Serves 1
Directions
- 1Add water to a pot with bay leaves, salt, 1/4 onion, and 3-4 garlic cloves.
- 2Add the chicken when the water is boiling. Cook for 30-40 minutes or until it is cooked thoroughly.
- 3Remove the chicken and shred using your preferred method. Reserve 2 cups of broth.
- 4Roast the poblano peppers, jalapeños, and 1/4 of the onion using your preferred method.
- 5Place the poblanos in a bag or covered container for 10-15 minutes before peeling and deseeding them.
- 6Chop 4 of them into slices and save the other 4 for the sauce.
- 7Chop 1/2 of the onion into slices and drain the corn.
- 8Add the 4 poblanos, roasted onion, jalapeños, 3-4 garlic cloves, 1 cup crema Mexicana, cream cheese, cilantro, and 1.5 cups of chicken broth to the blender.
- 9Blend until smooth. Add seasonings of choice.
- 10To a pan, add oil. Add the sliced onions and cook for 3 minutes.
- 11Add the corn and poblano peppers. Cook for 3 minutes.
- 12Add the chicken and sauce. Mix well and simmer on low heat for 10-15 minutes.
- 13Pre heat your oven to 350° F.
- 14While the chicken mixture simmers, in a separate pan, add a light layer of oil.
- 15Add the tortillas and cook for 15 seconds on each side.
- 16Begin to assemble your pastel in a baking dish - a layer of tortillas, a layer of the chicken mixture, a layer of cheese, and repeat until you finish with a final layer of cheese.
- 17Place it in the oven for 15-20 minutes or until the cheese has completely melted.
- 18Optionally broil for 2-3 minutes or until the cheese is golden brown.
Ingredients
- 3 lbs chicken breast
- 2 bay leaves
- salt
- 1 large onion
- 8 garlic cloves
- 8 Chile poblanos
- jalapeños
- 1 handful cilantro
- 4 oz cream cheese
- 1 cup crema mexicana
- 1 can corn
- chicken bouillon
- black pepper
- 20 corn tortillas
- 1 lb melting cheese
- oil
Equipment
pottongsblenderknifecutting boardpanbaking dishoven
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