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Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca)

Though Pastel azteca translates from the Spanish as “Aztec cake,” the dish often is referred to in English as Mexican lasagna, enchilada casserole or tortilla pie—and understandably so. It is comprised of corn tortillas layered with sauce, meat, cheeses, crema (a cultured cream similar to crème fraîche) and vegetables; a stint in the oven brings together all the elements.
Our recipe is an adaptation of the Pastel azteca taught to us in Mexico City by chef Esmerelda Brinn Bolaños. We swapped chicken thighs for the dark-meat turkey that she used and found readily available substitutes for the locally made Mexican cheeses. We opted for pepper Jack cheese because of its melting qualities and mild spiciness; if you prefer, use regular Jack cheese or even mozzarella. To assemble and bake the casserole, we use a 9-inch springform pan for a presentation that reveals the impressive layers and allows for slicing into wedges for serving.
Servings: 8
Author: Milk Street

Ingredients

  • 1 pound poblano chilies
  • 1 ½ pounds tomatillos husked and halved
  • 3 medium garlic cloves smashed and peeled
  • 2 tablespoons white vinegar
  • 1 ½ cup fresh cilantro divided: 1 cup lightly packed, plus ½ cup chopped fresh cilantro
  • 3 teaspoons ground cumin divided
  • kosher salt
  • ground black pepper
  • 1 tablespoon canola oil
  • 1 pound boneless-skinless chicken thighs
  • 1 large white onion chopped
  • 1 cup corn kernels defrosted if frozen
  • 8 6-inch corn tortillas
  • 12 ounces pepper Jack cheese shredded (4 cups)
  • 1 cup Mexican crema room temperature
  • 4 ounces cotija cheese see headnote, grated (1 cup)
  • 2 tablespoons pumpkin seeds toasted and finely chopped

Instructions

Roast the poblanos:

  • Heat the broiler with a rack about 6 inches from the element.
  • Place the poblanos on a rimmed baking sheet and broil until charred, about 10 minutes.
  • Flip the chilies and broil until charred on the second sides, 3 to 5 minutes.
  • Transfer to a medium bowl, cover and let steam to loosen the skins while you make the puree and cook the chicken.
  • Turn the oven to 375°F.

Blend the sauce:

  • In a blender, combine the tomatillos, garlic, vinegar, 1 cup of cilantro, 2 teaspoons of cumin and 1 teaspoons salt.
  • Blend until smooth, about 1 minute, scraping the blender jar as needed; set the puree aside.

Reduce the sauce:

  • In a large Dutch oven over medium-high, heat the oil until shimmering.
  • Carefully add the puree (it may splatter) and cook, stirring occasionally, until slightly reduced and a spoon drawn through leaves a brief trail, about 6 minutes.
  • Remove ½ cup of the sauce and set aside.

Cook the chicken:

  • To the remaining sauce in the pot, add the chicken, onion, the remaining 1 teaspoon cumin, ¼ teaspoon salt, and ½ teaspoon pepper.
  • Bring to a simmer, then cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes.

Prepare the chilies:

  • While the chicken cooks, peel the skins off the chilies and remove and discard the stems and seeds.
  • Chop the chilies and set aside.

Finish the salsa verde:

  • When the chicken is done, remove the pot from the heat.
  • Using 2 forks, shred the chicken.
  • You should have about 3½ cups chicken in salsa verde. If you have more, return the pot to medium heat and cook, stirring occasionally, until reduced.
  • Stir in the corn, the ¼ cup of the chopped cilantro and the chopped chilies.
  • Taste and season with salt and pepper.

Layer the casserole:

  • Wrap the exterior of a 9-inch springform pan with a sheet of foil and set on a rimmed baking sheet.
  • Add half of the reserved salsa to the pan and spread in an even layer.
  • Line the bottom of the pan with 2⅔ tortillas, tearing them as needed to fit; it’s fine if the tortillas overlap slightly and if a few small spots are uncovered.
  • Spoon in half of the chicken mixture and distribute in an even layer.
  • Dollop with half of the crema, then spread evenly.
  • Sprinkle with a third of the pepper Jack cheese.
  • Repeat the layering using another 2⅔ tortillas, the remaining chicken mixture, the remaining crema and half of the remaining pepper Jack.
  • Layer in the remaining tortillas, then spread evenly with the remaining reserved salsa.
  • Sprinkle on the remaining pepper Jack followed by the cotija.

Bake and rest:

  • Bake the pastel on the baking sheet until browned on top and bubbling at the edges, about 35 minutes.
  • Set the baking sheet on a wire rack.
  • Sprinkle the pastel with the remaining ¼ cup chopped cilantro and the pumpkin seeds (if using).
  • Let rest for at least 30 minutes or up to 1 hour.

Serve:

  • To serve, run a knife around the inside of the springform pan to loosen.
  • Remove the foil, set the pan on a large, flat platter and remove the sides.
  • Cut into wedges and serve.

Notes

  • Don’t use sour cream in place of Mexican crema. Sour cream has a lower fat content and will curdle during baking. If crema is not available, crème fraîche is the next best option, but it’s much thicker than crema, so allow it to come to room temperature before use so it’s easier to spread.
  • Don’t slice the pastel until it has rested for at least 30 minutes to allow the layers to set up for easier slicing and serving.
  • The original recipe from the Milk Street episode features dark turkey meat sauteed in butter. Just sayin'.