4Set a pot to medium-high heat with about seven cups of boiling water.
5Set a pot to medium-high heat with about seven cups of boiling water.
6Set a pot to medium-high heat with about seven cups of boiling water.
7Add the garlic and water mixture to the boiling water.
8Add the garlic and water mixture to the boiling water.
9Add the garlic and water mixture to the boiling water.
10Add half a white onion, salt, and three pounds of chicken thighs (or breast) to the pot.
11Add half a white onion, salt, and three pounds of chicken thighs (or breast) to the pot.
12Add half a white onion, salt, and three pounds of chicken thighs (or breast) to the pot.
13Cook the chicken for about 45 minutes.
14Cook the chicken for about 45 minutes.
15Cook the chicken for about 45 minutes.
16Peel and remove seeds from four roasted poblano peppers.
17Peel and remove seeds from four roasted poblano peppers.
18Peel and remove seeds from four roasted poblano peppers.
19Cut two of the poblano peppers into smaller pieces, and set aside the other two for blending.
20Cut two of the poblano peppers into smaller pieces, and set aside the other two for blending.
21Cut two of the poblano peppers into smaller pieces, and set aside the other two for blending.
22Remove the chicken from heat and shred it once it cools down.
23Remove the chicken from heat and shred it once it cools down.
24Remove the chicken from heat and shred it once it cools down.
25In a separate pot, boil six tomatillos and one serrano pepper in water until they change color (about 4 minutes).
26In a separate pot, boil six tomatillos and one serrano pepper in water until they change color (about 4 minutes).
27In a separate pot, boil six tomatillos and one serrano pepper in water until they change color (about 4 minutes).
28Add the boiled tomatillos and serrano pepper to a blender with one cup of water.
29Add the boiled tomatillos and serrano pepper to a blender with one cup of water.
30Add the boiled tomatillos and serrano pepper to a blender with one cup of water.
31Add eight ounces of room temperature cream cheese, the two reserved roasted poblanos, a quarter of a white onion, two garlic cloves, a small bunch of cilantro, one can of media crema, two and a half teaspoons of chicken bouillon, and one-eighth teaspoon of black pepper to the blender.
32Add eight ounces of room temperature cream cheese, the two reserved roasted poblanos, a quarter of a white onion, two garlic cloves, a small bunch of cilantro, one can of media crema, two and a half teaspoons of chicken bouillon, and one-eighth teaspoon of black pepper to the blender.
33Add eight ounces of room temperature cream cheese, the two reserved roasted poblanos, a quarter of a white onion, two garlic cloves, a small bunch of cilantro, one can of media crema, two and a half teaspoons of chicken bouillon, and one-eighth teaspoon of black pepper to the blender.
34Blend the ingredients until smooth and set the salsa aside.
35Blend the ingredients until smooth and set the salsa aside.
36Blend the ingredients until smooth and set the salsa aside.
37Set a pan to medium heat and add some oil.
38Set a pan to medium heat and add some oil.
39Set a pan to medium heat and add some oil.
40Once the oil is hot, add half a white onion and three minced garlic cloves, and sauté for about a minute.
41Once the oil is hot, add half a white onion and three minced garlic cloves, and sauté for about a minute.
42Once the oil is hot, add half a white onion and three minced garlic cloves, and sauté for about a minute.
43Add one can of corn and the two diced poblano peppers to the pan.
44Add one can of corn and the two diced poblano peppers to the pan.
45Add one can of corn and the two diced poblano peppers to the pan.
46Add the shredded chicken to the pan and season with salt and pepper.
47Add the shredded chicken to the pan and season with salt and pepper.
48Add the shredded chicken to the pan and season with salt and pepper.
49Mix until well combined.
50Mix until well combined.
51Mix until well combined.
52Add the prepared salsa to the pan, reserving about one and a half cups for the end.
53Add the prepared salsa to the pan, reserving about one and a half cups for the end.
54Add the prepared salsa to the pan, reserving about one and a half cups for the end.
55Mix the salsa in and check for salt.
56Mix the salsa in and check for salt.
57Mix the salsa in and check for salt.
