PASTEL AZTECA

Serves 1
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Directions

  1. 1Add water to a pot with bay leaves, salt, 1/4 onion, and 3-4 garlic cloves.
  2. 2Add water to a pot with bay leaves, salt, 1/4 onion, and 3-4 garlic cloves.
  3. 3Add water to a pot with bay leaves, salt, 1/4 onion, and 3-4 garlic cloves.
  4. 4Add the chicken when the water is boiling. Cook for 30-40 minutes or until it is cooked thoroughly.
  5. 5Add the chicken when the water is boiling. Cook for 30-40 minutes or until it is cooked thoroughly.
  6. 6Add the chicken when the water is boiling. Cook for 30-40 minutes or until it is cooked thoroughly.
  7. 7Remove the chicken and shred using your preferred method. Reserve 2 cups of broth.
  8. 8Remove the chicken and shred using your preferred method. Reserve 2 cups of broth.
  9. 9Remove the chicken and shred using your preferred method. Reserve 2 cups of broth.
  10. 10Roast the poblano peppers, jalapeños, and 1/4 of the onion using your preferred method.
  11. 11Roast the poblano peppers, jalapeños, and 1/4 of the onion using your preferred method.
  12. 12Roast the poblano peppers, jalapeños, and 1/4 of the onion using your preferred method.
  13. 13Place the poblanos in a bag or covered container for 10-15 minutes before peeling and deseeding them.
  14. 14Place the poblanos in a bag or covered container for 10-15 minutes before peeling and deseeding them.
  15. 15Place the poblanos in a bag or covered container for 10-15 minutes before peeling and deseeding them.
  16. 16Chop 4 of them into slices and save the other 4 for the sauce.
  17. 17Chop 4 of them into slices and save the other 4 for the sauce.
  18. 18Chop 4 of them into slices and save the other 4 for the sauce.
  19. 19Chop 1/2 of the onion into slices and drain the corn.
  20. 20Chop 1/2 of the onion into slices and drain the corn.
  21. 21Chop 1/2 of the onion into slices and drain the corn.
  22. 22Add 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.
  23. 23Add 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.
  24. 24Add 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.
  25. 25Blend until smooth. Add seasonings of choice.
  26. 26Blend until smooth. Add seasonings of choice.
  27. 27Blend until smooth. Add seasonings of choice.
  28. 28To a pan, add oil. Add the sliced onions and cook for 3 minutes.
  29. 29To a pan, add oil. Add the sliced onions and cook for 3 minutes.
  30. 30To a pan, add oil. Add the sliced onions and cook for 3 minutes.
  31. 31Add the corn and poblano peppers. Cook for 3 minutes.
  32. 32Add the corn and poblano peppers. Cook for 3 minutes.
  33. 33Add the corn and poblano peppers. Cook for 3 minutes.
  34. 34Add the chicken and sauce. Mix well and simmer on low heat for 10-15 minutes.
  35. 35Add the chicken and sauce. Mix well and simmer on low heat for 10-15 minutes.
  36. 36Add the chicken and sauce. Mix well and simmer on low heat for 10-15 minutes.
  37. 37Pre heat your oven to 350° F.
  38. 38Pre heat your oven to 350° F.
  39. 39Pre heat your oven to 350° F.
  40. 40While the chicken mixture simmers, in a separate pan, add a light layer of oil.
  41. 41While the chicken mixture simmers, in a separate pan, add a light layer of oil.
  42. 42While the chicken mixture simmers, in a separate pan, add a light layer of oil.
  43. 43Add the tortillas and cook for 15 seconds on each side.
  44. 44Add the tortillas and cook for 15 seconds on each side.
  45. 45Add the tortillas and cook for 15 seconds on each side.
  46. 46Begin 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.
  47. 47Begin 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.
  48. 48Begin 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.
  49. 49Place it in the oven for 15-20 minutes or until the cheese has completely melted.
  50. 50Place it in the oven for 15-20 minutes or until the cheese has completely melted.
  51. 51Place it in the oven for 15-20 minutes or until the cheese has completely melted.
  52. 52Optionally broil for 2-3 minutes or until the cheese is golden brown.
  53. 53Optionally broil for 2-3 minutes or until the cheese is golden brown.
  54. 54Optionally broil for 2-3 minutes or until the cheese is golden brown.

Ingredients

  • 3 lbs chicken breast
  • 3 lbs chicken breast
  • 3 lbs chicken breast
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • salt
  • salt
  • salt
  • 1 large onion
  • 1 large onion
  • 1 large onion
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 Chile poblanos
  • 8 Chile poblanos
  • 8 Chile poblanos
  • jalapeños
  • jalapeños
  • jalapeños
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 1 cup crema mexicana
  • 1 cup crema mexicana
  • 1 cup crema mexicana
  • 1 can corn
  • 1 can corn
  • 1 can corn
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • black pepper
  • black pepper
  • black pepper
  • 20 corn tortillas
  • 20 corn tortillas
  • 20 corn tortillas
  • 1 lb melting cheese
  • 1 lb melting cheese
  • 1 lb melting cheese
  • oil
  • oil
  • oil

Equipment

pottongsblenderknifecutting boardpanbaking dishoven