Move Over, Lasagna: Gluten-Free Pastel Azteca is a Showstopper

October 11, 2024

Pastel azteca is a homey, family-style casserole in the vein of lasagna, with delicate layers of corn tortillas taking the place of noodles, requesón and quesillo standing in for ricotta and mozzarella (although you can sub those, if you don't have access to good Mexican cheese), and spicy salsa verde (or roja) standing in for tomato sauce. We don't typically like to describe Mexican dishes in relation to those from other cultures, but this one feels like a pretty direct comparison — plus, isn't lasagna inspired by moussaka? We've stuffed shredded chicken, corn, and poblanos into the mix, so together with the veggie-laden salsa, this meal hits all the right notes.

Pastel Azteca (Mexican Casserole)

Miguel Guerrero

Rated 4.5 stars by 20 users

Ingredients

For Salsa Verde

10 tomatillos, husked, rinsed, and chopped
1 jalapeño, stemmed
½ white onion, chopped
2 cloves garlic, peeled
½ cup cilantro leaves
1 tbsp chicken bouillon
1 cup water or chicken broth
Salt to taste

For Assembly

2 cups shredded chicken (from about 1 ½ cooked chicken breasts)
2 cups corn (canned or frozen)
2 poblano peppers
18 corn tortillas
Neutral oil
1 cup requesón (or ricotta)
2 cups quesillo (or mozzarella), shredded
Cilantro, minced, for garnish

Directions

Make the Salsa Verde

Heat 2 tbsp of oil in a pan over medium heat. Sauté the onion and garlic for 3-4 minutes, until fragrant.
Add jalapeño and tomatillos. Cook for 5-7 minutes, turning occasionally, until the tomatillos are soft.
Transfer the sautéed mixture to a blender. Add chicken bouillon, cilantro, and broth. Blend until smooth. Taste and adjust salt if needed.
Reserve ⅓ of the salsa to top the pastel at the end.

Prepare the Pastel Azteca

Heat comal to medium high and char the poblanos on all sides until blackened. Remove from heat and allow to cool. Once they are cool enough to handle, peel off as much of the skin as possible, slice open to remove the seeds, and dice.
Preheat your oven to 350°F.
In a large bowl, combine the shredded chicken, corn, poblanos, and remaining salsa verde. Mix until well combined. Season with salt and pepper to taste.
Lightly oil the bottom of a 9 x 13” baking dish.
For each layer, you’ll use 6 tortillas: cut 4 in half to fit around the edges and keep 2 whole to place in center, fully covering the base.
Lightly oil a skillet or comal and warm the tortillas (whole and pieces) on each side.
Add a layer of the chicken mixture on top of the tortillas. Evenly distribute requesón and shredded quesillo over the chicken mixture.
Add another layer of tortillas, followed by another layer of the chicken mixture and cheese.
For the final layer, top with tortillas and pour the reserved salsa verde evenly. Sprinkle the remaining cheese on top.
Bake for 25-30 minutes, or until the cheese is melted and bubbling.
Let cool slightly and garnish with fresh cilantro.

All Comments

Delicious recipe: I added a few more types of chilies to the salsa verde for more kick. I also charred my tomatillos, onions, and chili peppers before blending for more flavor instead of sautee but having tried both either work!

Hi Christine, thanks so much for pointing this out. We’ve updated the recipe to reflect that yes, after cutting the tortillas they should be warmed/softened in a lightly oiled skillet or comal before assembling. The bit of oil acts as a barrier to allow them to retain a bit of structure.

Hi. Do I toast the corn tortillas then before assembling ??

Move Over, Lasagna: Gluten-Free Pastel Azteca is a Showstopper

Move Over, Lasagna: Gluten-Free Pastel Azteca is a Showstopper

Pastel Azteca (Mexican Casserole)

Ingredients

For Salsa Verde

For Assembly

Directions

Make the Salsa Verde

Prepare the Pastel Azteca

All Comments

Leave a Comment

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