Pastel Azteca Vegetariano Recipes

PASTEL AZTECA (MEXICAN LASAGNA)

Steps:

• Place chicken, onion, bay leaf, garlic and a little salt in a pot then cover with water. Bring to a boil and cook until the meat is tender.
• Strain the broth and let the chicken cool and then shred it using two forks. Set everything aside.

ZUCCHINI-TORTILLA CASSEROLE (PASTEL AZTECA)

Steps:

• Preheat the oven to 350 degrees F.
• In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
• In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
• In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
• Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot.

PASTEL AZTECA VEGETARIANO

Steps:

• Calienta el horno a 350°F.
• Calienta una sartén pesada grande a fuego medio-alto. Pincela las tortillas con 2 cdas. de aceite. Agrégalas a la sartén por tandas; cocínalas de 10 a 15 segundos por lado o justo hasta el momento de ablandarse. (No las cocines demasiado. Las tortillas deben quedar todavía flexibles.) Escúrrelas sobre toallas de papel. Corta 6 tortillas por la mitad.
• Calienta 1 cdta. del resto del aceite en una cacerola mediana a fuego medio. Agrega 1/4 taza de cebollas; cocínalas 3 min. revolviéndolas con frecuencia. Incorpora la salsa de tomate y el orégano; mantén un hervor suave 10 min. mientras revuelves de vez en cuando.
• Calienta el resto del aceite, mientras tanto, en la sartén grande. Agrega el resto de las cebollas; cocínalas 3 min. revolviéndolas con frecuencia. Agrega las papas, el calabacita y el elote; cocínalos 5 min. revolviéndolos con frecuencia. Agrega el queso crema con la leche; cocínalo revolviéndolo con frecuencia de 3 a 5 min. o hasta que se derrita y se obtenga una salsa bien mezclada. Retíralo del fuego.
• Rocía un molde para hornear de 13x9 pulgs. con aceite en aerosol; cubre el fondo con 2 tortillas enteras y 4 mitades de tortilla. Ponles encima 1 taza de salsa, 1-1/2 taza de mezcla de papas y 1 taza de queso; repite el procedimiento. Repite las capas de tortilla, salsa y queso; tápalo. Reserva el resto de la salsa más tarde.
• Hornea el pastel 30 min. o hasta que se termine de calentar. Cocina en el microondas el resto de la salsa y los chiles chipotles en un tazón apto para tal uso a potencia ALTA 2 min. Sirve la salsa con el pastel.

VEGETARIAN "PASTEL DE PAPA" (POTATO AND LENTIL PASTEL)

Steps:

• Preheat oven to 375°RF.
• For the lentils: Boil the lentils in water and salt until tender, about 20 minutes. Drain. Sauté chopped onions in the oil for about 3 minutes, and add the chopped red pepper for about 5 more minutes, add salt and pepper. Add the lentils, lower the heat (lentils are already cooked).
• Season with a lot of cumin, a little bit of cayenne pepper, salt and pepper. You can try them and keep seasoning until you like them.
• For the mashed potatoes: Peel (before or after boiling) and boil the potatoes in water with salt. Once tender, mash with fork. While you mash you can add the butter, the milk, salt, parmesan cheese, pepper and nutmeg. It doesn't have to be neither smooth or hard, something in between, you can control this with the milk. Don't add the egg until the end so you can try it and season as you like. Once mashed and once you love it and can't stop eating it, add the egg and mix well.
• Use a baking dish or casserole dish (I used a glass Pyrex), spray it with nonstick spray, and add one thin layer of the mashed potatoes, less than half an inch tall. Spread it evenly. Add the lentils on top of it, spread them, and add the rest of the mashed potatoes on top of the lentils. Draw lines with a fork on top of the mashed potatoes, these will brown and be crispy.
• Bake pastel for 20-30 minutes, until the lines of the fork turn a little golden.
• Let it stand or a few minutes before enjoying.