Pastel de Azteca

I think this is a vintage 70’s recipe — my mother’s Aunt Allie’s recipe. Think of it as a type of Mexican lasagne.  At the time, it was quite the treat, creamy, chickeny, sort of enchilada-like. I added some onion and garlic for flavor, and just because.  I think my mom is craving those recipes from yesteryear . . . so, I’m making this for you when I come to visit next, Mom.

Allie’s Recipe with some of Trisha’s modifications

2 dozen corn tortillas
1 chicken (but I’m going to try this with roast pork)
1/2 red Screen Shot 2014-01-05 at 9.14.48 AMonion, chopped
2 cloves of garlic, chopped
1 (28 oz)can Las Palmas red chile sauce
2 small cans (8 oz?) tomato sauce
8 Ortega green chiles, diced
Some white shoepeg corn if you’re feeling adventurous (my addition)
1 can condensed milk
1/4 pint sour cream
1/2 lb. Jack cheese, grated
slivered green onions

Cook the chicken anyway you like — my mom used to boil it, but I’m thinking roasted chicken might have more flavor. Cook and tear into small pieces.

Soften the tortillas by briefly sauteeing them in a small amount of canola oil in a small pan. Drain on paper towels.

Saute the onion and garlic until translucent in the remaining oil from the tortillas, then toss them with the chicken. Add salt and pepper to taste. I probably would add some ancho chili powder because I love it.

Mix the chile sauce,tomato sauce, chiles, milk, sour cream and cheese in a bowl.

In a baking dish wiped with some cooking oil (13 x 9 I think) begin layering ingredients.

tortillas to cover the bottom, a layer of the sauce mixture, tortillas again, sauce again until the ingredients are gone, ending with sauce. sprinkle with cheese, of course, and bake in a 350 oven for about 30 minutes, until the top is golden and bubbly. Cut into squares, sprinkle with slivered green onions and serve.

Leave A Comment