58Lower the heat, let it simmer for about five minutes, and then set aside.
59Lower the heat, let it simmer for about five minutes, and then set aside.
60Lower the heat, let it simmer for about five minutes, and then set aside.
61Fry about 20 tortillas for about 10 seconds on each side.
62Fry about 20 tortillas for about 10 seconds on each side.
63Fry about 20 tortillas for about 10 seconds on each side.
64Start assembling the Pastel Azteca in a 9x13 baking dish.
65Start assembling the Pastel Azteca in a 9x13 baking dish.
66Start assembling the Pastel Azteca in a 9x13 baking dish.
67Add a layer of tortillas, then a layer of the filling, spread evenly.
68Add a layer of tortillas, then a layer of the filling, spread evenly.
69Add a layer of tortillas, then a layer of the filling, spread evenly.
70Add a layer of Monterey Jack cheese (or cheese of your choice).
71Add a layer of Monterey Jack cheese (or cheese of your choice).
72Add a layer of Monterey Jack cheese (or cheese of your choice).
73Repeat the layers of tortillas, filling, and cheese until you run out of filling.
74Repeat the layers of tortillas, filling, and cheese until you run out of filling.
75Repeat the layers of tortillas, filling, and cheese until you run out of filling.
76For the last layer, add tortillas, some of the reserved salsa, and finally more cheese.
77For the last layer, add tortillas, some of the reserved salsa, and finally more cheese.
78For the last layer, add tortillas, some of the reserved salsa, and finally more cheese.
79Bake in the oven at 350 degrees Fahrenheit for about 20 minutes.
80Bake in the oven at 350 degrees Fahrenheit for about 20 minutes.
81Bake in the oven at 350 degrees Fahrenheit for about 20 minutes.
82Optionally, broil for two to three minutes to get a crispy layer on top.
83Optionally, broil for two to three minutes to get a crispy layer on top.
84Optionally, broil for two to three minutes to get a crispy layer on top.
85Cut and serve the Pastel Azteca.
86Cut and serve the Pastel Azteca.
87Cut and serve the Pastel Azteca.
Ingredients
6 garlic cloves
6 garlic cloves
6 garlic cloves
1 cup water
1 cup water
1 cup water
7 cups boiling water
7 cups boiling water
7 cups boiling water
0.5 white onion
0.5 white onion
0.5 white onion
to taste salt
to taste salt
to taste salt
3 lbs chicken thighs
3 lbs chicken thighs
3 lbs chicken thighs
4 roasted poblano peppers
4 roasted poblano peppers
4 roasted poblano peppers
6 tomatillos
6 tomatillos
6 tomatillos
1 serrano pepper
1 serrano pepper
1 serrano pepper
1 cup water
1 cup water
1 cup water
8 oz room temperature cream cheese
8 oz room temperature cream cheese
8 oz room temperature cream cheese
0.25 white onion
0.25 white onion
0.25 white onion
2 garlic cloves
2 garlic cloves
2 garlic cloves
1 small bunch cilantro
1 small bunch cilantro
1 small bunch cilantro
1 can media crema
1 can media crema
1 can media crema
2.5 tsp chicken bouillon
2.5 tsp chicken bouillon
2.5 tsp chicken bouillon
0.125 tsp black pepper
0.125 tsp black pepper
0.125 tsp black pepper
oil
oil
oil
0.5 white onion
0.5 white onion
0.5 white onion
3 minced garlic cloves
3 minced garlic cloves
3 minced garlic cloves
1 can corn
1 can corn
1 can corn
20 tortillas
20 tortillas
20 tortillas
Monterrey Jack cheese
Monterrey Jack cheese
Monterrey Jack cheese
to taste salt
to taste salt
to taste salt
to taste pepper
to taste pepper
to taste pepper
Equipment
potblenderpan9x13 baking dishoven
Tips
You can skip blending garlic and water with chicken if you don't mind a strong chicken flavor.
Reserve about 1.5 cups of salsa for the last layer.
Broiling for 2-3 minutes at the end is optional but creates a nice crispy layer on top.