoes, chopped; 1 green and 1 chile poblano pepper, sliced in long strips; 10 oz Crema Mexicana (Mexican version of French creme fraiche – can be found at La Lupita bodega on Leigh Avenue); 8 corn tortillas; 1 can corn, partly drained; 2 cups shredded Monterrey Jack cheese; ¼ tsp black pepper; ¼ tsp salt; ¼ tsp ground cumin; Cooking oil

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Taste the rich flavors of Torte Azteca with shredded chicken, roasted peppers, and melted cheese in corn tortillas. A traditional Pastel Azteca recipe from Engage Princeton.

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Ingredients

4 chicken breasts, boil and season with salt and pepper, then shred
1 medium onion, chopped
3 large tomatoes, chopped
1 green and 1 chile poblano pepper, sliced in long strips
10 oz Crema Mexicana (Mexican version of French creme fraiche – can be found at La Lupita bodega on Leigh Avenue)
8 corn tortillas
1 can corn, partly drained
2 cups shredded Monterrey Jack cheese
¼ tsp black pepper
¼ tsp salt
¼ tsp ground cumin
Cooking oil