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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.

Pastel Azteca

By Nadia Aidi
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.

Ingredients 

  • 18 corn tortillas, taco size
  • 1 lb shredded chicken
  • 2 tbsp tomato paste
  • Tiny dash cumin
  • 2-28 oz crushed tomatoes, 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 large 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

Directions 

  • Add some oil to a pan and preheat 1-2 min. Sautee the onion, garlic and pasilla for 3-4 min 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 for 6-7 minutes
  • Add a bit more of avocado oil to a pan and preheat 2 min. Add in shredded chicken with salt, pepper and cumin. Cook til slightly crispy on med high, about 5 min. Add in tomato paste and sautee 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 w 4 slices provolone and oaxaca. Repeat, leaving the final layer just chicken tomato sauce and top with oaxaca
  • Bake at 400 for 30 minutes
  • Top with sour cream, cilantro, salsa and queso fresco

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

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