By Pastel Azteca is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pastel Azteca captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pastel Azteca becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salsa Verde:
1 tablespoon olive oil
1 pound tomatillos, husked, rinsed, and halved
½ yellow onion, roughly chopped
2 jalapeños, stemmed, halved, and seeded
4 cloves garlic
1 cup vegetable broth
2 tablespoons lime juice (about 1 lime)
1 teaspoon kosher salt
For the Pastel Azteca:
⅓ cup + 1 tablespoon olive oil, divided
1 (15-ounce) can yellow corn, drained
½ yellow onion, diced
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
3 cups shredded chicken (cooked)
6 poblano peppers
⅓ cup vegetable oil, for frying
21 corn tortillas
2 ½ cups shredded quesadilla cheese (Chihuahua or Oaxaca are great options)
2 ½ cups shredded Monterey Jack cheese
¾ cup Mexican crema, divided
PREPARATION STEPS
Make the Salsa Verde:
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the tomatillos, onion, jalapeños, and garlic. Sauté until the tomatillos are soft, about 5-7 minutes.
Add the vegetable broth, lime juice, and salt. Bring to a simmer and cook for another 5 minutes. Remove from heat and let cool slightly, then blend until smooth.
Prepare the Filling:
In a skillet, heat ⅓ cup of olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the drained corn, salt, garlic powder, onion powder, cumin, and black pepper. Cook for another 2-3 minutes, then remove from heat.
In a large bowl, combine the cooked chicken with the corn mixture.
Prepare the Poblano Peppers:
Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skins, remove the seeds, and slice them open.
Fry the Tortillas:
In a skillet, heat the vegetable oil over medium heat. Fry the corn tortillas one at a time until soft and pliable, about 30 seconds per side. Drain on paper towels.
Assemble the Pastel Azteca:
Preheat your oven to 375°F (190°C).
In a baking dish, spread a layer of salsa verde on the bottom. Layer 7 tortillas over the salsa, followed by half of the chicken and corn mixture, half of the poblano peppers, and a sprinkle of both cheeses. Drizzle with some Mexican crema.
Repeat the layers: salsa, tortillas, remaining chicken and corn mixture, remaining poblano peppers, and more cheese. Top with the final layer of tortillas, remaining salsa verde, and the rest of the cheese.
Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Serve:
Let it cool for a few minutes before slicing. Drizzle with remaining Mexican crema and enjoy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
