PASTEL AZTECA | How To Make the best Tortilla Casserole ❤
(Link to all my videos) Rachel cooks with love
This delicious Pastel azteca is absolutely delicious to say the least, it's layers and layers of total goodness. This traditional dish is the casserole of choice when entertaining or just wanting something hearty and delicious. I alternate layers of gently fried corn tortillas with layers of salsa Verde, poblanos strips, corn grains ,onion strips, Mexican crema and Oaxaca cheese, it is best when made with a meat ingredient, I usually choose chicken but also love it with ground beef, I bake my Pastel Azteca casserole in the oven till bubbly, then serve it with a side salad. This dish is easy and absolutely fit for a king.
INGREDIENTS-----------------------
3 Lb boneless skinless chicken thighs
6 tomatillos
5 poblanos peppers (seeds and veins removed)
2 jalapenos (seeds removed)
1/2 medium onion (julienned for sauce)
6 garlic cloves (divided)
Cilantro (medium bunch)
1 Tbsp butter
1 Tbsp olive oil
1 tsp Better than bouillon
13 corn tortillas
18 oz Oaxaca cheese (grated)
Crema (Cacique Mexican table cream)
2 C. corn
1/2 tsp oregano
1/4 tsp ground cumin
oul for frying tortillas
1 &1/2 C. Chicken broth
Salt as needed
BLENDER INGREDIENTS-------------------
Tomatillos
1 poblano pepper
cilantro
2 jalapenos
1 C. chicken broth
INGREDIENTS TO BOIL CHICKEN---------
2 Celery ribs (cut in half)
1/4 tsp peppercorns
2 garlic cloves
1-2 tsp Better than bouillon (I used 1)
water to cover chicken by 1 &1/2 inches
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
■ Always use caution when working with raw meat.
■ Caution when working with a hot stove.
■ keep children away from hot stove.
#pastelazteca
#tortillacasserole
#casserole
Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at and use promo code LAGERSTROM20 at checkout! There’s a serious debate happening in the comments of my Chili video about whether or not chili should have beans so I decided to try my hand at the infamous Texas style chili con carne. Would I like it without the magical fruit?
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TEXAS CHILI RECIPE
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▪5lb or 2.5kg of boneless beef chuck roast (or boneless short ribs)
▪Neutral oil (canola, grapeseed, avocado etc)
▪20g (3-4 chiles depending on size) dried guajillo chile
▪20g (3-4 chiles depending on size) dried chipotle chile
▪20g (3-4 chiles depending on size) dried ancho chile
▪1000g or 1L beef stock + additional 300-500g
▪3g or 3tsp dried oregano
▪5g or 2tsp black pepper
▪10g or 1 3/4Tbsp ground cumin
▪3g 1tsp cinnamon
▪10g 1 ½Tbsp cocoa
▪1 large white onion, medium diced
▪1 poblano, medium diced
▪5 cloves of garlic, minced
▪50g or 3 1/2Tbsp tomato paste
▪Salt
▪15g or 1Tbsp hot sauce
▪10-15g or 1/2Tbsp molasses
▪10g or 2/3Tbsp apple cider vinegar
Cut beef into 1 1/2 inch or 3-4cm chunks, removing any large chunks of fat. Add to bowl with a glug/squeeze of oil and large pinch of salt. Mix to coat, spread beef chunks onto a sheet tray, and place under broiler (on high) to brown for about 15-20min until seared.
Place chiles on a plate and “toast” in a microwave for 60 sec. You can also do this in an oven.
Remove stems and seeds from chiles and add to a blender with 1000g/1L beef stock, oregano, black pepper, cumin, cinnamon and cocoa and blend for 1-2 minutes until a deeper red/brown color has developed.
Preheat large heavy bottom pot over med high heat. Switch oven temp to 275F/135C.
When pot on the stovetop is hot, add in a squeeze/glug of olive oil followed by chopped onions and poblanos and pinch of salt. When veg begins to caramelize add minced garlic and continue to saute for about another minute until fragrant. Add in chile puree (from above). Reduce heat to med low and add tomato paste and stir to combine. Add in beef and drippings and 300-500g of stock to create a more chili like consistency. Stir and braise (lid on) at 275F/135C for 90 minutes. After 90 minutes ladle off excess beef fat from top of chili. Load back into oven, (lid off) for another hour.
After 2.5 hours total cook time, check beef for resistance. It should easily shred apart, but not be mushy. Ladle off excess fat from top again. Taste for seasoning. Stir in hot sauce, molasses, vinegar, and pinch of salt to taste. Stir and taste for seasoning.
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CHEDDAR POBLANO CORNBREAD
▪50g or 3Tbsp butter
▪150g or about 1c med/fine grind cornmeal
▪150g or 1c AP flour
▪50g or 1/4c sugar
▪5g or 1tsp baking powder
▪5g or 2/3tsp baking soda
▪6g or 1tsp salt
▪2 large eggs
▪190g or 3/4c buttermilk
▪150g or ½c sour cream or greek yogurt
▪25g or 2Tbsp olive oil
▪115g or 1-1 1/2c sharp shredded cheddar cheese
▪115g or about 1c of poblano pepper, small diced
Preheat 10” cast iron over low heat. Add butter to cast iron to melt.
Whisk dry ingredients together.
Separately, whisk wet ingredients together. Add butter to wet ingredients. Add all of wet ingredients to dry and whisk to combine. Fold in cheddar and poblano.
Add batter to buttery cast iron, smooth and load into 425F/220C oven to bake for 18-20min until golden.
