Pastel Azteca rojo
Pastel Azteca, sometimes called a "Mexican lasagna," is a delicious dish made with layers of corn tortillas, tender chicken, roasted chiles, and cheese, baked until golden and bubbly. It’s a favorite for its hearty layers and vibrant flavors that capture the essence of Mexican home cooking.
Ingredients
- 2 chicken breasts
- 2 bay leaves
- 1/2 tbsp salt
- 1 celery stalk
- 4 poblano chiles
- 6 toma tomatoes
- 1 garlic clove
- salt to taste
- 1 can tomato puree
- 1/2 onion chopped
- 1/4 package cream cheese
- corn tortillas
- 1 can corn kernels
- 1/4 cup greek yogurt or mexican crema
- 1 cup chicken broth
- Chihuahua cheese or Oaxaca, Manchego or mozzarella
- 1 serrano chile
Instructions
- Place the chicken breasts in a pot with enough water to cover them. Add the bay leaves, celery, and salt. Cook until tender (about 25-30 minutes), then shred the chicken.
- On a griddle or skillet, roast the tomatoes, garlic, and guajillo chiles until they’re slightly charred and fragrant. Remove the guajillo chiles, hydrate them in hot water for 5 minutes, and set aside.
- In a blender, combine:Roasted tomatoes,Hydrated guajillo chiles, 1 garlic clove, 1 can of tomato puree, ¼ block of cream cheese, ¼ cup Greek yogurt (or crema), 1 serrano chile, 1 tablespoon chicken bouillon. Blend until smooth.
- Roast the poblano chiles on a griddle until the skin is blistered. Let them cool, peel the skin off, remove the seeds, and slice them into thin strips.
- In a pan, sauté the chopped onion. Add the sliced poblano chiles and the can of corn kernels. Pour in the blended sauce and mix well. Stir in the shredded chicken and let everything simmer for a few minutes.
- Cut the corn tortillas in half and brush them lightly with vegetable oil. Place them in an air fryer for 5 minutes to crisp them up slightly (or lightly fry them on a skillet).
- In a baking dish, add a layer of the crispy tortillas.
- Top with a layer of the chicken and poblano filling.
- Sprinkle with Chihuahua cheese (or your preferred melty cheese).
- Repeat the layers until all the ingredients are used. Finish with a generous layer of cheese.
- Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is golden and bubbly.
Video
Nutrition
Nutrition Facts
Pastel Azteca rojo
Amount per Serving
Calories
204
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
59
mg
20
%
Sodium
936
mg
41
%
Potassium
932
mg
27
%
Carbohydrates
18
g
6
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
21
g
42
%
Vitamin A
1643
IU
33
%
Vitamin C
86
mg
104
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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