Mexican cuisine · Dough, Pasta & Rice

Budín Azteca (Tortilla Bake)

A bake of corn tortillas, green tomatillo sauce, chicken and poblano strips, finished under melted cheese.

Ingredients · for 6 servings

• 12 corn tortillas
• 500 g tomatillos (canned)
• 3 poblano chiles
• 400 g chicken breast fillets
• 200 g corn
• 1 white onion
• 3 garlic cloves
• 1 bunch cilantro
• 200 g Mexican crema (or sour cream)
• 250 g grated cheese
• 4 tbsp vegetable oil
• Salt, pepper

Instructions

1. Char the poblano chiles all over under the oven broiler at 250°C for 10 min., let them sweat covered for 10 min., then peel, seed and cut into finger-wide strips.
2. Gently poach the chicken breast fillets in salted water for 15 min., let cool and shred with two forks; preheat the oven to 190°C top/bottom heat.
3. Puree the tomatillos with the onion, garlic and cilantro, and cook down in 2 tbsp vegetable oil for 8 min., until the sauce has darkened and thickened; season with salt and pepper.
4. Fry the corn tortillas in the remaining 2 tbsp vegetable oil for 20 sec. per side, so they don't fall apart in the bake, then drain on paper towels.
5. Layer three times in a baking dish: tortillas, tomatillo sauce, chicken, poblano strips, corn, crema and grated cheese – finish with sauce and cheese on top.
6. Bake for 40 min., until the surface is bubbling golden brown, then let rest for 10 min. and cut into pieces so the layers hold together.