Garlic-Onion Tortilla Cake

Total Time:
14 hr 25 min
35 min
12 hr 30 min
1 hr 20 min

16 wedges

  • For the Roasted Garlic:
  • 4 whole heads garlic
  • 1 tablespoon extra-virgin olive oil
  • For the Tortilla Cake:
  • 1 cup canola oil
  • 4 cups finely chopped red onions (about 5 medium)
  • 3 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 5 tablespoons grated parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 12 large flour tortillas
  • 2 tablespoons balsamic vinegar
  • Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads 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, 1 hour.

  • Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.

  • Once cooled, mix the onions with the parmesan, 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 in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.

  • After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.

  • Photograph by James Baigrie

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