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Pastel Azteca is a delicious and homey Mexican dish similar to a lasagna. It features layers of corn tortillas, salsa verde, Mexican crema, shredded chicken, corn, roasted poblanos, and a creamy 3-cheese blend for the ultimate hearty and comforting Mexican dish.
If you love traditional Mexican recipes like this one, you’ve got to try my chile colorado, rajas con crema, and salsa macha.
I love a good lasagna or casserole, so when I heard pastel Azteca was similar but with more traditional Mexican flavors, I was instantly intrigued. After a few rounds of recipe testing, I’ve come up with this hearty and luscious version, perfect for potlucks or a weekend dinner!
There are several components to all the delicious layers, but the effort is well worth it. Here’s why I love this recipe:
- Great Mexican flavors: This recipe features salsa verde, corn tortillas, Mexican crema, and roasted poblanos that give a great hearty and earthy Mexican flavor.
- Lots of leftovers: With plenty of layers, this recipe is very filling and is great for meal prepping or leftovers throughout the week.
What Is Pastel Azteca?
Pastel Azteca translates to “Aztec cake” and has many other names like Budín Azteca, Pastel Indio, Pastel de Tortillas, or Torta Moctezuma, depending on which area of Mexico you are from.
There are many different versions of this homestyle recipe, but all of them are based on layers of corn tortillas, red or green salsa, roasted chiles, vegetables, a protein, and plenty of melted cheese.
Pastel Azteca is very similar to Mexican lasagna or Mexican casserole, but uses more traditional Mexican ingredients instead of Tex-Mex flavors. Take a look at my taco casserole recipe if Tex-Mex is what you’re looking for.
My version of pastel Azteca features layers of corn tortillas lightly fried and dipped in salsa verde, Mexican crema, shredded chicken and corn filling, roasted poblano strips or rajas, and lots of shredded cheese.
Ingredients in Pastel Azteca
- Salsa verde: I recommend making a salsa verde instead of using store-bought. I find that store-bought varieties tend to be too acidic and sour. This salsa verde features sauteed tomatillos, jalapeños, onions, and garlic that are blended with vegetable broth, salt, and lime juice for a tangy, citrusy, and slightly sweet salsa verde.
- Shredded chicken: Juicy shredded chicken adds extra protein and flavor. You can make your own shredded chicken or save some time by using a rotisserie chicken.
- Whole kernel corn: Corn adds some sweetness and texture. If corn is in season, you can use 3-4 ears of fresh corn.
- Poblano peppers: I love using roasted poblano peppers. They add an earthy and slightly smoky flavor. If you’ve never roasted poblanos before, take a look at my post all about how to roast poblano peppers.
- Corn tortillas: Using sturdy and quality corn tortillas are key. They will have a stronger corn flavor compared to big brands. You can find them at your local Mexican grocery store or tortilleria, but if you don’t have one near you, using what you can find is great.
- Mexican crema: Mexican crema adds a layer of creaminess. If you can’t find any near you, consider making your own right at home with my Mexican crema recipe! You can also use sour cream instead.
- Shredded cheese: I used a mix of Monterey Jack and queso quesadilla. Chihuahua or Oaxaca are also good options. I bought a block of each and shredded it myself for an ultra-melted cheese layer and the ultimate cheese pull.
- Seasonings: This recipe features lots of layers that each have distinct flavors. You only need simple seasonings like kosher salt, freshly ground black pepper, cumin, garlic powder, and onion powder.
- Frying oil: Lightly frying the corn tortillas makes a huge difference in flavor and for layering. You can use a neutral oil like canola, avocado, or your favorite vegetable oil.
How to Make Pastel Azteca
Make the salsa verde. Sauté some tomatillos, garlic, jalapeños, and onion in olive oil. You’ll know when it’s ready when the tomatillos soften and start to change color to a yellow-green with brown caramelized spots, and the onions and garlic are extra fragrant and also begin to caramelize, about 10 minutes. Blend it together with some broth, salt, and lime juice.
Make the chicken and corn filling. Sauté the shredded chicken, corn, onion, salt, cumin, garlic powder, onion powder, and freshly ground black pepper in a little oil until the onions are tender and translucent, about 5 minutes.
Roast the poblano peppers. You can do this directly under the broiler until the skin is blackened and charred on both sides, then cover with foil or plastic wrap to let them soften, and peel off the skin as best you can. Remove and discard the stems and seeds, and cut into strips.
Fry the tortillas in hot oil for 1-2 minutes on each side, allowing the excess oil to drip back into the pan. Transfer them plate or baking sheet lined with paper towels.
Assemble the pastel Azteca. Add a layer of tortillas to the bottom 9×13-inch baking dish, followed by a layer of Mexican crema, some chicken and corn mixture, some roasted poblano strips, and some shredded cheese. Repeat this process with 2 additional layers.
Bake for 20-25 minutes until the cheese is bubbling, then broil for 1-2 minutes to get some nice brown spots on the cheese. Let it cool on the counter for 10 minutes before slicing.
