Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 2 medium zucchinis, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14 oz.)
- 1 can of black beans, drained and rinsed (14 oz.)
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups of shredded cheese (Mexican blend or cheddar)
- 1/4 cup of chopped fresh cilantro
- 2 tbsp. of vegetable oil
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the sliced zucchinis and cook until tender, about 5 minutes.
4. Add the diced tomatoes, black beans, chili powder, cumin, oregano, salt, and pepper. Stir to combine and let simmer for 5 minutes.
5. Add the fish pieces to the skillet and cook for 5-7 minutes, or until the fish is cooked through.
6. In a mixing bowl, combine the shredded cheese and chopped cilantro.
7. To assemble the pastel azteca, spread a thin layer of the fish and zucchini mixture on the bottom of the baking dish.
8. Place a layer of tortillas on top of the mixture, overlapping them slightly.
9. Add another layer of the fish and zucchini mixture on top of the tortillas.
10. Sprinkle a layer of the cheese and cilantro mixture on top of the fish and zucchini mixture.
11. Repeat the layers of tortillas, fish and zucchini mixture, and cheese and cilantro mixture until all ingredients are used up.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
14. Let the pastel azteca cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Fat: 16g
Carbohydrates: 31g
Protein: 28g
Fiber: 7g
Sugar: 5g
Sodium: 590mg
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Yellow squash can be used instead of zucchini.
- Canned diced tomatoes with green chilies can be used instead of plain diced tomatoes.
- Pinto beans can be used instead of black beans.
- Monterey Jack cheese can be used instead of Mexican blend or cheddar cheese.
Variations:
- Add sliced jalapeños or green chilies for extra heat.
- Use ground beef or turkey instead of fish for a meatier version.
- Add corn kernels for extra texture and sweetness.
- Top with sliced avocado or sour cream before serving.
Tips and tricks:
- Make sure to slice the zucchinis thinly so they cook evenly.
- Use a good quality cheese for the best flavor.
- Let the pastel azteca cool for a few minutes before cutting into it to prevent it from falling apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the pastel azteca on a large platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, sliced avocado, and sour cream.
Pairings:
Serve with a side of Mexican rice and a green salad.
Suggested side dishes:
Mexican rice and a green salad.
Troubleshooting advice:
If the pastel azteca is too dry, add a splash of chicken or vegetable broth to the fish and zucchini mixture.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pastel azteca is a Mexican casserole dish that is typically made with layers of tortillas, meat or vegetables, cheese, and sauce.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot with a side of Mexican rice and a green salad.
Related Categories
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Region: Mexican
Taste: Savory, Tangy, Spicy, Zesty, Herbaceous