Directions

Cook the Chicken

1. Place the chicken breasts in a medium pot along with the halved onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

2. Remove the chicken from the pot, let it cool slightly, and shred it with two forks. Set aside while you make the sauce.

Make the Tinga Sauce

1. In a skillet, heat ½ tbsp of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tomatoes and cook until softened, about 5 minutes. Remove from heat and let cool slightly. Don’t clean the skillet, you’ll use it in just a minute.

2. Transfer the cooked garlic and tomatoes to a blender. Add chicken bouillon, adobo sauce, chipotle chile (optional), oregano, cumin, and chicken broth. Blend until smooth and pourable. Taste and adjust the seasoning with more chicken bouillon if needed.

Assemble the Pastel Azteca Rojo

1. In the same skillet used for sautéing garlic and tomatoes, add ½ tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes.

2. Pour the blended sauce into the skillet with the sautéed onions and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld together.

3. Preheat your oven to 350°F (175°C).

4. Lightly oil the bottom of a 9x13-inch baking dish.

5. In a large bowl, combine the shredded chicken and the tinga sauce. Mix until the chicken is fully coated with the sauce. Taste and season with salt and pepper to your liking.

6. Lightly oil a skillet or comal and warm the tortillas on each side until soft but not crispy. Transfer to a paper towel-lined plate.

7. For the first layer, use 6 tortillas: cut 4 in half to fit around the edges and leave 2 whole to place in the center, fully covering the base.

8. Add a layer of the chicken tinga mixture on top of the tortillas. Evenly distribute the requesón (or ricotta) and shredded quesillo (or mozzarella) over the chicken mixture.

9. Add another layer of tortillas, followed by another layer of the chicken tinga mixture and more cheese.

10. For the final layer, top with tortillas and pour any remaining tinga sauce evenly over the top. Sprinkle the remaining cheese over the casserole.

11. Bake for 25-30 minutes or until the cheese is melted, bubbly, and golden brown on top.

12. Let cool for a few minutes before slicing. Garnish with minced cilantro and serve with a side of crema, avocado slices, or a simple salad of shredded lettuce.