Well, it’s officially fall. And, while the leaves are certainly turning, we’re still savoring the last of the harvest. Fresh local peppers, sweet corn, zucchini and summer squash are in their final few weeks, so now is the time to enjoy them before they’re gone! One simple yet delicious way to celebrate these summer staples is by making Pastel Azteca.
This comforting dish is traditionally from Mexico, likely in the Northern regions around Baja California or Chihuahua. It quickly gained popularity due to its versatility and family friendly nature, serving as the ideal one-pot meal for large gatherings. The best part about this recipe is that you can adjust the ingredients based on your preferences AND what you have available to you right now. For instance, if you have a bounty of peppers in your garden that you need to use up, make it with entirely peppers and omit the other veg. Or, if you have a bunch of jars of tomatoes that you canned earlier this summer, use those instead of the salsa verde. If you love heat, use hotter peppers in place of poblanos. I can promise you that it will turn out equally delicious each and every time.
Ingredients:
- 12 corn tortillas
- 1 14 oz jar/can of salsa verde (homemade or store bought are both great)
- 1 cup of cooked shredded chicken (or ground meat)
- 4 poblano peppers, charred, seeded and chopped
- 1 onion, chopped
- 1 ½ cups of corn off the cob
- 4 ½ cups of zucchini or summer squash, chopped
- 3 cups of mexican melting cheese (monterey jack or cheddar work, too)
- 1 cup of mexican crema or creme fraiche
- 2 tablespoons of olive oil
Method:
- Preheat your oven to 350 degrees.
- In a large skillet over medium heat, cook the onions until slightly translucent.
- Add in the zucchini and corn, stirring and cooking for about two minutes.
- Then add in the charred, chopped poblanos and cook for 2 more minutes or until all of the vegetables are cooked. Season to taste with salt and pepper.
- Pour a small amount of salsa over the bottom of a 13×9 inch baking dish, spreading it out evenly.
- Optional: fry your tortillas in a bit of oil to get them slightly sturdier
- Place 4-5 tortillas (fried or not) on top of the salsa verde, covering the bottom of the pan entirely. You can cut some of them in half to line the sides so that it’s a nice even layer.
- Layer on ⅓ cup of shredded or ground meat. Then ⅓ of a cup of the zucchini, corn and pepper mixture. Then 1 cup of cheese. Then ¼ cup of crema. And, finally, add a layer of 4-5 more tortillas.
- Repeat this process 2 more times so that you have three layers in total. Sprinkle any remaining cheese or salsa on top to finish.
- Bake for about 25 minutes or until it is golden and bubbly.
- Serve hot and enjoy!
