PASTEL AZTECA IN CREAMY POBLANO SAUCE | MEXICAN TORTILLA CASSEROLE
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you the how to make the best paste azteca made with a creamy poblano sauce, basically tortilla casserole or tortilla pie, keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Original sauce : ????
???? Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
All my utensils are from Walmart ????
Molcajete- gift from my mom & dad ????????
Comal - bed & bath beyond
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Ingredients: 15x10 dish, 8-10 servings
3 lbs chicken breast
18-20 Corn tortillas
1 can sweet corn
Oil
1 tbsp butter
20 oz queso oaxaca
7 chile poblanos
2 chile serranos
1 onion
6 garlic cloves
1 bunch cilantro
1 1/2 c crema mexicana(table cream)
4 oz cream cheese
1 tsp black pepper
1 1/2 tbsp chicken bouillon
Salt
1 serving of love ????
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FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Pastel Azteca
Pastel Azteca. Pastel Azteca de Jauja Cocina Mexicana™. Pastel Azteca de tortilla de maíz con pollo, salsa de tomate y chile verdes, rajas con elote y crema, y queso gratinado. Receta completa, técnicas paso-a-paso y los mejores tips de cómo hacer Pastel Azteca. Un clásico de #JaujaCocinaMexicana para almuerzos, comidas y meriendas con toda la familia. Buen provecho, y mil gracias por suscribirse
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INGREDIENTES PASTEL AZTECA
POLLO: agua la necesaria, sal al gusto, 1½ kg pollo, 4 dientes ajo grandes, 2 ramas apio, ½ cebolla, ¼ cdta sal
SALSA VERDE: 6-8 chiles serrano, ¼ cebolla, 2 dientes ajo, 1 kg tomate verde, 1 manojo cilantro, ½ tza agua cocción, ½ cebolla chica rallada, 2 dientes ajo prensados, 3 cda mantequilla, 1 chorrito aceite olivo, 2¼ cdta sal o caldo de pollo en polvo
RAJAS: 300 gm chiles poblano
TORTILLAS: 15-18 tortillas de maíz, aceite vegetal para freír el necesario
PASTEL: 1 tza elote, 1 tza crema de leche o media crema, 250 gm queso Manchego Mexicano rallado
INGREDIENTS
CHICKEN: water, salt to taste, 3 lb chicken, 4 large garlic cloves, 2 celery sticks, ½ onion, ¼ tsp salt
GREEN SALSA: 6-8 SERRANO CHILES, ¼ ONION, 2 GARLIC CLOVES, 2¼ lb tomatillo, 1 bunch cilantro, ½ cup water from cooked tomatillos, ½ grated onion, 2 pressed garlic cloves, 2 tbsp butter, drizzle olive oil, 2¼ tsp salt or chicken bouillion
RAJAS: ¾ lb poblano peppers
TORTILLA: 15-18 corn tortillas, vegetable oil
PASTEL: 1 cup corn, 1 cup cream, ½ lb Mexican Manchego, quesadilla or mozzarella cheese
How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo mole for funerals.
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
4 pasteles azteca que no imaginabas | Kiwilimón
Prepara pastel azteca de 4 formas diferentes y sácale provecho a este platillo mexicano rendidor y económico. Ya sea que quieras aprovechar una pechuga de pollo cocida o que prefieras una versión vegana sin carne, estas 4 recetas de pastel azteca te darán una comida completa y deliciosa, adecuada para ti.
Encuentra las recetas AQUÍ ➡
Pastel Azteca Vegano con Huitlacoche -
Pastel Azteca de Pollo con Salsa Poblana -
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Pastel Azteca con Mole -
Sopa Azteca Authentic Recipe | EASY & DELICIOUS
Learn how to make traditional Sopa de Tortillas, aka Sopa Azteca. Served with cheese, cream, and fried guajillo pepper.
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