Lasagna Azteca - Pastel Azteca

I found a recipe for a concoction called Paztel Azteca.  I think it should be called Lasagna Azteca because in reality, it is the same principle as lasagna, but instead of pasta layers, you use corn tortillas.  I have made it before, it is very good, and it goes a long way.  In my next entry, I will show you how to make it with mole sauce and with tomatillo sauce.

Ingredients:

2 Chicken Breasts cooked and shredded or cubed (your preference)

1 Cup defrosted corn or 1 can of corn (I like frozen corn because it is tastier)

5 Poblano peppers

1 Onion sliced in rings

3 Tomatoes

2 Garlic cloves

2 Cups Mexican crema

2 Cups or more of shredded Monterrey cheese (can use your preference Chihuahua, Oaxaca, Manchego as long as it is a melting cheese)

1 TBSP Olive Oil

10 or so corn tortillas

 

1. Place the tomatoes and garlic in the blender with about ½ cup of water or chicken stock. 

2. Roast the Poblano peppers in the oven, over the comal, or directly over your gas stove. 
    Once they have charred, place them inside in a zip-lock bag so that they can sweat and
    are easier to peel.  After about 5 minutes, peel the Poblanos over running water removing
    the skin, veins and seeds.  Cut the Poblanos into strips and set aside.

3. Heat a pan with the tablespoon of olive oil.

 

4. Slice onions into rings and cook in the oil along with the Poblano strips. Cook until the
    onion is translucent.

5. Add the tomatoes and garlic from the blender, the shredded chicken and salt and
    pepper to taste. Let it simmer for 10 minutes so all the flavors combine.  If the
    consistency dries out, add more water.  The consistency should be that of a
    tomato sauce for a lasagna.

 

6. Fry the tortillas in oil. Remember that the oil has to be very hot so that the tortillas
    do not absorb all of it. The reason the tortilla is fried is so that it seals in and
    can withstand the sauce and cheese and not fall apart on you.  I recommend
    you lay out an open paper bag on your counter laid out with paper towels.
    Fry all the tortillas and place over the paper towels and cover with paper towels
    so that the excess oil is absorbed.

Assembly

In an ovenproof rectangular glass dish (Pyrex), place the following layers:

1. Tortillas
2. Tomato chicken and poblano mixture
3. Corn
4. Crema
5. Shredded cheese

Repeat layers until you reach the top of the pan ending with shredded cheese.  Cover with aluminum foil and place in the over at 375 F for 20 minutes. Then remove the foil and let the cheese brown for about 5 minutes.

Serve by cutting in squares just as you would a lasgna.  Accompany with some avocado slices and refried beans. Enjoy