Aztec beef lasagna or Aztec cake

Great Mexican recipe for entertaining guests
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Ingredients for the lasagna or cake:
16 corn tortillas
400 grams Manchego cheese
1 cup Mexican cream
Olive oil to taste
Ingredients for the filling:
½ onion
600 gr ground beef
1 Roma tomato
3 poblano chili peppers
1 bundle of zucchini blossom
¼ ground cumin
Salt to taste
Black ground pepper to taste
1 Plastic bag Preparation: 60 minutes
Serves: 8 pax

Preparation:
Remove the sepals, stem and pistil from the flowers. chop the corollas and save. Slice the onion.
Roast the poblano chili peppers directly over the flame of the stove, turning with thongs until they look black on all sides. Put them inside a plastic bag and let them seat for 5 minutes. Remove the brunt skin using your wet hand, dipping it in water to rinse as many times as necessary. Open with a knife and remove stems and seeds, cut in thin strips.
Fry the corn tortillas in a pan with hot oil, just enough to make them soft. Put over a plate.
To prepare the filing; fry the onion slices in a pan with olive oil for a couple of minutes until they become soft. Add the ground beef, season with salt, pepper and cumin. Continue cooking stirring frequently until it doesn´t look red anymore. Add the diced tomato and continue cooking for 3 more minutes. Add the chili pepper strips and the chopped zucchini flowers and continue cooking until the water they produce evaporates, about 5 minutes.
To put together the lasagna; put a layer of fried tortilla son the bottom of a baking dish, continue with a layer of the filling, add a layer of cream and another of shredded cheese. Repeat until you fill the dish. Bake at 350°F (180 °C), approximately 20 minutes or until the cheese is melted and golden brown.