Pastel azteca
Mexican cuisine · Cooking Con Claudia · ♥ 4.9K likes · 89.9K views · 9 min video
No ratings yet
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tbsp chicken bouillon
- 3½ lb chicken breast
- 8 whole chile poblanos
- cilantro
- 4 cloves garlic cloves
- 2 whole bay leaves
- 4 oz cream cheese
- melting cheese
- 1 cup crema mexicana
- 15 oz sweet corn
- 1 tsp black pepper
- water
Fill a pot halfway with water and bring to a boil; add half an onion, two smashed garlic cloves, the bay leaves, salt and the chicken breast.
- salt
- ½ whole onion
Return to a full boil and skim off the foam, leaving the garlic; cook 25 minutes.
- 3 whole jalapenos
- ¼ whole onion
Roast the poblanos and jalapenos until charred all around, then seal them in a Ziploc bag. Roast a quarter onion until softened and set aside.
- 1½ cup chicken broth
Check the chicken is tender, remove it and turn off the heat; reserve one and a half cups of the broth.
Peel the chiles and remove stems and seeds. Put four poblanos and the jalapenos in the blender cup; cut the other four poblanos into long strips and then smaller ones.
Blend the crema mexicana, roasted onion, two garlic cloves, cilantro, chicken bouillon, black pepper, cream cheese and the reserved broth until smooth.
- oil
- 1 whole onion
Heat a little oil in a pan on medium-high and saute one onion cut into strips a couple of minutes.
Add the poblano strips and drained corn and cook two more minutes; add the chicken, mix, then the sauce.
Bring to a simmer, taste for salt, then reduce to the lowest heat and simmer about 10 minutes.
- 20 whole corn tortillas
- oil
Heat enough oil to cover a tortilla in a small saucepan on medium and lightly fry the tortillas one at a time just until they blister.
Cover the bottom of a baking dish with tortillas, add the chicken mixture and sprinkle cheese; repeat for a second layer, then a last layer of tortillas topped with cheese.