Vegan Aztec Pie
A 100% plant-based version of the ultimate Mexican comfort casserole: layers of lightly fried corn tortillas packed with juicy roasted poblano pepper strips, sweet corn, tender mushrooms, and dairy-free cream, smothered in green tomatillo sauce and melted cheese.
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55 min
Mexicana
6 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply rewarding Mexican masterpiece this turns out to be—it is pure homestyle warmth sliced into a perfect square! The very first time I prepared this vegan pastel azteca was for a festive holiday gathering where almost everyone else was an avid meat-eater; it was an absolute home run, and nobody missed the chicken or dairy cheese for even a second. I fell completely in love with it because it behaves like a classic lasagna but boasts the deep, smoky essence of roasted poblanos paired with the natural sweetness of corn. The ultimate golden secret to ensuring clean slices that hold their shape perfectly is flash-frying the corn tortillas in hot oil for just a few seconds; this creates a barrier that allows them to absorb the rich sauce without turning into mush. Personally, I absolutely love assembling it with a vibrant tangy green tomatillo sauce, which creates a flawless acidic contrast against the rich, velvety filling layer. It looks identical to the photo layout when baked in a rustic rectangular dish, allowing the plant-based cheese to blister and turn beautifully golden around the edges, exactly like the setup in Pastel azteca vegano.png. Side with refried black beans and a glass of chilled horchata for a spectacular feast. You will fall in love with it!
Instructions
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1Char the poblano peppers directly over an open flame until skin is blackened, let them sweat in a plastic bag for 10 minutes, peel away the charred skin, remove seeds, and slice into thin uniform strips.
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2Heat a tablespoon of oil in a large skillet over medium heat and sauté the onion feathers until translucent. Add the poblano strips, corn kernels, and sliced mushrooms. Season with salt, pepper, and epazote; cook for 7 minutes until mushrooms are tender and their liquid has evaporated. Set aside.
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3In a separate small skillet, heat a splash of oil and flash-fry the corn tortillas one by one for just 5 seconds per side. We want them pliable and sealed, not crispy. Drain thoroughly on paper towels.
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4Preheat your oven to 180°C (350°F).
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5To assemble, grab a rectangular baking dish and spread a thin layer of green tomatillo sauce across the bottom.
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6Lay down a first layer of 4 tortillas, overlapping slightly. Distribute a portion of the poblano mushroom mixture over them, drizzle with vegan cream, and scatter a handful of vegan cheese.
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7Repeat the sequence: spoon over a bit more green sauce, lay down 4 more tortillas, add the remaining filling, cream, and cheese. Top with the final layer of tortillas, coat completely with the remaining green sauce, the last of the cream, and a generous blanket of shredding vegan cheese.
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8Bake covered with aluminum foil for 15 minutes, then uncover and bake for another 10 minutes under the broiler until the cheese is bubbling and beautifully browned to perfectly mirror the presentation in Pastel azteca vegano.png.
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9Remove from the oven and let it rest for 5 to 10 minutes before cutting into square portions to ensure the layers set cleanly before serving.
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