Pastel azteca – layered tortilla, chicken and poblano bake

Ingredients for 4 portions

• 600 gChicken breast
• to tasteSalt
• 5Tomatoes
• ½Yellow onion, for the sauce
• 2 clovesGarlic
• ≈ 250 mlWater
• 1 cubeChicken stock
• 2 tbspRapeseed oil
• 3Poblano peppers
• ½Yellow onion, thinly sliced
• 250 gSweetcorn, frozen or drained
• 2 tbspRapeseed oil, for the tortillas
• 15Corn tortillas
• 250 mlMexican crema
• 200 gChihuahua cheese, grated

Method

1. Put the chicken breasts in a saucepan, cover with water, add salt and bring to the boil.
2. Lower the heat and simmer for 20 minutes, until cooked through. Leave to cool a little in the liquid.
3. Meanwhile, char the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blackened all over. Put them in a plastic bag to sweat.
4. Blend the tomatoes with the onion, garlic, water and stock cube until smooth.
5. Heat half the oil in a saucepan, pour in the sauce and let it bubble over a medium-low heat for 10 minutes, until slightly thickened. Season with salt.
6. Peel the poblanos, remove the seeds and cut them into strips.
7. Heat the rest of the oil in a frying pan and soften the onion for 3 minutes. Add the poblano strips and sweetcorn, season with salt and cook for 3 minutes more.
8. Lift the chicken out of the liquid and shred it with two forks.
9. Heat the oven to 180 °C. Heat the oil in a frying pan and fry the tortillas for a few seconds per side, just to soften them without colouring. Drain on kitchen paper.
10. Spread a little sauce in a baking dish about 20 × 30 cm. Add a layer of tortillas dipped in the sauce and top with chicken, poblano strips and sweetcorn, crema and cheese. Repeat twice more and finish with tortillas, sauce, crema and cheese.
11. Bake for 25 minutes, until bubbling and the cheese is golden. Leave to rest for 5 minutes before cutting.

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