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If you only try one of my recipes, make this Mexican Layer Cake the one!
I always find Mexican food a bit hit and miss, I’m not a fan of stodgy burritos but you couldn’t tear me away from the street food on offer at Wahaca. This layered offering is exactly the kind of Mexican I enjoy. Fresh, not too stodgy and just that right kick of heat that isn’t offensive. The sour cream and avocado balance out the spice and the beef, well, I must admit that is a mini triumph!
If you are feeling super lazy, you can of course buy pre-made salsa and guacamole, but it won’t have the same freshness or texture. Prep the ingredients ahead of time and it won’t take long to put together.
Serve up as a tasty lunch or dinner and you won’t be disappointed. Arriba!
Looking for more food to share with friends? Check out my Chilli Beef Nachos!
Mexican Layer Cake
For the meat
- 1/2 tbsp hot chilli powder
- 1/2 tbsp of paprika
- 1/2 tbsp of onion salt
- 1/2 tbsp of garlic granules
- 1/2 tbsp of mixed herbs
- pinch of black pepper
- 8.8 ounces minced beef (250g)
For the Jalapeño Sour Cream
- 2 tablespoons of green jalapeños
- 1 ripe avocado
- 10 ounces sour cream (300ml)
- salt and pepper
For the Tomato Salsa
- 3 ripe plum tomatoes finely chopped
- 1/2 red chilli finely sliced
- 1/2 red onion finely sliced
- juice 1/2 lime
- 2 tbsp fresh coriander finely chopped
- caster sugar
For the Guacamole
- 1 ripe avocado
- juice 1/2 lemon
- 1/2 red chilli
- salt & pepper
For building the cake
- 6 corn tortillas about 20 cm in diameter
- 1 can of refried beans (215g / 7.5 ounces)
- olive oil
- 8.8 ounces of coloured grated strong cheddar (250g)
- green jalapeños to decorate
- Pre-heat the oven to 180º.
- In a bowl, mix together the herbs and spices for the meat. Put the beef on to a baking tray lined with foil and separate the strands with your fingers. Tip over the spice mix and use your hands to work the spices through so that the minced beef is thoroughly coated. Pop in the oven for 20mins, stirring occasionally. Put one one side when cooked. Keep the oven at 180º.
- Now for the jalapeño sour cream. In a blender, put the jalepenos, avocado and a pinch of salt and pepper and blitz for 15 seconds. Add in the sour cream and blend until everything is mixed. Pop in the fridge until needed.
- For the salsa, pop in the tomatoes, chilli, onion, lime juice and coriander. Add a pinch of salt, pepper and caster sugar and mix well. Taste, and season more if needed. Place to one side until needed.
- Put the guacamole ingredients into a bowl and mash together.
- Take the refried beans and gently heat according to the manufacturers instructions.
- Take a 20cm spring form cake tin. Place a tortilla flat on the bottom of the tin and place a tablespoon of refried beans in the middle of the tortilla. With the back of the spoon spread evenly all over the tortilla. Sprinkle over some salsa, then a handful of the grated cheese. Put another tortilla on top, then spread guacamole, some of the beef and another handful of cheese. Repeat the layers until you have got to your last tortilla.
- Brush a little olive oil on top of the last tortilla, sprinkle over the remaining cheese and add some jalapeño to decorate and a sprinkle of paprika. Put in the oven for 20-25 minutes. Take out of the oven and let it cool slightly before removing from the tin and serving.