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Pastel Azteca

Recipe uses Chipotle Sauce
Chipotle Sauce
3 servings
Pastel Azteca
Pastel Azteca


Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce --- 1/2 cup
Vegetable oil---4 cups
Corn tortillas, cut into 6-inch squares---16 ea.
Olive oil, divided---1/2 cup
Spanish onion, thinly sliced---1 ea.
Garlic cloves, minced---2 ea.
Basil leaves, minced---8 ea.
Tomato sauce---16 oz.
Zucchini, thinly sliced on a bias---2 ea.
Whole-kernel corn---1 cup
Poblano pepper, thinly sliced---1-1/2 cups
Poached chicken, shredded---2 cups
Mexican oregano---2 Tbsp.
Cayenne---1 tsp.
Oaxaca cheese, divided---3 cups
Salt---to taste
Ground black pepper---to taste


Preheat an oven to 350°F.

In a large pan with sides, heat vegetable oil over medium heat. When oil is hot, add 2 tortillas at a time until soft; remove and place on paper towels to dry.

In a separate pan over medium heat, add 1/4 cup olive oil and onions; cook until golden brown. Add garlic and basil, cook 1 minute, and add TABASCO® Chipotle Sauce and tomato sauce.

Let simmer 15 minutes, stirring occasionally.

In another pan over medium-high heat, add remaining 1/4 cup olive oil and zucchini; cook until light brown. Add corn and poblano peppers; cook 2 more minutes. Add tomato sauce mixture and poached chicken; stir and turn off heat.

In a 9" x 9" baking pan, place 4 tortillas on the bottom, layer 1/3 of the tomato-zucchini mixture on top, and sprinkle with 1 cup cheese. Layer tortillas, tomato-zucchini mixture and cheese twice more, then cover the top with 4 more tortilla squares.

Bake in the preheated oven uncovered for 15 minutes. Allow to cool for 20 minutes, cut and serve.

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