Pastel Azteca

Ingredients

• 1.3 kg Chicken Breast (skinless, boneless, large pieces)
• 1 piece Bay Leaf (dried)
• 2 pieces Garlic Clove (peeled)
• 1 piece Onion (medium, quartered for broth, rest for sauce)
• 1 tsp Dried Oregano (approx. three fingers of dried leaves)
• 1 tsp Coarse Salt (kosher or sea salt)
• 1 tsp Chicken Broth Powder (optional, can increase salt instead)
• 2.5 L Water (for boiling chicken and later for sauce)
• 750 g Tomatoes (ripe, will be boiled and peeled)
• 1 piece Serrano Chile (green, adds color, mild heat)
• 1 piece Guajillo Chile (large, for color, mild flavor)
• 5 pieces Poblano Chile (roasted, peeled, sliced into strips)
• 105 g Tomato Puree (Condimentado) (seasoned tomato puree, half a 210 g can)
• 6 leaves Epazote Leaves (fresh, some reserved for sauce)
• 210 g Corn Kernels (canned, drained; can use frozen or fresh)
• to taste tsp Black Pepper (freshly ground)
• 1.5 cup Heavy Cream (full‑fat, chilled)
• 350 g Chihuahua Cheese (shredded; can substitute Oaxaca, Manchego, or mozzarella)
• 18 pieces Corn Tortillas (day‑old, 6‑inch diameter; some may be halved for edges)
• 3 tbsp Vegetable Oil (for frying tortillas and sautéing)

Instructions

1. Boil Chicken with Aromatics

   Wash the chicken breasts, place them in a large pot with 2.5 L water. Add 1 bay leaf, 2 peeled garlic cloves, the quartered onion, 1 tsp dried oregano, 1 tsp coarse salt and 1 tsp chicken broth powder. Bring to a boil over high heat, skim off the foam, then reduce to a steady simmer and cook until the chicken is very tender and easily shreds (about 1 hour). Remove from heat, let cool slightly and shred the meat.

   Time: PT1H

   Temperature: high heat

2. Roast Poblanos and Boil Tomatoes & Chiles

   In a separate pot add the 750 g tomatoes, the serrano chile, the guajillo chile and the 5 poblanos. Cover with water and bring to a boil over high heat; cook until the tomatoes are soft (about 20 minutes). Meanwhile, heat a comal and roast the poblanos, turning until the skin is charred all over (about 20 minutes). Transfer the roasted poblanos to a plastic bag with a little water, let steam for a few minutes, then peel and slice into strips.

   Time: PT40M

   Temperature: high heat

3. Blend Tomato‑Pepper Sauce

   In a blender combine the boiled tomatoes, serrano, guajillo, peeled poblanos, a piece of onion, a garlic clove, the 6 epazote leaves, 1 tsp salt, 1 tsp chicken broth powder and 105 g tomato puree. Add about 1 cup water to help blending and process until smooth. Set the sauce aside.

   Time: PT10M

4. Sauté Onion and Garlic

   Heat 3 tbsp vegetable oil in a skillet over medium‑high heat. Add the remaining finely chopped onion and garlic and sauté until the onion becomes translucent and lightly golden (about 2 minutes). Add the shredded chicken, season with freshly ground black pepper and ½ tsp chicken broth powder, and stir‑fry for 5 minutes.

   Time: PT7M

   Temperature: medium‑high

5. Add Corn and Sauce

   Stir in the drained corn kernels and cook for 3 minutes. Pour the blended sauce into the skillet, bring to a gentle boil, then reduce to a simmer and cook for 10 minutes, adjusting salt to taste.

   Time: PT13M

   Temperature: medium‑high

6. Mix Cream and Cheese

   In a mixing bowl combine 1.5 cups heavy cream, ¼ tsp chicken broth powder, a pinch of black pepper and half of the shredded Chihuahua cheese. Whisk until smooth.

   Time: PT5M

7. Lightly Fry Tortillas

   Heat a shallow layer of oil in a pan over medium heat. Quickly fry each corn tortilla for 2‑3 seconds per side, just until pliable. Drain on paper towels and set aside.

   Time: PT5M

   Temperature: medium

8. Assemble the Casserole

   Preheat the oven to 180°C. In a 23 × 33 cm baking dish, place a layer of whole (or halved) tortillas covering the bottom and sides. Spoon a layer of the chicken‑corn sauce over the tortillas, then drizzle some of the cream‑cheese mixture and sprinkle a portion of the remaining cheese. Repeat the layers (tortilla, sauce, cream‑cheese, cheese) until all components are used, finishing with a generous cheese topping.

   Time: PT15M

   Temperature: 180°C

9. Bake the Pastel Azteca

   Place the assembled dish in the center of the preheated oven and bake for 30 minutes, or until the top is golden and the sauce is bubbling. If the cheese browns too quickly, cover loosely with foil.

   Time: PT30M

   Temperature: 180°C

10. Rest and Serve

    Remove the casserole from the oven, let it rest for 5 minutes, then cut into 10 portions. Serve each slice with a drizzle of the reserved extra sauce and, if desired, a side of red or white rice and fresh salad.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

32 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Dried Oregano: Mexican oregano
• Instead of Chicken Broth Powder: bouillon cube
• Instead of Tomatoes: canned diced tomatoes
• Instead of Serrano Chile: jalapeño
• Instead of Guajillo Chile: ancho chile
• Instead of Poblano Chile: pasilla chile
• Instead of Tomato Puree (Condimentado): plain tomato puree
• Instead of Epazote Leaves: cilantro (different flavor)
• Instead of Corn Kernels: fresh corn kernels
• Instead of Heavy Cream: half‑and‑half
• Instead of Chihuahua Cheese: Oaxaca cheese, Manchego, Mozzarella
• Instead of Corn Tortillas: flour tortillas (will change texture)
• Instead of Vegetable Oil: canola oil, sunflower oil

Equipment Needed

• Large Pot
• Fine Mesh Sieve (optional)
• Blender
• Skillet
• Baking Dish
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Tongs (optional)
• Mixing Bowl
• Comal or Griddle (optional)

Critical Steps — Do Not Skip

• Boiling chicken until tender and shreddable
• Roasting and peeling poblanos for smoky flavor
• Blending the tomato‑pepper sauce to a smooth consistency
• Lightly frying tortillas so they stay soft for layering
• Baking until the top is golden and the sauce is bubbling

Chef Tips from the Video

• Use day‑old tortillas; they absorb moisture better and won’t tear.
• Roast the poblanos over an open flame for extra smoky flavor.
• For extra richness, substitute half of the heavy cream with Mexican crema.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3‑4 days.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the chicken and shred it a day ahead; keep it refrigerated.
• Prepare the tomato‑pepper sauce and store it in the fridge; it improves in flavor.
• Assemble the casserole up to the baking step, cover, and refrigerate; bake just before serving.

Frequently Asked Questions