This Pastel Azteca or Mexican Lasagna is an absolute winner to feed the family. It is easy to make and it can feed an army. Ancho and guajillo chiles, poblano peppers, and corn tortillas, this dish is fun to make and a pleasure to enjoy.
Pastel Azteca Rojo
Sauce
-2 ancho chiles, stem and seeds removed
-1 guajillo chile, stem and seeds removed
-¼ white onion
-2 garlic cloves
-½ cup chicken stock
-salt and pepper to taste
1 Clean the ancho and guajillo chiles, place them in a bowl and cover with boiling water for at least 15 minutes.
2 Transfer the drained chiles to a blender and blend with the chicken stock, onion, garlic, salt and pepper. Blend until smooth.
Filling
-2 chicken breasts, cooked and shredded
-½ white onion, thinly sliced
-4 Poblano Peppers, stem and seeds removed, sliced
-1 serrano or jalapeno pepper, sliced *optional
-400g tomato sauce
-salt and pepper to taste
-chicken bouillon *optional
-2 tbsp butter
-1 tbsp olive oil
-sauce
1 Set a pan to medium-high heat and once hot, melt the butter and add the olive oil. Saute the onions for about 7 minutes. Add the serrano or jalapeno pepper if using, and cook for 3 more minutes.
2 Pour the sauce and add the shredded chicken and poblanos. Combine and bring to a simmer. Adjust seasoning to taste. Cover with a lid, bring the heat down and cook for 15 minutes.
Pastel Azteca Rojo
-15 to 20 corn tortillas
-250g mascarpone
-4 tbsp creme fraiche
-½ cup shredded cheese (mozzarella, cheddar or a mix of them)
-¼ white onion, finely diced
-1 tbsp oregano
-vegetable oil, the necessary
Set the oven to 180C
1 Add the mascarpone, creme fraiche, shredded cheese, diced onions and oregano to a bowl. Mix thoroughly and keep inside the fridge until needed.
2 Set a frying pan to medium-high heat. Add enough oil just to cover the bottom of the pan. Once hot, lightly fry the corn tortillas, one by one. This process should be quick, flipping the tortillas so they fry on both sides until they are soft and pliable again. Transfer them to a plate lined with kitchen paper towels to absorb excess oil.
3 Once all the corn tortillas have been lightly fried, slice them in half to arrange them easier.
4 Use a large baking tray (this recipe is perfect for a 20x30cm or you can make two smaller ones). Cover the bottom of the tray with the corn tortilla pieces without overlapping too much.
5 Add a generous amount of chicken on top of the corn tortillas. If using a large tray, you should have enough ingredients to repeat the process three times. Spread the chicken over the tortillas evenly.
6 Add one-third of the mascarpone mixture on top of the chicken and spread evenly.
7 Cover with a new layer of corn tortillas, follow with chicken and top with mascarpone. Repeat until you have no ingredients left finishing with chicken mixture and dollops of mascarpone on top.
8 Bake in the oven for 35 to 40 minutes until golden brown on top.
Notes
- Allow to cool down for at least 15 minutes before slicing. Just like a lasagna, the texture is much better once it has settled a bit.
- You can make two smaller portions and freeze whatever is not used. It reheats beautifully!
- If you don’t add any serrano or jalapeno, this dish is not spicy at all. The ancho and guajillo chiles will add that beautiful Mexican flavour but no heat.
