Description
This Pastel Azteca Recipe is made with tortillas, salsa verde, carnitas, mozzarella and sour cream and assembled similarly to a lasagna.
Ingredients
Scale
- 2 cups carnitas or cooked shredded chicken
- 1 cup store bought salsa verde or homemade salsa verde
- ½ cup sour cream
- 1 (8 oz) bag mozzarella cheese
- 10 tortillas
- Oil, for frying tortillas
Instructions
- Preheat the oven to 400°F.
- Fry the tortillas. In a large pan on medium heat, add ½ inch deep light olive oil and fry the tortilla for about 2-3 minutes on each side, until brown. Add the tortilla on a plate lined with paper towel.
- Make the filling. Combine the salsa verde and the carnitas or chicken in a large bowl.
- Assemble the casserole. Spray a baking dish with nonstick cooking spray. Cover the bottom of the baking dish with 5 tortillas. ( Hint: Cut three of the tortillas in half so they become a semi circles and place on the sides of the dish. Use two uncut tortillas for the center of the baking dish). Next layer will be the yummy filling! Like a lasagna, fill the baking dish with the carnitas, the sour cream. Sprinkle with shredded cheese generously. Repeat this once more. For the top layer, spread the remaining salsa verde and sour cream mixture over the last tortilla, and sprinkle with mozzarella cheese.
- Bake for an 10-15 minutes to allow the top to brown slightly.
- Once done, remove the Pastel Azteca from the oven and let it cool for a few minutes before serving.
- Cut into individual portions and serve warm.
Notes
- Use Fresh Ingredients: Whenever possible, use fresh ingredients like homemade salsa verde, freshly cooked meat, and tortillas. Fresh ingredients will enhance the flavors and overall taste of the dish.
- Season the Meat: If you're using plain carnitas or shredded chicken, make sure to season it well with spices like cumin, chili powder, garlic powder, or any other seasonings you prefer. This will add extra flavor to the meat and make it more delicious.
- Warm Tortillas Before Layering: To prevent the tortillas from breaking and to make them more pliable for layering, warm them up before assembling the Pastel Azteca. You can either lightly fry them in oil or heat them in a dry skillet until they become soft and flexible.
- Layer Evenly: When layering the tortillas, meat, sauce, and cheese, try to distribute the ingredients evenly to ensure each bite has a balanced combination of flavors. This will help create a harmonious dish.
- Don't Overload with Sauce: While the salsa verde and sour cream mixture adds flavor, it's important not to use too much sauce, as it can make the Pastel Azteca too soggy. Use a thin layer of the sauce between the layers of tortillas and adjust the amount to your preference.
- Let it Rest Before Cutting: After baking, allow the Pastel Azteca to rest for a few minutes before cutting into it. This will help the layers set and make it easier to portion without the ingredients spilling out.
- Customize with Toppings: Enhance the flavors and presentation of your Pastel Azteca by adding toppings like chopped fresh cilantro, diced onions, sliced jalapeños, or a squeeze of lime juice. These toppings will add freshness and a burst of flavor to each bite.
- Make Ahead: You can prepare the Pastel Azteca in advance, cover it tightly, and refrigerate it until you're ready to bake it. This is helpful if you want to have the dish ready for a gathering or if you prefer to do the prep work ahead of time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 412.2
- Sugar: 5.0 g
- Sodium: 379.7 mg
- Fat: 21.4 g
- Saturated Fat: 6.9 g
- Carbohydrates: 27.7 g
- Fiber: 4.9 g
- Protein: 29.4 g
- Cholesterol: 108.1 mg
