Pastel Azteca

Name: Pastel Azteca
Total time: 2700 s
Yield: Serves 9 servings
Ingredients: 12-15 corn tortillas; 6 poblano peppers; 2.2 pounds tomatoes (about 1 kilogram); 1 medium onion; 1 pound asadero cheese (about 450 grams); 2 cups Mexican crema (about 1/2 liter)

Beli Avila @cook_8800986

This is a delicious and very easy recipe to make. I love cooking it for breakfast, and it's amazing, simple, and budget-friendly for a get-together. I hope you enjoy it.

Beli Avila @cook_8800986

This is a delicious and very easy recipe to make. I love cooking it for breakfast, and it's amazing, simple, and budget-friendly for a get-together. I hope you enjoy it.

Saved

Ingredients

45 minutes

Serves 9 servings

12-15corn tortillas
6poblano peppers
2.2 poundstomatoes (about 1 kilogram)
1medium onion
1 poundasadero cheese (about 450 grams)
2 cupsMexican crema (about 1/2 liter)

Saved

Steps

45 minutes

1

Roast the poblano peppers, peel them, and cut them into thin strips.
2

Blanch the tomatoes and peel them.
3

Slice the onion into rings.
4

In a skillet, sauté the onion, poblano peppers, and shredded chicken until softened.
5

Add the tomatoes, blended with a little garlic and no water, to the skillet.
6

Season with salt and pepper.
7

Let the mixture cook until most of the liquid evaporates.
8

Lightly fry the tortillas in hot oil and set aside.
9

In a buttered baking dish, layer tortillas, then the filling, spread crema on top, add asadero cheese, and repeat the layers.