Pastel azteca (layered tortilla, chicken and red sauce casserole)

Roast a red bell pepper until fully charred, then seal it in a ziplock bag to sweat.

In a small pot, cover the Roma tomatoes, cleaned New Mexico or guajillo chiles, chiles moritas and serranos with water and bring to a boil on high heat.

Transfer to the blender cup; add the peeled, seeded bell pepper, half a small white onion, three garlic cloves, the crema mexicana, chicken broth, salt and black pepper. Blend, not too smooth, and set aside.

Heat a little oil in a pot on medium-high; saute the sliced red bell pepper, white onion and roasted poblanos 3 minutes.

Add the minced garlic and saute 30 seconds.

Add the black beans, corn and shredded chicken; season with oregano, parsley, salt and pepper, mix and cook 10 minutes.

Heat enough oil to cover a tortilla on medium and lightly fry each corn tortilla just until it begins to blister; a comal works without oil, with a different texture.

Preheat the oven to 350 degrees.

Taste the sauce for salt and adjust; grease the baking dish.

Spread a good amount of sauce in the dish, lay in tortillas pressing so the sauce comes up, add more sauce to cover them.

Layer half the chicken mixture, drizzle with crema mexicana and top evenly with cheese.

Add another layer of tortillas dipped in the sauce, the rest of the chicken, a drizzle of sauce and crema, and more cheese.

Bake until the cheese melts, 20 minutes.

Let it set 20 minutes (later said as 'after 15 minutes'), then cut and serve with a spatula.