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Pastel Azteca

Aztec Pie

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This dish is Mexico’s version of lasagna, known as ‘Pastel Azteca’ or Aztec Pie. Instead of pasta sheets, you use tortillas to separate each layer. It is a meal that is eaten as prepared. 
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Servings4 people

Equipment

  • Baking tray
  • Medium saucepan
  • Blender

Ingredients

  • 16 corn tortillas from La Tortilleria
  • 2 chicken breast
  • 1.5 onions thinly sliced
  • 1 garlic clove
  • 1 corn substitude with sweet corn
  • 2 poblano chillies substitute with green capsicum
  • 300 gr mozarrella
  • 100 mls thickend cream
  • salt and pepper to taste

Red Salsa 'Caldillo'

  • 4 tomatoes
  • 1/2 onion
  • 1 garlic clove
  • 1 red chilli or 1 tbsp of chipotle in adobo

Instructions

  • Place the chicken, ½ onion and one garlic clove in a saucepan. Cover with water and add salt and pepper to taste.  Let it boil at high temperature and then reduce the heat to low, cover the pot with a lid and cook until chicken is tender.  Shred the chicken.
  • Broil the poblano chillies in a dry frying pan or BBQ until charred. Let them sweat in a plastic bag to loosen the skins, then remove the skin, veins and seeds.  Cut in small strips.
  • Slice the remaining onion. In a saucepan, heat up a tablespoon of vegetable oil and add the onion slices, corn, and chilli strips.  Cook onion until translucent.
  • Prepare the salsa as per intructions below
  • Preheat the oven to 170°C
  • Heat up ¼ cup of vegetable oil in a frypan at medium to high temperature. When it is hot, place the tortillas in the oil and fry for a few seconds on each side – make sure they don’t crisp. Remove the excess oil by placing tortillas on paper towels.
  • In a baking tray, place a layer of tortillas, a layer of chillie/corn mix, boiled chicken, cream, and cheese.  Cover with salsa. Build as many layers until ingredients are finished.  Make sure you finish with a layer of sauce then cheese on top.
  • Bake for 20 minutes. When you remove it from the oven, let it sit for 5 minutes prior to serving.
For the 'caldillo' salsa
  • Blend the tomatoes, onion, red chilli, and garlic clove with half a cup of chicken stock.  Add to the saucepan and cook at low temperature for about 10 minutes.

Notes

For a vegetarian version, replace the chicken with diced fried potatoes or fake chicken strips.