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Pastel Azteca ❤️ (ish) A Mexican tortilla cake, it was one of my favorite dishes growing up and was made at home at least weekly. PS I say ish because I used ingredients not commonly used like provolone or sour cream and nowadays I have to disclaim 😅. I also did not fry the tortillas individually but baked them.
If you loved this recipe, check out my Beef Tortilla Soup!
Why You’ll Love Pastel Azteca Recipe
This recipe is truly SO good! It’s such a cozy meal and perfect for a family dinner. It’s rich, flavorful, creamy and of course delicious.
How To Prepare Pastel Azteca Recipe
🧅 Add some oil to a pan and preheat 1-2 minutes. Sauté the onion, garlic and pasilla chile for 3-4 minutes on medium.
🍅 Add in tomatoes, paprika, oregano, salt and pepper. Simmer for 25 minutes.
🧈 Blend half of the sauce and add it back in the pan. Turn heat off and add the butter.
🥑 Arrange tortillas on a baking tray, spray some avocado oil and bake at 400°F for 6-7 minutes.
🍗 Add a bit more of avocado oil to a pan and preheat 2 minutes. Add in shredded chicken with salt, pepper and cumin. Cook until slightly crispy on medium high, about 5 minutes. Add in tomato paste and sauté another 2-3 minutes.
🌟 Add in chicken to tomato sauce and mix.
🧀 Add some sauce to the bottom of a baking dish, layer 6 tortillas, add more chicken sauce, add sour cream, cilantro and top with 4 slices provolone and Oaxaca. Repeat, leaving the final layer just chicken tomato sauce and top with Oaxaca.
🔥 Bake at 400°F for 30 minutes.
🌿 Top with sour cream, cilantro, salsa and Queso Fresco.
Substitutions and Variations
- You can use any cheese of your choice.
- You can use any salsa of your choice instead of salsa macha.
Chef Nadia’s Tip
Don’t skip the crispying up of the chicken as it adds texture and better flavor.
Similar Recipes
Common Questions
Pastel Azteca
Ingredients
- 18 corn tortillas, taco size
- 1 lb chicken, shredded
- 2 tbsp tomato paste
- Tiny dash of cumin
- 56 oz crushed tomatoes, (2 cans of 28 oz) Bianco Di Napoli
- 1-2 dried whole pasilla chiles, plus another one thinly sliced for topping
- 1 tbsp smoked paprika
- 2 tsp mexican oregano
- 1 yellow onion, chopped
- 3 tbsp butter
- 2-3 garlic cloves
- 12 oz oaxaca cheese
- 8 slices provolone
- Avocado oil
- Sour cream , or media crema
- Cilantro
- Salsa macha , or salsa of choice
- Queso fresco
Instructions
- Add some oil to a pan and preheat 1-2 minutes. Sauté the onion, garlic and pasilla chile for 3-4 minutes on medium.
- Add in tomatoes, paprika, oregano, salt and pepper. Simmer for 25 minutes.
- Blend half of the sauce and add it back in the pan. Turn heat off and add the butter.
- Arrange tortillas on a baking tray, spray some avocado oil and bake at 400°F for 6-7 minutes.
- Add a bit more of avocado oil to a pan and preheat 2 minutes. Add in shredded chicken with salt, pepper and cumin. Cook until slightly crispy on medium high, about 5 minutes. Add in tomato paste and sauté another 2-3 minutes.
- Add in chicken to tomato sauce and mix.
- Add some sauce to the bottom of a baking dish, layer 6 tortillas, add more chicken sauce, add sour cream, cilantro and top with 4 slices provolone and Oaxaca. Repeat, leaving the final layer just chicken tomato sauce and top with Oaxaca.
- Then, bake at 400°F for 30 minutes.
- Top with sour cream, cilantro, salsa and Queso Fresco and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
