Yields 1 casserole / Serves 6–8
Pastel Azteca, which translates to “Aztec cake,” is composed of alternating layers of corn tortillas, tomato sauce, shredded chicken, chiles, cheese, and crema Mexicana placed in a casserole dish and baked.
INGREDIENTS
For the sauce:
2 pounds (907 grams) Roma tomatoes
½ medium white onion, peeled and roughly chopped
2 cloves garlic, peeled
2 tablespoons (30 ml) vegetable oil
Kosher salt to taste
For the layers:
3 skinless, boneless chicken breast halves (each 8 ounces, 227 grams), poached and shredded (see page 70)
6 poblano chiles, fire roasted, peeled, destemmed, deseeded, deveined, and cut into strips (see page 57), divided ( reserved for garnish)
1½ cups (355 ml) crema Mexicana
1½ firmly packed cups (180 grams) queso asadero, grated (or substitute Monterey Jack)
For the assembly:
12 corn tortillas
Vegetable oil as needed for softening tortillas
1 tablespoon butter or vegetable oil for greasing casserole
For the garnish:
Reserved poblano strips (rajas)
Chopped tomato
DIRECTIONS
Start with the sauce:
Place whole tomatoes in a saucepan, add ¾ cup (178 ml) water, cover with a lid, and cook over medium-low heat until the tomatoes barely burst open. Set aside to cool slightly.
Transfer the tomatoes to a blender along with the onion and garlic. Blend until very smooth, adding the tomato cooking liquid as needed to achieve a thick sauce consistency.
Heat 2 tablespoons (30 ml) oil in a saucepan, add the tomato purée, and cook until it slightly darkens, 10–15 minutes. Season with salt to taste, cover, and set aside.
Assemble the pastel:
Preheat the oven to 350°F (177°C).
Mix the shredded chicken with two-thirds of the poblano strips (reserve one-third for the garnish).
Pour oil to a depth of ½ inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300°F (150°C).
Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.
Butter or oil a shallow ovenproof casserole that will accommodate 4 tortillas in a single slightly overlapping layer (about 8 ½ inches x 12 inches, 22 cm x 29 cm). The casserole should be suitable for serving.
Spread a few tablespoons tomato sauce on the bottom of the casserole.
Place 4 softened tortillas in a single layer on top of the tomato sauce, followed by half of the poblano/chicken mixture, a third of the remaining tomato sauce, ½ cup (118 ml) crema Mexicana, and ½ cup (60 grams) queso asadero.
Layer with 4 more tortillas, the remaining chicken/poblano mixture, a third of the tomato sauce, ½ cup (118 ml) crema Mexicana, and ½ cup (60 grams) queso asadero.
Top with the last 4 tortillas and the remaining tomato sauce, crema Mexicana, and queso asadero.
Decorate the top with the reserved poblano strips.
Bake in preheated oven until the cheese is melted and the pastel is heated through, 15–20 minutes.
Remove from the oven and garnish with the chopped tomato. Loosely cover with aluminum foil and let rest for a few minutes before serving.