Pastel Azteca
User Reviews
5.0
3 reviews
Excellent
Pastel Azteca
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Pastel Azteca is a delicious and homey Mexican dish featuring layers of corn tortillas, salsa verde, chicken, corn, and roasted poblanos.
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Ingredients
For the salsa verde
- 1 tablespoon olive oil
- 1 pound tomatillos, husked, rinsed, and halved
- ½ yellow onion, roughly chopped
- 2 jalapeños, stemmed, halved, and seeded
- 4 cloves garlic
- 1 cup vegetable broth
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt
For the pastel Azteca
- ⅓ cup + 1 tablespoon olive oil, divided
- 1 (15-ounce) can yellow corn
- ½ yellow onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 3 cups shredded chicken
- 6 poblano peppers
- ⅓ cup Vegetable oil, for frying
- 21 corn tortillas
- 2 ½ cups shredded quesadilla cheese (Chihuahua or Oaxaca are also good options)
- 2 ½ cups shredded Monterey jack cheese
- ¾ cup Mexican crema, divided
Instructions
- Make the salsa verde. Heat the olive oil in a large sauté pan over medium-high heat. Add the tomatillos, onion, jalapeños, and garlic. Cook for 10 minutes, stirring occasionally.
- Transfer all the ingredients to a blender, and pour in the broth, salt, and lime juice. Blend until smooth and set aside.
- Make the chicken and corn filling. Heat 1 tablespoon of olive oil in the same pan over medium-high heat. Add the corn, onion, salt, garlic powder, onion powder, ground cumin, and black pepper. Cook for 5 minutes, until the onions begin to soften. Remove from the heat and add the shredded chicken and the blended salsa verde. Mix together to combine and set aside to cool slightly.
- Roast the poblano peppers. While the chicken and corn mixture is cooling, arrange the poblano peppers on a baking sheet and broil them for about 5 minutes on each side until the skin is blackened and charred.
- Cover the baking sheet with aluminum foil to trap the heat and allow the skin to soften for about 5 minutes.
- Peel off the charred skin using a butter knife or your hands, getting as much off as you can. Make a vertical slit down the middle and scoop out the seeds. Slice the roasted poblanos into strips and set aside.
- Prepare the tortillas. Heat the remaining ⅓ cup of olive oil in a medium skillet over medium-high heat. Working one tortilla at a time, lightly fry each tortilla for about 10-15 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
- Mix the cheese. In a large bowl, combine the shredded cheeses.
- Assemble. In a 9x13 inch baking dish, add a layer of tortillas by placing 3 down the middle in a single layer without overlapping, and then 2 on each long end so half of it overlaps with the tortillas in the middle and half fold up along the edge of the baking dish. Spread ¼ cup of Mexican crema on top, then add ⅓ of the chicken and corn mixture, ⅓ of the roasted poblano strips, and ⅓ of the shredded cheese. Repeat this process with 2 additional layers.
- Bake the pastel Azteca on the center rack for 20 minutes until the cheese is bubbling. Turn the broiler on for 1-2 minutes to get some nice brown spots on the cheese, then remove from the oven and let it cool on the counter for 10 minutes before slicing.
Notes
- Shredded chicken: You can make your own shredded chicken or buy a rotisserie chicken and shred it at home. You can also substitute the shredded chicken for your desired protein or leave it out for a delicious vegetarian option.
- Salsa verde: You can use your favorite store-bought variety to save yourself some time if you prefer. You’ll need about 2 cups worth of salsa verde.
- Corn tortillas: I recommend using thick, high-quality corn tortillas since they are more sturdy and have a stronger maize flavor.
- Make ahead. This recipe has multiple components that can all be prepared ahead of time until you’re ready to assemble and bake.
Nutrition Information
Show Details
Serving
1serving
Calories
612kcal
(31%)
Carbohydrates
47g
(16%)
Protein
28g
(56%)
Fat
36g
(55%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Cholesterol
86mg
(29%)
Sodium
1150mg
(48%)
Potassium
666mg
(19%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
975IU
(20%)
Vitamin C
86mg
(96%)
Calcium
369mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 612kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 28g | 56% |
| Fat | 36g | 55% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 86mg | 29% |
| Sodium | 1150mg | 48% |
| Potassium | 666mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 86mg | 96% |
| Calcium | 369mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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