Johns Torta Azteca Recipes

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TORTA AZTECA OR PASTEL DE POBRES



Torta Azteca or Pastel De Pobres image

Make and share this Torta Azteca or Pastel De Pobres recipe from Food.com.

Provided by CunSwim

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

12 day old tortillas
2 cups prepared salsa (red or green)
2 -3 poblano chiles, roasted peeled, seeded and deveined, sliced in 1/4 inch strips
2 cups refried beans (optional)
1 1/2 cups cream or 1 1/2 cups sour cream
1 1/2 cups shredded cheese
1 1/2 cups ham, 1/4-inch strips
1 1/2 cups chicken, shredded
1 1/2 cups chorizo sausages
1 1/2 cups shredded pork
1 1/2 cups shredded beef
1 1/2 cups fish
avocado
cilantro
green onion (to garnish)

Steps:

  • Quick fry tortillas in oil for 2 to 3 seconds on each side; drain.
  • Line the bottom of a 9-inch square baking pan with 3 tortillas, then start layering sauce, creme cheese, and all of the ingredients. The top will only have sauce, cream and cheese.
  • The ingredients from the refried beans down are all suggestions. You can put in any combination you like of the meats, depending on what you have on hand.
  • Bake in the oven for about 30 minutes at 350°.
  • Garnish with onions, cilantro and avocado.

Nutrition Facts : Calories 2137.2, Fat 150.3, SaturatedFat 66.1, Cholesterol 312.8, Sodium 4424.1, Carbohydrate 125.9, Fiber 8.9, Sugar 9.2, Protein 69.3

PASTEL AZTECA (MEXICAN LASAGNA)



Pastel Azteca (Mexican Lasagna) image

Pastel Azteca is a mexican casserole dish that is made with layers of tortillas, sauce, shredded chicken and cream. A gooey, melty cheese top completes this dish that is perfect to serve for family dinners.

Provided by Maricruz

Categories     main dish

Time 1h30m

Number Of Ingredients 19

1 chicken breast (400 gr)
½ medium onion (50 gr)
1 garlic clove
2 bay leaves
salt
1 ¼ cups fresh corn kernels (200 gr) (or canned corn)
1 large poblano pepper (or green bell pepper)
1 medium onions (70 gr) (finely sliced)
1 Tbsp oil
salt and pepper
1.1 lb tomatoes (500 gr) (cut in quarters)
1 medium onion (50 gr) (cut in quarters)
2 chipotle chillies (optional)
1 garlic clove
1 tsp ground cumin
1 Tbsp oil
12 corn tortillas
1 ¾ cups Mexican cream (350 gr)
2 cups Oaxaca cheese (250 gr) (or any other string cheese)

Steps:

  • Place chicken, onion, bay leaf, garlic and a little salt in a pot then cover with water. Bring to a boil and cook until the meat is tender.
  • Strain the broth and let the chicken cool and then shred it using two forks. Set everything aside.

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