Garnish with whatever you’d like. I like sour cream, cheddar cheese, scallions, fresh tortilla chips, and cilantro.
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A Childhood Classic With a Twist | Cheeseburger Casserole (aka Gourmet Hamburger Helper)
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Today we are taking a Childhood Classic (Hamburger Helper) and elevating it to the next level! This Cheeseburger Casserole recipe comes together in about 30 minutes and reheats great! It's the perfect quick and easy weeknight meal. Let's #MakeItHappen
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Shopping List:
1 lb cavatappi or elbow noodles
5 cups beef broth (to boil pasta - optional)
1 lb ground beef (85% lean)
1 bell pepper
1 onion
3 tbsps chopped sundried tomatoes
1 cup cheddar cheese
1/2 cup mozzarella
1 cup colby jack
1 tbsp garlic paste
1/2 tsp beef bouillon
1 cup beef stock (added to meat mixture)
1 tbsp dijon mustard
2 tbsp tomato paste
1 tsp worcestershire sauce
1 cup ketchup
salt, pepper, garlic, onion powder, smoked paprika, red pepper flakes
3 EASY JIFFY RECIPES | SIMPLE & TASTY JIFFY CORN MUFFIN MIX RECIPES
Another common pantry staple used in new ways here:
Have some Jiffy corn muffin mix and want to do something with it other than plain ole cornbread? I've got three easy Jiffy recipes for you today! If you have a Jiffy recipe you love, feel free to leave it in the comments below!
RECIPES:
SLOPPY JOE CORNBREAD CASSEROLE:
CHEESY BROCCOLI CORNBREAD:
CORN CASSEROLE:
0:00 Hey Y'all
0:32 Sloppy Joe Cornbread Casserole
4:57 Cheesy Broccoli Cornbread
8:11 Corn Casserole
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Warning: Skyline Chili Provel Cheese Enchiladas will Change Your Taste Buds Forever #provelmania
Check out Doug’s episode for this collaboration at:
As I was pursuing the interweb, I ran across a recipe for Chili-Cheese Enchiladas. On one of my other monitors, I noticed that our Cincinnati Chili episode was getting some good views. At that moment, it hit me…
Recipe:
First make the Skyline Chili…you may want to double or triple this…in my humble opinion, there is no better chili dog than a Skyline Chili Chili Dog…
For the Skyline or Cincinnati Chili:
2 lbs ground beef
2 cups chopped sweet onion
4 cups beef stock
15-16 oz tomato sauce
3 T chili powder
2 T apple cider vinegar
2 t Worcestershire sauce
1/2 oz grated unsweetened chocolate
2 t minced garlic
1 t ground cinnamon
1 t ground cumin
1/2 t salt
1/2 t cayenne pepper
1/4 t ground allspice
1/4 t ground cloves
1 bay leaf
Brown the ground beef and onion, then drain.
Add the beef stock and simmer for about 10 minutes
Add all remaining ingredients and simmer uncovered for at least 1 hour
Remove the bay leaf.
Skim off any extra fat.
Ingredients for the remainder of this fine dish:
2 T butter
2 red bell peppers, chopped
2 cans diced Fire Roasted Tomatoes (14oz cans)
1 can can diced green chilies
8 Tortillas (it is up to you…flour or corn. I know our family likes the flour)
2 cups shredded cheese (again, up to you. Montey Jack, cheddar of Pepper Jack are all good choices. We are using Chihuahua cheese)
1 La Victoria Sauce Enchilada Green Mild Can – 10 Oz
3/4 cup (84g) shredded Monterey Jack Cheese
Instructions:
1. In a skillet on medium high heat, melt the butter, then sauté the bell peppers for about 5-7 minutes. Add the fire roasted tomatoes and chilies and continue to cook for about 5 minutes.
2. Add the above mixture to your single batch of Cincinnati chili and stir to mix.
3. Preheat the oven to 350 degrees Fahrenheit.
4. In a 9 x 13 inch baking sheet pour a few spoonful’s of the chili on the bottom.
5. Lay one tortilla out and add a good spoonful of the chili, 2 T cheese, roll up into a enchilada and place in the baking dish. Repeat with all 8 tortillas.
6. Once you have rolled all 8 tortillas pour 2 cups of chili on top of enchiladas. Add the green enchilada sauce to the top.
7. Cover with foil and bake for 25-30 minutes. Remove the foil and top with Monterey Jack cheese evenly over the chili cheese enchiladas. Return to the oven without the foil and bake for an additional 10-15 minutes until the cheese is melted and the sauce is bubbling.
8. Remove from the oven and serve with toppings like red onion, Greek yogurt or sour cream, salsa, cilantro, avocado or jalapenos.
These most likely will not come out pretty…but they will be damn good!
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Creole Cornbread Recipe
Creole Cornbread Recipe - Cornbread is a staple of Cajun and Creole cuisine. So if you've never had then you're in for a real treat!
Creole Cornbread Ingredients
2 cups Cooked Rice
2 large Eggs, room temperature
1 cup Whole Milk
1 cup Yellow Cornmeal
1/2 cup chopped Onion
1 - 2 tbsp chopped Jalapeno Peppers
1/2 tsp Baking Soda
1 tsp Salt
1/4 cup Canola Oil
1 (14.5 ounces) can Cream-Style Corn
3 cups shredded Cheddar Cheese
**** Note ****
To level this Creole Cornbread up even further add these ingredients:
1 tbsp Creole Seasoning (I strongly suggest Creole Kick)
1 tsp Cumin
Small Shrimp can be added as well
2 - 3 tbsp chopped Jalapenos with seed for that bite!
Enjoy!
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