• Puff-pastry of Corn Truffel and Zucchini Flower of Sabores Aztecas.
• Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce.
• Chicken Breasts stuff with Zucchini Flower and fresh cheese.
• Tinga "Sabores Aztecas".
• Fish to the Veracruzana.
• "Chilaquiles" San Miguel.
• “Zucchini Flower Crepas” in Sweet pepper sauce.
• “Corn Truffel Crepas” in Poblano Pepper Sauce.
• Poblano Pepper Slices of Sabores Aztecas with Cream.
• Poblano Peppers stuff with refried beans of Sabores Aztecas.
• Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas.
• Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
• “Tampiqueña” stuffed with Zucchini Flower of Sabores Aztecas.
• Diced beef in Morita Pepper Sauce of Sabores Aztecas.
• Pork ribs in Pasilla Pepper Sauce.
• "Enfrijoladas" of Sabores Aztecas.
• Chilaquiles in Green Sauce of Sabores Aztecas.
• Red Mole With Chiken.
• Shrimp With Garlic and Chipotle Pepper Sauce.
• Bean Stuffed Whole Poblano Chile with White Cheese and Tomato.
• Filet of Beef in Morita Chile Sauce with A Black Bean Garnish.
• Stuffed Chicken Breast Stuffed with Cheese and Squash Flower in Poblano Chile Sauce.
• Chicken Breast Stuffed with Huitlacoche in Bean Sauce.

Mexican - Main dish
Ready in: 90 minutes.
6 Servings

INGREDIENTS

1kg. / 35 OZ of puff-pastry.
1 can of Zucchini Flower of Sabores Aztecas.
1 can of Corn Truffel of Sabores Aztecas.
1 fresh corn.
4 fresh pumpkins.
1 can of Poblano Peppers of Sabores Aztecas.
1 medium onion.
3 cloves of garlic.
200 gr. / 7 OZ of cream.
100 gr. / 4 OZ of cheese.
Salt.

PROCEDURE

• Extend the puff-pastry along a mould.

• Chop the zucchini flower, the corn truffel, the poblano peppers and the pumpkins.

• Chop the onion and the garlic finely.

• To cook the ingredients season the garlic with the onion and start adding the ingredients. First the hardest ones as it is the case of the ear of corn which is shelled and boiled in water with some oil.

• When the ear of corn is cooked, start adding the other ingredients like the zucchini flower, the Poblano peppers, etc.

• Once you have seasoned all the ingredients with salt and pepper to the pleasure, the cream is added. When the cream is hot, add the cheese and move to avoid lumps.

• With the preparation of vegetables, stuff the mass that we extended.

• Cover with another layer of puff-pastry of the same size of the mould.

• To give color to the puff-pastry glaze with egg and some salt until it gets golden.

• Cook in the oven (180 ° C / 350 °F ) for 45 minutes.