Garlic-Onion Tortllla Cake

4 whole heads garlic
1 T. olive oil
3/4 c. canola oil
4 c. finely chopped red onions
3 T. unsalted butter
2 T. sugar
5 T. grated Parmesan cheese
1/4 c. mayonnaise
2 T. minced fresh cilantro
12 large flour tortillas
2 T. balsamic vinegar

Preheat the oven to 375 degrees.  Cut the top 1/2” off the garlic heads and discard.  Place the garlic on a large piece of foil and drizzle with the olive oil.  Wrap up foil tightly, place the package in a small baking dish.  Roast until the garlic is soft and lightly browned, about 1 hour.  Combine the canola oil and red onion in a large sauté pan over medium heat.  Cook for 5 minutes, stirring occasionally.  Add the butter and sugar; cook, stirring occasionally until caramelized.  Remove from the heat and let cool.  Once cooled, mix the onions with the Parmesan cheese, mayonnaise and cilantro in a bowl.  Squeeze the roasted garlic out of their skins and stir into the onion mixture.  Refrigerate for at least 30 minutes.  Set aside 1/3 of the onion mixture for the dipping sauce.  Start with one tortilla.  Using the remaining onion mixture, spread 2 T. over the tortilla then cover with another tortilla.  Repeat, spreading and stacking the tortillas, finishing with a tortilla on top.  Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.  Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.  After the stack has set up, cut it into 16 wedges.  Preheat a grill or grill pan; warm the wedges over medium heat until both sides are marked.  Serve with the dipping sauce.

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