Enchiladas Aztecas de al sazón de Mor. Aztec enchiladas
Receta nueva de Al sazón de Mor , Enchiladas Aztecas, las más deliciosas que probaras.
Ingredientes :
Pará relleno de la tortilla:
750gm de pechuga de pollo
1 trozo de cebolla
2 dientes de ajo
1 cda sal
1/2 cda oregano
600gm Chile poblano
1 taza media crema
1 taza queso oaxaca (o el de tu preferencia de queso para fundir)
1/4 cebolla picada
2 dientes ajo picado
Pará la salsa :
2 latas de 400gm granos de elote dorado
2 tazas caldo de pollo
65gm mantequilla
1/4 cebolla picada
2 cdas harina de trigo
190 gm queso crema
Sal y pimienta al gusto
Cebolla de verdeo o cebollin
Tortillas de maíz
Aceite para freír
Te invito a dejar en los comentarios que te pareció esta receta y te invito a suscribirte a mi canal y activar la campanita para que no te pierdas ninguna de mis recetas. Así me ayudaras a compartir más recetas como esta que espero te haya gustado.
Muchas gracias por ver mi video. Bendiciones para ti y los tuyos y nos vemos en la próxima receta. Buen provecho
Bring the Authentic Mexican Flavors with this PASTEL AZTECA | Red Sauce Chicken Aztec Casserole
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are making a very special Aztec casserole aka Pastel Azteca, this one is our type of lasagna it’s full of flavor and best yet super easy to make ☺️, I hope you enjoy it as much as my family and I 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 button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
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Ingredients:
For the sauce
4 roma tomatoes
4 New Mexico or guajillo or Chile pepper
1 red bell pepper
3 Chile morita
2 chile serranos (optional)
1/2 small white onion
3 garlic cloves
1 cup crema mexicana
1 cup chicken broth
Salt and black pepper
For the chicken mixture
1 red bell pepper;sliced
1 small white onion;sliced
3 Chile poblanos; roasted peeled and sliced
2 minced garlic cloves
1 cup precooked black beans
1 cup corn kernels
3 lbs precooked chicken
1/2 tsp oregano
1/2 tsp parsley
Salt and black pepper
To assemble
Corn tortillas
Oil for frying
Your favorite melting cheese;mine is Oaxaca
1 serving of love????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
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Recipes in Spanish:
#pastelazteca #tortillacasserole #azteccasserole
PASTEL AZTECA | How To Make the best Tortilla Casserole ❤
(Link to all my videos) Rachel cooks with love
This delicious Pastel azteca is absolutely delicious to say the least, it's layers and layers of total goodness. This traditional dish is the casserole of choice when entertaining or just wanting something hearty and delicious. I alternate layers of gently fried corn tortillas with layers of salsa Verde, poblanos strips, corn grains ,onion strips, Mexican crema and Oaxaca cheese, it is best when made with a meat ingredient, I usually choose chicken but also love it with ground beef, I bake my Pastel Azteca casserole in the oven till bubbly, then serve it with a side salad. This dish is easy and absolutely fit for a king.
INGREDIENTS-----------------------
3 Lb boneless skinless chicken thighs
6 tomatillos
5 poblanos peppers (seeds and veins removed)
2 jalapenos (seeds removed)
1/2 medium onion (julienned for sauce)
6 garlic cloves (divided)
Cilantro (medium bunch)
1 Tbsp butter
1 Tbsp olive oil
1 tsp Better than bouillon
13 corn tortillas
18 oz Oaxaca cheese (grated)
Crema (Cacique Mexican table cream)
2 C. corn
1/2 tsp oregano
1/4 tsp ground cumin
oul for frying tortillas
1 &1/2 C. Chicken broth
Salt as needed
BLENDER INGREDIENTS-------------------
Tomatillos
1 poblano pepper
cilantro
2 jalapenos
1 C. chicken broth
INGREDIENTS TO BOIL CHICKEN---------
2 Celery ribs (cut in half)
1/4 tsp peppercorns
2 garlic cloves
1-2 tsp Better than bouillon (I used 1)
water to cover chicken by 1 &1/2 inches
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
■ Always use caution when working with raw meat.
■ Caution when working with a hot stove.
■ keep children away from hot stove.
#pastelazteca
#tortillacasserole
#casserole
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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????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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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
#pastelazteca
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Contacto: jaujacocinamexicana@gmail.com
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.
Follow Evangelina's work here:
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing