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PASTEL AZTECA recipe | True Mexican LASAGNA! | Villa Cocina

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Pastel Azteca

Cultural Context

Pastel Azteca is a traditional Mexican dish that reflects the fusion of indigenous and Spanish culinary influences. It is often served during family gatherings and celebrations, showcasing layers of tortillas, meats, and sauces, similar to lasagna. This dish is a testament to the rich culinary heritage of Mexico, combining flavors and textures that are beloved across the country.

MexicanMXmain
60 min
medium
6 servings
Servings4
28 corn tortillas
1 pound tomatillos
3 corn on the cob
1 white onion
4 garlic cloves
3 jalapenos
6 poblano peppers
1.5 cups low sodium chicken broth
half a bunch of fresh cilantro
2 cups reggaeton cheese
1.5 cups Mexican cream
2 tablespoons avocado oil
1 quarter teaspoon ground cumin
1 teaspoon dry Mexican oregano
4 cups shredded chicken
24 ounces shredded Oaxaca cheese
salt to taste

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories, while chicken thighs are more budget-friendly.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calorie intake, while processed cheese is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories and higher in protein, while cream cheese can be a more affordable option.

1

Roast poblano peppers over medium to medium-high heat until blistered and charred.

2

Dice one white onion and mince four garlic cloves.

3

Roast three jalapenos and one pound of tomatillos until softened.

4

Peel and seed the roasted jalapenos and poblano peppers, then slice the poblano into rajas.

5

Blend the jalapenos, two poblano peppers, tomatillos, chicken broth, and cilantro until smooth.

6

In a medium saucepan, heat avocado oil and add corn, cooking until slightly softened.

7

Add diced onion and minced garlic to the corn and cook until softened.

8

Stir in ground cumin and dry Mexican oregano, cooking for one minute.

9

Add the blended salsa to the saucepan and bring to a boil, then simmer for eight minutes until thickened.

10

Stir in salt and shredded chicken, then set aside to cool.

11

Heat avocado oil in a pan and lightly fry 28 corn tortillas until pliable, then set aside.

12

Preheat the oven to 350°F.

13

Mix reggaeton cheese and Mexican cream in a bowl until well combined.

14

Spray a 10 by 13 baking dish with nonstick baking spray.

15

Layer the bottom of the baking dish with corn tortillas, then add a layer of the cream mixture, followed by the salsa with chicken and sliced poblano rajas, topped with Oaxaca cheese.

16

Repeat the layers two more times, finishing with tortillas and Oaxaca cheese on top.

17

Bake in the oven for 20 minutes, then broil for a few minutes until brown spots appear on top.

18

Let the dish rest for 10 to 15 minutes before serving.

Cooking Techniques

sautéinglayeringbaking

Equipment Needed

comalblendermedium saucepan10 by 13 baking dishpanspatula

Spice Level:

🌶️🌶️🌶️

Dietary

gluten-free

Allergens

dairy

Also Known As

Aztec PieMexican Lasagna
Local Name: Pastel Azteca

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