Mexican
Gluten freePastel azteca
Layered tortilla and poblano bake
Pastel azteca (budín azteca): layered tortilla bake with poblano rajas, sweetcorn, tomato sauce, crema and melted cheese
Pastel azteca, also called budín azteca, is the tortilla 'lasagne' of central Mexico, a favourite for family gatherings in Mexico City and Puebla because it can be built the day before and baked when guests arrive. Layers of lightly fried corn tortillas are stacked with roasted poblano strips (rajas), sweetcorn, a cooked tomato sauce, crema and melting cheese, then baked until bubbling, set and golden. Many versions add shredded chicken; this one stays vegetarian. The usual mistake is skipping the quick fry of the tortillas: raw tortillas soak up the sauce and the bake turns to mush. Oaxaca and Chihuahua cheese are often made with animal rennet, so pick a vegetarian mozzarella or melting cheese if needed. It is ready when the edges bubble and a knife slides through the layers easily. Chef's tip: let it rest for 10 minutes before cutting so the layers firm up and slice cleanly.
- Prep
- 35 min
- Cook
- 40 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 480 kcal
Ingredients
For the tomato sauce
- 1 ⅓ lb ripe tomatoesroughly chopped
- ½ white onionchopped
- 1 chipotle in adobo (optional)optional for heat
- 1 tbsp sunflower oil
- 1 tsp salt
For the layers
- 1 white onionthinly sliced
- 9 oz sweetcorn kernelsfresh or frozen
- 4 tbsp sunflower oil
- 1 ¼ cups Mexican crema or soured cream
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Method
0/8 doneStep 1: Roast 4 poblano peppers directly over a gas flame or under a hot grill for 8–10 minutes, turning, until black and blistered all over. Seal in a bowl under a plate for 10 minutes.
10 minStep 2: Blend 1 ⅓ lb ripe tomatoes, ½ white onion, 2 garlic cloves and 1 chipotle in adobo until smooth. Heat 1 tbsp sunflower oil in a pan over a medium heat, add the purée and 1 tsp salt and simmer for 12 minutes until slightly thickened and deeper red.
12 minStep 3: Rub the skins off the poblanos, discard stems and seeds, and cut into thin strips. Don't rinse them; you lose the smoky flavour.
Step 4: Heat 1 tbsp of 1 tbsp sunflower oil in a frying pan over a medium heat and cook 1 white onion for 6 minutes until soft. Add the poblano strips and 9 oz sweetcorn kernels and cook 3 minutes more.
9 minStep 5: Heat the remaining 3 tbsp sunflower oil in a clean pan and fry 15 corn tortillas a few seconds per side, just until soft and lightly blistered, not crisp. Drain on paper. Heat the oven to 350°F (325°F fan).
8 minStep 6: Spread a ladle of sauce in a 23 × 30 cm baking dish. Layer 5 tortillas (tear to fit), a third of the remaining sauce, half the vegetables, a third of 1 ¼ cups Mexican crema or soured cream and a third of 9 oz vegetarian melting cheese, such as mozzarella.
Step 7: Repeat once, then finish with the last tortillas, sauce, crema and cheese. The dish can now be covered and chilled for up to 24 hours.
Step 8: Cover with foil and bake for 20 minutes, then uncover and bake 15–20 minutes more, until the cheese is golden and the edges bubble (add 10 minutes if baking from cold). Rest 10 minutes before cutting.
40 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 16 g
- Carbs
- 42 g
- Fat
- 28 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pastel azteca take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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