Creamy Gratin Pastel Azteca
A traditional Mexican layered casserole made with corn tortillas, rustic red salsa, shredded chicken, and thick cream, topped with a generous amount of melted cheese for a professional yet home-style finish.
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Instructions
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11. Rustic Red Salsa: Boil the tomatoes, onion, and garlic until tender. Blend them with the chipotle peppers (if using) and a pinch of salt. Simmer in a saucepan with a little oil for 15 minutes until the sauce thickens and the flavors deepen.
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22. Tortilla Prep: Lightly pass each tortilla through hot oil for a few seconds on each side. They should be soft, not crispy. Drain on paper towels.
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33. Assembly: In a large baking dish, spread a thin layer of salsa. Place a layer of tortillas on top, followed by a layer of shredded chicken, a drizzle of cream, and a handful of shredded cheese.
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44. Layering: Repeat the process until you fill the dish, ending with a generous layer of salsa, cream, and plenty of cheese to ensure a perfect gratin.
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55. Baking: Bake at 180°C (350°F) for 30 to 40 minutes until the cheese is bubbly and slightly golden on top.
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66. Serving: Let it rest for 10 minutes before slicing. Serve a generous portion and garnish with a few fresh herb leaves for a professional, clean look.
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