Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of dried oregano
- 1 can of diced tomatoes (14.5 ounces)
- 1 can of black beans, drained and rinsed (15 ounces)
- 1/2 cup of chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 package of frozen spinach, thawed and drained (10 ounces)
- 1 package of corn tortillas (12 count)
- 2 cups of shredded Mexican cheese blend
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the shrimp, cumin, chili powder, and oregano to the skillet. Cook for 2-3 minutes or until the shrimp are pink and cooked through.
4. Add the diced tomatoes, black beans, chicken broth, salt, and pepper to the skillet. Bring to a simmer and cook for 5 minutes.
5. Add the spinach to the skillet and stir to combine.
6. Spread a thin layer of the shrimp and spinach mixture on the bottom of the baking dish.
7. Layer 4 tortillas on top of the mixture, overlapping slightly to cover the bottom of the dish.
8. Spread another layer of the shrimp and spinach mixture on top of the tortillas.
9. Sprinkle 1/2 cup of shredded cheese on top of the mixture.
10. Repeat the layers of tortillas, shrimp and spinach mixture, and cheese until all ingredients are used, ending with a layer of cheese on top.
11. Cover the baking dish with foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
13. Let the pastel azteca cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Total Fat: 19g
Saturated Fat: 9g
Cholesterol: 155mg
Sodium: 1090mg
Total Carbohydrates: 27g
Dietary Fiber: 7g
Sugar: 4g
Protein: 35g
Substitutions for ingredients:
- Shrimp: You can substitute chicken or beef for the shrimp.
- Spinach: You can use kale or Swiss chard instead of spinach.
- Tortillas: You can use flour tortillas instead of corn tortillas.
- Cheese: You can use cheddar or Monterey Jack cheese instead of Mexican cheese blend.
Variations:
- Vegetarian: Omit the shrimp and use vegetable broth instead of chicken broth.
- Gluten-free: Use corn tortillas that are labeled gluten-free.
Tips and tricks:
- Thaw the spinach in the refrigerator overnight or in the microwave for a few minutes.
- Use a sharp knife to cut the pastel azteca into servings.
- Garnish with additional cilantro and sliced avocado.
Storage instructions:
Store leftover pastel azteca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual servings in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the pastel azteca on a colorful platter with a side of guacamole and salsa.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Mixed green salad
- Grilled vegetables
- Fresh fruit
Troubleshooting advice:
- If the pastel azteca is too dry, add a little more chicken broth to the shrimp and spinach mixture.
- If the tortillas are too crispy, cover the baking dish with foil for the entire cooking time.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pastel azteca is a Mexican casserole that is traditionally made with layers of tortillas, chicken, and a creamy sauce. This recipe puts a spin on the classic dish by using shrimp and spinach.
Flavor profiles:
This dish is savory and slightly spicy with a hint of smokiness from the chili powder and cumin.
Serving suggestions:
Serve the pastel azteca with a side of Mexican rice and a margarita for a festive meal.
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Region: Mexican