Ingredients with Measurements:
- 1 lb. ground pork
- 4 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) diced tomatoes, drained
- 1 can (4 oz.) diced green chilies
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup vegetable oil
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, stirring occasionally.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the diced potatoes, drained diced tomatoes, diced green chilies, ground cumin, chili powder, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
5. Cover the skillet and simmer for 15-20 minutes or until the potatoes are tender.
6. Remove the skillet from the heat and stir in the chopped fresh cilantro.
7. In a mixing bowl, combine the shredded Monterey Jack cheese and the cooked pork and potato mixture.
8. Heat the corn tortillas in the microwave for 30 seconds or until soft.
9. In a 9x13 inch baking dish, spread a thin layer of the pork and potato mixture.
10. Place a tortilla on top of the pork and potato mixture and spread a layer of the mixture on top of the tortilla.
11. Repeat layering with the remaining tortillas and pork and potato mixture, ending with a layer of the mixture on top.
12. Cover the baking dish with foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
14. Let the Pork and Potato Pastel Azteca cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 850mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 4g
Protein: 24g
Substitutions for ingredients:
- Ground beef or ground turkey can be used instead of ground pork.
- Red potatoes or sweet potatoes can be used instead of white potatoes.
- Cheddar cheese or a Mexican blend cheese can be used instead of Monterey Jack cheese.
Variations:
- Add a can of drained black beans to the pork and potato mixture for added protein and fiber.
- Top the Pork and Potato Pastel Azteca with sliced avocado or a dollop of sour cream before serving.
Tips and tricks:
- Make sure to dice the potatoes into small pieces to ensure they cook evenly.
- Use a non-stick skillet to prevent the pork and potato mixture from sticking to the bottom.
- If the tortillas are too stiff, wrap them in a damp paper towel and microwave for 30 seconds to soften them.
Storage instructions:
- Store any leftover Pork and Potato Pastel Azteca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the desired amount of Pork and Potato Pastel Azteca on a microwave-safe plate and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Pork and Potato Pastel Azteca on a large platter and garnish with chopped fresh cilantro and sliced jalapeños.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Sliced avocado
- Sour cream
Pairings:
- Spanish rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Grilled corn on the cob
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the Pork and Potato Pastel Azteca is too dry, add a can of diced tomatoes or a splash of chicken broth to the pork and potato mixture.
Food safety advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Pastel Azteca is a traditional Mexican casserole made with layers of tortillas, meat, and cheese.
Flavor profiles:
- The Pork and Potato Pastel Azteca is savory and slightly spicy with a hint of smokiness from the chili powder.
Serving suggestions:
- Serve the Pork and Potato Pastel Azteca with a side of Spanish rice and a dollop of guacamole for a complete Mexican-inspired meal.
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Region: Mexican
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic