Layers of tortillas with a mixture of peppers, tomato sauce, tofu, and grated cheese, baked in the oven.
«Pastel de pobre» or «Torta Azteca» is the name of this tasty Mexican specialty, which is often a creative way to use up whatever is left in the refrigerator. As with many of my Mexican recipes, I owe this one to a fellow student with me while at École Polytechnique, Maria del Pilar.
|1||onions, finely chopped||200 g|
|2 cloves||garlic, minced|
|1/2||yellow or red sweet peppers, cut into bite-size pieces||100 g|
|2 tbsp||canola oil||30 mL|
|1/3 cup||canned tomatoes, low sodium||90 g|
|150 g||firm regular tofu, crumbled||3/4 cup|
|1/4 cup||cream cheese||35 g|
|1/4 cup||vegetable broth, low-sodium||65 mL|
|1 tsp||tomato paste||5 mL|
|1/2 tsp||ground cumin||1 g|
|1/2 tsp||cayenne pepper||2 g|
|1/2 tsp||dried oregano||0.4 g|
|3||corn tortillas||140 g|
|1/2 cup||Cheddar cheese, low-fat (4%), grated||40 g|
|aluminum foil, to cover the dish|
|ground pepper to taste [optional]|
Preheat the oven to 175°C/350°F.
Cook the filling
- Peppers and tofu are cooked separately then blended into one filling before assembling the «torta».
- Prepare the vegetables: finely chop the onion and mince the garlic; cut the peppers into bite-size pieces.
- Heat half of the oil in a pan over medium heat. Add half of the onion and garlic then sauté 4-5 min until lightly coloured and soft, paying attention not to let them burn. Add the peppers and sauté 4-5 min, then add the diced tomatoes.
- Cook over low heat, covered, about 15 min until the peppers are soft. Add salt and pepper to taste.
- Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the remaining onion and garlic then sauté 4-5 min, with stirring, until the onion is translucent. Crumble the tofu and add it to the skillet. Cook 2-3 min with stirring.
- Add the cream cheese, broth, tomato paste, spices and oregano. Cover and cook over medium-low heat about 5-7 min, until the flavours are blended. Add salt and pepper to taste. Combine the tofu mixture with the peppers.
Assemble and cook the «torta»
- Place a first tortilla in a buttered ovenproof dish. Put some filling on top, sprinkle with some grated Cheddar, then cover with a second tortilla. Continue this layering sequence according to the number of tortillas in the ingredient list, until the filling is completely incorporated. Press down lightly on the top tortilla at each new layer. Finish with additional grated Cheddar on top of the last tortilla.
- Cover with a lid or greased aluminum foil (so that it does not stick to the top) then bake 20-25 min in the middle of the oven. Uncover and cook an additional 20 min. For a nice crust, turn on the top broiler for the last 2 minutes.
- Take the dish out of the oven and let it rest 5 min before cutting up the «torta» into pie-shaped slices. Serve.
The filling can be prepared in advance. The «torta» can then be assembled and baked just before serving.
Nutrition Facts Table
per 1 Serving (380g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||2 ¾||servings|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
- Good source of :
- Copper, Selenium, Vitamin B1, Vitamin K, Zinc
- Excellent source of :
- Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
- Free :
- Added Sugar
- Diet-related health claims :
|Meat and Alternatives||2|