- 4 chicken breasts, boil and season with salt and pepper, then shred
- 1 medium onion, chopped
- 3 large tomatoes, chopped
- 1 green and 1 chile poblano pepper, sliced in long strips
- 10 oz Crema Mexicana (Mexican version of French creme fraiche – can be found at La Lupita bodega on Leigh Avenue)
- 8 corn tortillas
- 1 can corn, partly drained
- 2 cups shredded Monterrey Jack cheese
- ¼ tsp black pepper
- ¼ tsp salt
- ¼ tsp ground cumin
- Cooking oil
Boil chicken in water seasoned with garlic, onion, cumin, and salt to taste. Shred into large chunks. Set asideI
n a heavy skillet, pour 2 tbsp of oil over medium heat. Add peppers, onion and tomatoes. Cook uncovered for 5 minutes. Add salt, black pepper and cumin. Cook, stirring occasionally for about 10 minutes longer. Set aside.
Mix milk and sour cream together. Set aside.
Sauté tortillas in oil for 3 seconds on each side. Set aside.
In an oven-safe dish, place half of the corn tortillas to form the first layer on the bottom. Put half of the chicken, tomato mixture, corn, sour cream mixture and cheese (in that order). Repeat the process, again starting with a layer of corn tortillas.
Bake at 300 degrees for 20 minutes or until the cheese is completely melted.
To spice up this dish, top with ‘Ama’s Ultimate Salsa’
Jalapeños, roasted and peeled
Tomatoes, grilled or boiled and peeled
Place jalapeños on the bottom of the blender. Add peeled tomatoes and salt to taste. Blend for 1-2 seconds and turn off. Add chopped cilantro.
What makes it special?
This is a traditional tortilla casserole also known as ‘Pastel Azteca.’ My mother was an excellent cook. Cooking for a family of ten was no easy feat, but every single dish she prepared was delicious. Her Torta Azteca was one of our favorites and fairly easy to make.
Recipe shared by Leticia Fraga