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Brooks Tropicals


Torta de calabaza

A hearty supper entrée. I like to think of it as lasagna Mexican-style. The two eggs topping the torta is a great way to combine all the tastes in the dish but not necessarily taste cooked egg.


3 tbs canola oil
1 small onion, finely chopped
2 medium tomatoes, finely chopped
2 lb or 3 cups of baked calabaza
1/2 cup sour cream
1 tsp chili pepper
1/4 cup cilantro, finely chopped
1/2 tsp salt
1/2 tsp pepper
non-fat cooking spray
8 corn tortillas
1 cup goat cheese, crumbled
2 eggs

Yield: 6 servings
Prep time: 20 minutes, plus 1 hour 10 minutes torta and calabaza baking and 20 minutes cooling time

Cooking with calabaza


1. Preheat oven to 350°.
2. Spray an 8" square baking dish with cooking spray. Set aside.
3. In the saucepan over medium-high heat, add the oil and onion. Sauté for 3 minutes. Add the tomatoes and cook an additional 5 minutes. Put aside.
4. In a food processor, puree together the calabaza, sour cream, chili pepper, cilantro, salt and pepper.
5. Spray an 8" square baking dish with non-fat cooking spray. Arrange four tortillas on the bottom of the baking dish, covering as much of the dish as possible. Top with half the calabaza mixture, then top with half of the onion and tomatoes mixture, then top with half the cheese.
6. Top with the remaining tortillas, then calabaza mixture, then onion and tomatoes mixture and then cheese.
7. In a small bowl, whisk the eggs together. Pour over the layers.
8. Bake for 30 minutes. Cool for 15-20 minutes before serving.

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