Mexican lasagna - Pastel azteca

Pastel Azteca is basically a Mexican lasagna. It is a dish made with layered tortillas, chicken and lots of gooey melty cheese. In this version, we use pipian rojo, which is a type of mole (pronounced mole-ay; it comes from the Aztec word mōlli, meaning ‘sauce’). Made with a blend of toasted seeds, nuts, and earthy guajillo chillies, pipian rojo delivers a rich, velvety texture with layers of smoky, nutty, and slightly sweet flavors. Pastel Azteca is a bit of fusion between traditional indigenous recipes blended with Spanish influences. This dish is indulgent and delicious!

Ingredients

For the mole sauce

  • 1 pouch of Chili Maven mole (we used Pipian Rojo)

  • 300 ml of water or chicken broth

For Layers

  • 1 pack of corn tortillas (usually 20 in a pack)

  • 2 cooked and shredded chicken breasts

  • 100g melting cheese (like shredded mozzarella)

  • 1 tsp neutral oil like rapeseed

For Garnish

  • Mexican crema (mix Greek yogurt or creme fraiche with lime juice)

  • Thinly sliced onions

  • Coriander

  • Toasted sesame seeds

method

serves 3-4,

Prepare the Mole Sauce

  1. In a saucepan add the Chili Maven Mole powder and the broth. Bring to a boil over medium heat then simmer for 10 minutes, stirring constantly. Taste and add salt to taste.

2. Lightly Fry the Tortillas

  1. Heat the vegetable oil in a pan over medium heat.

  2. Lightly fry each tortilla for about 30 seconds per side. 

  3. Drain on a paper towel.

3. Assemble the Pastel Azteca

  1. Preheat the oven to 180°C

  2. Oil the baking dish and then spread a thin layer of mole sauce on the bottom.

  3. Add a tortilla, then the shredded chicken followed by the cheese and top with mole sauce. 

  4. Repeat until all ingredients are used, finishing with tortillas topped with mole sauce and extra cheese.

4. Bake & Serve

  1. Bake for 10-15 minutes, until the cheese is bubbling and golden.

  2. Remove from the oven and let it rest for 5 minutes.

  3. Garnish with a drizzle of Mexican crema, sesame seeds, and fresh coriander

Tips:

  • Remove the tortillas from the package and let them dry out slightly before assembling. This helps them hold their shape better and adds a satisfying bite to the final dish.

  • Make it Veggie: Swap the chicken for shredded oyster mushrooms. Be sure to cook them first and drain any excess liquid—this prevents them from releasing moisture, which will make the tortillas soggy.