Directions
- 1Blend six garlic cloves and one cup of water.
- 2Set a pot to medium-high heat with about seven cups of boiling water.
- 3Add the garlic and water mixture to the boiling water.
- 4Add half a white onion, salt, and three pounds of chicken thighs (or breast) to the pot.
- 5Cook the chicken for about 45 minutes.
- 6Peel and remove seeds from four roasted poblano peppers.
- 7Cut two of the poblano peppers into smaller pieces, and set aside the other two for blending.
- 8Remove the chicken from heat and shred it once it cools down.
- 9In a separate pot, boil six tomatillos and one serrano pepper in water until they change color (about 4 minutes).
- 10Add the boiled tomatillos and serrano pepper to a blender with one cup of water.
- 11Add 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.
- 12Blend the ingredients until smooth and set the salsa aside.
- 13Set a pan to medium heat and add some oil.
- 14Once the oil is hot, add half a white onion and three minced garlic cloves, and sauté for about a minute.
- 15Add one can of corn and the two diced poblano peppers to the pan.
- 16Add the shredded chicken to the pan and season with salt and pepper.
- 17Mix until well combined.
- 18Add the prepared salsa to the pan, reserving about one and a half cups for the end.
- 19Mix the salsa in and check for salt.
- 20Lower the heat, let it simmer for about five minutes, and then set aside.
- 21Fry about 20 tortillas for about 10 seconds on each side.
- 22Start assembling the Pastel Azteca in a 9x13 baking dish.
- 23Add a layer of tortillas, then a layer of the filling, spread evenly.
- 24Add a layer of Monterey Jack cheese (or cheese of your choice).
- 25Repeat the layers of tortillas, filling, and cheese until you run out of filling.
- 26For the last layer, add tortillas, some of the reserved salsa, and finally more cheese.
- 27Bake in the oven at 350 degrees Fahrenheit for about 20 minutes.
- 28Optionally, broil for two to three minutes to get a crispy layer on top.
- 29Cut and serve the Pastel Azteca.
Ingredients
- 6 garlic cloves
- 1 cup water
- 7 cups boiling water
- 0.5 white onion
- to taste salt
- 3 lbs chicken thighs
- 4 roasted poblano peppers
- 6 tomatillos
- 1 serrano pepper
- 1 cup water
- 8 oz room temperature cream cheese
- 0.25 white onion
- 2 garlic cloves
- 1 small bunch cilantro
- 1 can media crema
- 2.5 tsp chicken bouillon
- 0.125 tsp black pepper
- oil
- 0.5 white onion
- 3 minced garlic cloves
- 1 can corn
- 20 tortillas
- Monterrey Jack cheese
- to taste salt
- 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.
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