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This dish is Mexico’s version of lasagna, known as ‘Pastel Azteca’ or Aztec Tart. Instead of pasta sheets, you use tortillas to separate each layer. It is a meal that is eaten as prepared. No lettuce, no coleslaw, no toppings or extras. All it needs is a bit of habanero sauce to give it an extra punch of flavour. For a vegetarian version, replace the chicken with diced fried potatoes or fake chicken strips.
- 16 La Tortilleria tortillas
- 2 chicken breasts
- 1½ onions
- 2 garlic cloves
- 6 large chiles (e.g. poblano)
- 4 tomatoes
- 2 cups sour cream
- Vegetable oil
- Salt & pepper
- 250 g tasty or mozzarella cheese
- Habanero salsa
- Place the chicken, ½ onion and one garlic clove in a saucepan. Cover with water and add salt and pepper to taste. Let it boil at high temperature and then reduce the heat to low, cover the pot with a lid and cook until chicken is tender. Shred the chicken.
- Heat up ¼ cup of vegetable oil in a frypan at medium to high temperature. When it is hot, place the tortillas in the oil and fry for a few seconds on each side – make sure they don’t crisp. Remove the excess oil by placing tortillas on paper towels.
- Broil the chiles in a dry frying pan or BBQ until charred. Let them sweat in a plastic bag to loosen the skins, then remove the skin, veins and seeds. Cut in small strips.
- Slice the remaining onion. In a saucepan, heat up a tablespoon of vegetable oil and add the onion slices and chile strips. Cook onion until translucent.
- Blend the tomatoes and the remaining garlic clove with ¼ cup of water. Add to the saucepan with the onions and chiles.
- Preheat the oven to 170°C. In a baking tray, place a layer of tortillas, a layer of the saucepan mix, chicken, cream and cheese. Build as many layers until ingredients are finished. Make sure you finish with a layer of sauce then cheese on top.
- Bake for 20 minutes. When you remove it from the oven, let it sit for 5 minutes prior to serving. Serve with Habanero salsa.