Pastel Azteca - DC News FOX 5 DC WTTG

Pastel Azteca

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16 tortillas

1 1/2 cup cooked corn kernels

2 cups shredded chicken

1 cup oaxaca cheese

2 cups creamy tomatillo salsa

2 cups blend oil


Lightly fry tortillas in oil just to soften. Layer tortillas into ramekins followed by shredded chicken. Add a layer of corn, then cheese.Continue until ramekin is full (about 4 layers). Add 2 ounces of creamy tomatillo salsa over the last layer and bake covered for 20 minutes at 350 F. Uncover and bake for an additional 15 minutes. Let cool to unmold.

Creamy Tomatillo Salsa

12 tomatillos

1 small white onion

1 bucilantro

2 jalapenos


2 qts water

1 cup sour cream or Mexican crema

Peel and clean tomatillos. Bring, tomatillos, onion, and jalapenosto a boil. Remove from water and set aside. Puree tomatillos, onion and jalapenos adding water as needed.Add rough chopped cilantro to blenderand salt to taste. Place sauce in a mixing bowl and whiskin crema.

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