એઝટેક કેક પર બીફ ફીલેટ, કેક્ટસના પાંદડામાંથી બનાવેલ સેવિચે સાથે પીરસવામાં આવે છે

Cut out the corn tortillas and cheese with a ring shape. Fry the corn tortillas in hot oil until they are crispy (do not let them get dark!) And immediately remove from the oil and drain on paper towels. Core the Poblano chillies and chop them together with the onions and fry them in a pan with butter. Add corn, salt and pepper. Use a hand blender to puree the green tomatoes, green chillies, coriander, clove of garlic, sour cream and cream cheese with salt and pepper and set aside. Take the ring shapes and place a tortilla in each and spread some of the chilli-onion-corn mixture on top. Then place a spoonful of the cream cheese cream and a circular cheese slice on top of each other and repeat this until the mold is full. At the end there is a cheese slice on top. Before the molds go into the oven, the beef needs to be cooked. Briefly fry the beef fillet on both sides in a pan with a little olive oil, rosemary and garlic. Place the molds and the beef on a baking sheet and bake in the oven at 180 ° C for about 25 minutes. The beef receives an internal temperature of 50-55 ° C, so it becomes a medium. After 25 minutes, take the meat and the tins out of the oven. Cut the fillet of beef into medallions and place on the plates with the cake.

Cut the cactus leaves, onions, tomatoes and avocado into cubes. Chop the coriander, season with salt and pepper and season with lime juice.