Photograph of the finished Pastel azteca

Mexico · Bánh tầng bánh ngô Pastel azteca

Pastel azteca

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 16
  • Photograph of Chicken breast Chicken breast 12.7 oz
  • Photograph of Tomatillos Tomatillos 1.1 lb
  • Photograph of Poblano peppers Poblano peppers 2
  • Photograph of Fresh cream Fresh cream ¾ cup
  • Photograph of Oaxaca cheese Oaxaca cheese 8.5 oz
  • Photograph of Sweet corn Sweet corn 7.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Grill poblano peppers over a fire for 8 minutes until the skin is charred black, cover tightly for 5 minutes, then rub off the skin and cut into strips.
  2. 2 Boil tomatillos with onions for 10 minutes, blend into a green sauce, then fry for 6 minutes and mix with fresh cream.
  3. 3 Quickly fry the tortilla for 20 seconds on each side until chewy, not crispy, as it needs to withstand the sauce without falling apart.
  4. 4 Layer the bread, sauce, shredded chicken, chili strips, corn kernels, and cheese in four layers, like a lasagna.
  5. 5 Spread cheese on top, bake at 190 degrees for 25 minutes, then let it rest for 10 minutes before cutting to prevent the layers from sliding.

With an appliance

  • Air fryer 50 min

    Replace step 5: spray oil onto the sides of the small mold, divide the layered cake into two molds that fit in the basket, then run the oven at 205 degrees for 16 minutes, switching the molds at minute 8. This is about 9 minutes faster than a conventional oven, but you have to divide it into batches because the oven space doesn't hold the large molds.

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