Vegetable Budin

Ingredients                      Qty
corn tortilla                      20
carrot                              200 gm
zucchini                          200 gm
onion                              100 gm
bell pepper                      200 gm
salt                                to taste
sugar                             to taste
jalapeño                          100 gm
poblano chilli                   60 gm
mozzarella                      300 gm

For the budin sauce
sunflower oil                      30 ml
tomato                              2 kg
cinnamon stick                 15 gm
oregano                            15 gm
cloves                              10 gm
bay leaf                             10 gm
chipotle paste                   100 gm


1.   Roast the tomatoes in the oven, remove the skin and make a smooth puree.

2.   Heat oil in a pan. Add bay leaf, cloves, cinnamon sticks, peppercorn, onion and garlic. Add the roasted tomato pulp, and allow it to cool until it becomes a smooth puree.

3.   Heat the pureed mixture, and add a pinch of sugar and oregano. Allow it to cook for five minutes. Optionally, adjust seasoning with salt and chef’s spices, like cumin powder and crushed black pepper.

4.   Sauté and season the vegetables in a separate pan.

5.   Alternate layers of corn tortilla with vegetables, sauce, grated mozzarella, jalapeño and poblano chillies until it is two inches thick. Bake in the oven for 20 minutes at 160°C. Serves nine.