Ingredients with Measurements:
- 1 pound of chorizo sausage
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 can of black beans, drained and rinsed (15 oz)
- 1 can of corn, drained (15 oz)
- 1/2 cup of chopped fresh cilantro
- 12 corn tortillas
- 3 cups of shredded Mexican cheese blend
- 2 cups of chicken broth
- 1/4 cup of vegetable oil
Special Equipment Needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the chorizo over medium heat until browned and crumbled, about 8-10 minutes.
3. Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
4. Add the diced tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.
5. Add the black beans, corn, and cilantro to the skillet. Stir to combine and cook for an additional 5 minutes.
6. In a mixing bowl, whisk together the chicken broth and vegetable oil.
7. Dip each tortilla in the chicken broth mixture, then place it in the bottom of the baking dish. Repeat until the bottom of the dish is covered with tortillas.
8. Spread half of the chorizo mixture over the tortillas, then sprinkle 1 cup of shredded cheese over the top.
9. Repeat the layers with the remaining tortillas, chorizo mixture, and cheese.
10. Pour any remaining chicken broth mixture over the top of the layers.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 510
Fat: 34g
Carbohydrates: 25g
Protein: 27g
Sodium: 1310mg
Sugar: 5g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the chorizo sausage.
- Pinto beans can be substituted for the black beans.
- Monterey Jack cheese can be substituted for the Mexican cheese blend.
Variations:
- Add sliced jalapenos or diced green chilies for extra spice.
- Use flour tortillas instead of corn tortillas.
- Add a layer of cooked rice between the tortillas and chorizo mixture.
Tips and Tricks:
- Make sure to dip the tortillas in the chicken broth mixture to soften them before layering in the baking dish.
- Use a sharp knife to cut the pastel azteca into portions for serving.
- Garnish with additional chopped cilantro or sliced avocado before serving.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the pastel azteca in a 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the pastel azteca on a large platter with a side of guacamole and sour cream.
Garnishes:
Chopped cilantro, sliced avocado, and diced tomatoes.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested Side Dishes:
Spanish rice and refried beans.
Troubleshooting Advice:
If the tortillas are still too stiff after dipping in the chicken broth mixture, try microwaving them for 10-15 seconds to soften them further.
Food Safety Advice:
Make sure to cook the chorizo sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food History:
Pastel azteca is a Mexican casserole dish that typically features layers of tortillas, meat, cheese, and vegetables.
Flavor Profiles:
Spicy, smoky, and savory.
Serving Suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Mexican