Pastel Azteca
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Pastel Azteca: A Comforting Mexican Classic Reimagined
There’s something magical about a bubbling, cheesy casserole that brings people together, and Pastel Azteca is exactly that. This traditional Mexican dish, often described as Mexico’s version of lasagna, is layered with tender tortillas, savory chicken, roasted poblanos, sweet corn, and the unmistakable richness of Real California Milk dairy products. From the crema mexicana to the melty Monterey Jack cheese and golden butter, every bite of this dish tells a story of home, heritage, and heart. Whether you’re preparing it for a family dinner, a weekend gathering, or a festive holiday meal, this recipe is sure to become a staple in your kitchen.
Related Recipe: Stacked Potato and Chorizo Enchiladas
Brief History of Pastel Azteca
- Pastel Azteca, which roughly translates to “Aztec Cake,” is a dish rooted in central and southern Mexican cooking. While its exact origins are difficult to pinpoint, it’s often attributed to the fusion of Indigenous and Spanish culinary traditions, combining native ingredients like corn tortillas, chiles, and tomatillos with European techniques such as layering and baking. It’s sometimes called the “Mexican lasagna” because of its structure, but make no mistake: this dish is uniquely Mexican in flavor, character, and soul.
- Historically, Pastel Azteca was a clever way to use up leftover tortillas and roasted meats. Today, it’s a beloved comfort food found in households, fondas, and even upscale restaurants across Mexico. The name pays homage to the rich cultural heritage of Mesoamerican civilizations and the enduring significance of corn in the Mexican diet.
Name Variations
Depending on the region or family tradition, Pastel Azteca may go by different names or take on slight variations. In some areas, it’s simply referred to as Tortilla Casserole. Others may call it Enchilada Casserole if it incorporates red sauce or resembles stacked enchiladas. Regardless of the name, the essence remains the same: a layered, baked dish that brings comfort and joy to the table.
Taste and Texture
The flavor profile of Pastel Azteca is comforting and bold. The roasted serrano and tomatillo salsa verde adds a mild heat and bright tanginess, perfectly balanced by the richness of Real California Crema Mexicana. Layers of shredded chicken add savoriness, while sweet corn kernels bring bursts of sweetness. Roasted poblano peppers contribute a subtle smokiness, complementing the earthy corn tortillas that soften just enough in the sauce while still holding their shape. The crown jewel is the generous topping of Real California Monterey Jack cheese, which melts into a gooey, golden blanket. Altogether, each forkful is creamy, tender, lightly spicy, and deeply satisfying.
Storage Suggestions
Pastel Azteca stores beautifully and can even be made ahead. Here’s how to keep it tasting fresh:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions.
- Freezer: Assemble the dish but do not bake. Cover tightly with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
- Meal Prep Tip: You can make the sauce up to 3 days ahead and keep it refrigerated, saving you time on the day of assembly.
Ingredient Variations
One of the beautiful things about Pastel Azteca is how adaptable it is. While this version highlights the brightness of green salsa and the richness of Real California Milk products, you can easily tweak it based on what you have on hand or your family’s taste preferences:
- Protein: Swap the chicken for ground beef, shredded turkey, or even mushrooms for a vegetarian twist.
- Cheese: Real California Oaxaca or Queso Fresco can be used instead of Monterey Jack for a different texture or flavor.
- Sauce: Use a red enchilada sauce or mole for a deeper, spicier flavor.
- Tortillas: For a gluten-free version, ensure your corn tortillas are 100% corn-based with no added wheat.
- Don’t skip the dairy: Real California Crema Mexicana, Butter, and Cheese are what take this from good to great, adding creaminess, depth, and that golden finish everyone loves.
FAQs
Absolutely! If you prefer a milder heat, reduce the number of serrano chiles or substitute with jalapeños. You can also remove the seeds and veins before boiling, which reduces the spiciness significantly.
Yes. Swap the chicken for sautéed mushrooms, spinach, zucchini, or a medley of vegetables. Be sure to use vegetable bouillon instead of chicken bouillon for the sauce.
You can roast poblano peppers directly over a gas flame, under the broiler, or on a hot skillet until charred on all sides. Then place them in a sealed plastic bag or bowl covered with plastic wrap for 10 minutes to steam, which makes the skin easy to peel off.
Look for the Real California Milk seal when shopping for dairy products. It ensures the cheese, crema, and butter you’re buying are made with sustainably sourced milk from California dairy families. You can also visit RealCaliforniaMilk.comto find local retailers.
Whether you’re reliving childhood memories or discovering Pastel Azteca for the first time, this dish is a tribute to tradition. And Real California Milk makes it taste even better. Creamy, cheesy, layered with love, it’s the kind of meal that brings everyone to the table and keeps them coming back for seconds.
Save this one for your next Sunday meal or potluck. iIt’s sure to become a new favorite.
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Pastel Azteca
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: serves 8
Description
This Pastel Azteca is a comforting dish packed with shredded chicken, roasted poblanos, sweet corn, and crispy tortillas, all smothered in a creamy, zesty salsa verde and finished with a blanket of melty Monterey Jack Cheese.
Ingredients
- 8 serrano chiles
- ¼ piece white onion
- 3 garlic cloves
- 8 tomatillos
- 1/3 cup fresh cilantro
- 2 tablespoons Real California Butter
- 1 teaspoon olive oil
- 1 cup Real California Crema Mexicana
- 2 teaspoons chicken bouillon
- ½ cup vegetable oil
- 8 corn tortillas
- 3 cups cooked chicken, shredded and seasoned
- 4 poblano peppers, peeled, deseeded and sliced in strips
- 1 cup corn kernels (frozen or canned)
- 4 cups Real California Monterey Jack Cheese
Instructions
- Combine serrano chiles, onion, garlic and tomatillos in a large saucepan with enough water to cover over medium heat. Bring to a boil and remove the tomatillos after 6 minutes. Let the chiles, onion and garlic continue boiling for 3 minutes more. Remove from water and let cool with the tomatillos. Transfer to a blender, add cilantro and ½ cup of water the tomatillos boiled in. Blend until smooth.
- Melt butter in a large sauté pan over medium heat. Add olive oil and blended sauce. Cook for 3 minutes, add crema and stir until mixed well. Stir in chicken bouillon, reduce heat and let simmer for 15 minutes.
- Heat vegetable oil in a large frying pan over medium heat. Fry each tortilla for 10 seconds on each side then transfer to a paper towel lined plate to absorb excess oil.
- Preheat oven to 350° F.
- Spoon 1/3 cup sauce into a 9×13 oven-safe dish. Spread sauce evenly. Add a layer of fried tortillas over sauce to cover the bottom of the dish (cut tortillas in half if needed). Cover with more sauce then add a layer of half of the chicken, half of the poblano strips, half of the corn and half of the cheese. Add another layer of tortillas and repeat the layers with remaining ingredients finishing with a layer of cheese.
- Bake for 30 minutes or until cheese has melted. Slice and serve.