Recipe Tips
- Prep ahead of time. This recipe has multiple components that can all be prepared ahead of time until you’re ready to assemble and bake. Just note it will increase your baking time since the ingredients will have been previously refrigerated.
- Use salsa roja. You can easily swap out the salsa verde for a red salsa like my authentic enchilada sauce.
- Swap the protein. You can substitute the shredded chicken for your desired protein or leave it out for a delicious vegetarian option. Ground beef, chorizo, and barbacoa make great fillings.
- Use quality tortillas. I recommend using thick and quality corn tortillas since they are more sturdy and have a stronger maiz flavor.
- Keep it mild. You can use Anaheim peppers instead of poblanos, or even bell peppers for an extra mild flavor.
- Cheese: You can use any Mexican melting cheese like Chihuahua or quesillo. Colby jack or mozzarella are also good options.
Serving Suggestions
Pastel Azteca has lots of layers of protein, cheese, and vegetables and doesn’t require a side dish, but you can pair it with some of my favorite recipes for an ultimate filling Mexican dinner:
- Ensalada de Nopales (cactus salad)
- Arroz Verde
- Agua de Piña (pineapple agua fresca)
- Agua de Fresa (strawberry agua fresca)
Storing, Freezing, and Reheating
- To store, place it in an airtight container and refrigerate for up to 1 week.
- To freeze, place it in a freezer-safe container and freeze it for up to 3 months.
- To reheat, microwave in 30-second intervals until warmed through.
More Mexican Recipes
If you tried this Pastel Azteca Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
Pastel Azteca
Ingredients
For the salsa verde
- 1 tablespoon olive oil
- 1 pound tomatillos, husked, rinsed, and halved
- ½ yellow onion, roughly chopped
- 2 jalapeños, stemmed, halved, and seeded
- 4 cloves garlic
- 1 cup vegetable broth
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt
For the pastel Azteca
- ⅓ cup + 1 tablespoon olive oil, divided
- 1 (15-ounce) can yellow corn
- ½ yellow onion, diced
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 3 cups shredded chicken
- 6 poblano peppers
- ⅓ cup vegetable oil, for frying
- 21 corn tortillas
- 2 ½ cups shredded quesadilla cheese (Chihuahua or Oaxaca are also good options)
- 2 ½ cups shredded Monterey jack cheese
- ¾ cup Mexican crema, divided
Instructions
- Make the salsa verde. Heat the olive oil in a large sauté pan over medium-high heat. Add the tomatillos, onion, jalapeños, and garlic. Cook for 10 minutes, stirring occasionally.
- Transfer all the ingredients to a blender, and pour in the broth, salt, and lime juice. Blend until smooth and set aside.
- Make the chicken and corn filling. Heat 1 tablespoon of olive oil in the same pan over medium-high heat. Add the corn, onion, salt, garlic powder, onion powder, ground cumin, and black pepper. Cook for 5 minutes, until the onions begin to soften. Remove from the heat and add the shredded chicken and the blended salsa verde. Mix together to combine and set aside to cool slightly.
- Roast the poblano peppers. While the chicken and corn mixture is cooling, arrange the poblano peppers on a baking sheet and broil them for about 5 minutes on each side until the skin is blackened and charred.
- Cover the baking sheet with aluminum foil to trap the heat and allow the skin to soften for about 5 minutes.
- Peel off the charred skin using a butter knife or your hands, getting as much off as you can. Make a vertical slit down the middle and scoop out the seeds. Slice the roasted poblanos into strips and set aside.
- Prepare the tortillas. Heat the remaining ⅓ cup of olive oil in a medium skillet over medium-high heat. Working one tortilla at a time, lightly fry each tortilla for about 10-15 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
- Mix the cheese. In a large bowl, combine the shredded cheeses.
- Assemble. In a 9×13 inch baking dish, add a layer of tortillas by placing 3 down the middle in a single layer without overlapping, and then 2 on each long end so half of it overlaps with the tortillas in the middle and half fold up along the edge of the baking dish. Spread ¼ cup of Mexican crema on top, then add ⅓ of the chicken and corn mixture, ⅓ of the roasted poblano strips, and ⅓ of the shredded cheese. Repeat this process with 2 additional layers.
- Bake the pastel Azteca on the center rack for 20 minutes until the cheese is bubbling. Turn the broiler on for 1-2 minutes to get some nice brown spots on the cheese, then remove from the oven and let it cool on the counter for 10 minutes before slicing.
Notes
- Shredded chicken: You can make your own shredded chicken or buy a rotisserie chicken and shred it at home. You can also substitute the shredded chicken for your desired protein or leave it out for a delicious vegetarian option.
- Salsa verde: You can use your favorite store-bought variety to save yourself some time if you prefer. You’ll need about 2 cups worth of salsa verde.
- Corn tortillas: I recommend using thick, high-quality corn tortillas since they are more sturdy and have a stronger maize flavor.
- Make ahead. This recipe has multiple components that can all be prepared ahead of time until you’re ready to assemble and bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
