Creamy Gratin Pastel Azteca
A traditional Mexican layered casserole made with corn tortillas, rustic red salsa, shredded chicken, and thick cream, topped with a generous amount of melted cheese for a professional yet home-style finish.
70 min
Medium
Mexicana
8 servings
The story behind
Pastel Azteca is the ultimate Mexican comfort food. Often called 'Mexican Lasagna,' this dish is a staple for family gatherings. The secret lies in the balance between the slightly fried tortillas, the tang of the red salsa, and the richness of the cream and cheese. This recipe captures that authentic flavor while maintaining a clean, professional presentation suitable for any occasion.
Instructions
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11. Rustic Red Salsa: Boil the tomatoes, onion, and garlic until tender. Blend them with the chipotle peppers (if using) and a pinch of salt. Simmer in a saucepan with a little oil for 15 minutes until the sauce thickens and the flavors deepen.
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22. Tortilla Prep: Lightly pass each tortilla through hot oil for a few seconds on each side. They should be soft, not crispy. Drain on paper towels.
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33. Assembly: In a large baking dish, spread a thin layer of salsa. Place a layer of tortillas on top, followed by a layer of shredded chicken, a drizzle of cream, and a handful of shredded cheese.
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44. Layering: Repeat the process until you fill the dish, ending with a generous layer of salsa, cream, and plenty of cheese to ensure a perfect gratin.
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55. Baking: Bake at 180°C (350°F) for 30 to 40 minutes until the cheese is bubbly and slightly golden on top.
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66. Serving: Let it rest for 10 minutes before slicing. Serve a generous portion and garnish with a few fresh herb leaves for a professional, clean look.
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