Best Johns Torta Azteca Recipes

ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)

Zucchini-Tortilla Casserole (Pastel Azteca) image

Provided by Marcela Valladolid

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for frying
12 corn tortillas
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 small white onion, chopped
2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups)
3 tablespoons unsalted butter
4 1/2 cups chopped zucchini (from 3 large zucchini)
1 1/2 cup fresh corn off the cob (from 1 ear)
3 poblano chiles charred, seeded, deveined, and chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Nonstick cooking spray
3 cups shredded Oaxaca cheese, or Monterey Jack
3/4 cup Mexican crema or creme fraiche

Steps:

Preheat the oven to 350 degrees F.
In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.

TORTA AZTECA OR PASTEL DE POBRES

Torta Azteca or Pastel De Pobres image

Make and share this Torta Azteca or Pastel De Pobres recipe from Food.com.

Provided by CunSwim

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

12 day old tortillas
2 cups prepared salsa (red or green)
2 -3 poblano chiles, roasted peeled, seeded and deveined, sliced in 1/4 inch strips
2 cups refried beans (optional)
1 1/2 cups cream or 1 1/2 cups sour cream
1 1/2 cups shredded cheese
1 1/2 cups ham, 1/4-inch strips
1 1/2 cups chicken, shredded
1 1/2 cups chorizo sausages
1 1/2 cups shredded pork
1 1/2 cups shredded beef
1 1/2 cups fish
avocado
cilantro
green onion (to garnish)

Steps:

Quick fry tortillas in oil for 2 to 3 seconds on each side; drain.
Line the bottom of a 9-inch square baking pan with 3 tortillas, then start layering sauce, creme cheese, and all of the ingredients. The top will only have sauce, cream and cheese.
The ingredients from the refried beans down are all suggestions. You can put in any combination you like of the meats, depending on what you have on hand.
Bake in the oven for about 30 minutes at 350°.
Garnish with onions, cilantro and avocado.

Nutrition Facts : Calories 2137.2, Fat 150.3, SaturatedFat 66.1, Cholesterol 312.8, Sodium 4424.1, Carbohydrate 125.9, Fiber 8.9, Sugar 9.2, Protein 69.3