For the filling
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves of garlic, finely chopped
2 corn cobs (yields approx. 1 cup corn kernels) alternatively 1 can corn kernels drained
1 tablespoon epazote, finely chopped
2 jars of 220g cuitlacoche (corn mushroom)
1 jar of 315g squash blossoms
salt and pepper to taste
For the casserole:
10 to 12 4-inch blue or yellow corn tortillas
Vegetable oil for frying
500 ml crème fraîche
500 g grated Oaxaca cheese
fresh parsley for garnish (to taste)
1. Preheat the oven to 200°C.
2. Chop the onion and garlic and remove the kernels from the corn.
3. Heat a little oil in a large frying pan and sauté the onion until golden brown. Add the finely chopped garlic and sauté briefly. Add the corn on the cob and continue to cook for a few minutes.
4. Add the cuitlacoche and season with epazote.
5. Drain the squash blossoms and add them to the mixture. Season with salt and pepper and cook for a few minutes until the flavors blend. Remove from heat and set aside.
6. Briefly dip each tortilla in the hot oil. Drain on paper towels and set aside.
7. to assemble the aztec casserole, place a layer of tortillas in a greased baking dish, top with a layer of cuitlacoche and squash blossom preparation, a little crème fraîche and a layer of cheese. Repeat until the dish is full. Finish with a layer of cheese and bake in a preheated oven at 200°C for 20 to 30 minutes or until the cheese is golden brown.
8. Garnish with fresh parsley and serve immediately.
9. enjoy!
