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
Rachael Ray Makes Chilaquiles | 30 Minute Meals with Rachael Ray | Food Network
Rachael's hearty, egg-topped Chilaquiles will make you want breakfast for EVERY meal.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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Chilaquiles
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy
Directions
Preheat oven to 425 degrees F.
Gather your ingredients.
Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
Serve the chilaquiles from the pan.
Cook’s Note
The red chile sauce can be stored for 2 weeks in the fridge and can also freeze easily for an even quicker meal the next time you need it.
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Rachael Ray Makes Chilaquiles | 30 Minute Meals with Rachael Ray | Food Network
How to Make Green Chilaquiles with Chicken / Chilaquiles Verdes
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how I make the best green chilaquiles, perfect to have them any day any time!!!!! This is the same green sauce I used in my green enchilada video. I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
Ingredients:
15 corn tortillas
1 lb chicken breast
20 sm tomatillos
2 chile poblanos
3 chile Serrano’s
3 garlic cloves
1 chicken bouillon
1/2 purple onion
1/2 white onion
1 cup cilantro
1 cup Monterey Jack cheese
Sour cream
Mexican sour cream
Queso fresco
Olive oil
Cumin
Sal
Pepper
1 serving of love ????
Green Chile enchiladas recipe :
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Green Chilaquiles with Chicken
#GreenChilaquileswithchicken #Chilaquilesverdesconpollo
Green Chilaquiles with Chicken | In this video, I'll show you how to make Green Chilaquiles with Chicken, aka, Chilaquiles Verdes con Pollo. It's the ultimate Mexican Comfort food with green salsa (salsa verde) soaked over corn tortillas with tender chicken. Fresh, bright garnishes complete this fabulous dish.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Chilaquiles Verdes with Chicken
recipe by shereen pavlides
10 tomatillos - stemmed, husked
4 cubanelle peppers
2 poblano chiles
1 serrano chile (optional: if you want it extra spicy)
3 tablespoons canola oil - divided
kosher salt / fresh finely ground black pepper
6 garlic cloves - sliced
5 green onions - sliced, dividing whites and dark green slices
2 cups chicken stock or low sodium chicken broth
2 1/4 pounds boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
2 limes - 1 cut into wedges, 1 cut in half
1 bag thick, hearty corn tortilla chips
Garnishes:
1/2 pound Monterey jack cheese - freshly grated
red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)
Mexican crema or sour cream
chopped cilantro
Directions:
Adjust oven rack directly under the broiler. Heat broiler on HIGH.
Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.
Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.
Adjust rack to the middle position. Heat oven to 400 degrees F.
Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.
Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.
Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.
Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}
Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.
Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.
Garnishes:
Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).
Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.
SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.
PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.
Mexican Lunch: Chicken and Corn Chilaquiles Casserole
Nicholas Kick's Senior Project. Three meals a day, every day a different nationality, all on a college budget.
Instagram: college_eats101
Mexican Lunch: Slow Cooker Chicken Quesadillas with Pico de Gallo
Ingredients:
-½ cup of loosely packed cilantro leaves
-½ jalapeno pepper
-½ can of corn
-½ tomato
-2 handfuls of tortilla chips
-Half a bag of remade chicken
Process:
-Preheat oven to 375 degrees Fahrenheit
-Dice tomato and jalapeño pepper and put into a bowl together
-Line bottom of a Pyrex dish with tortilla chips
-Spread tomatoes and jalapeño peppers on top then add chicken, the corn, half the cilantro, and a handful of cheese
-Layer another layer of tortilla chips
-Add the remainder of the chicken and cilantro then another handful of cheese
-Tent with aluminum foil and place in oven for 20 minutes
-Uncover after 20 minutes and leave in for another 5 to crisp cheese
-Enjoy!
How to make Chicken Chilaquiles
Chicken dinner chilaquiles, a quick dinner packed with golden fried tortillas, salsa verde, scrambled eggs, and shredded chicken. Comforting and delicious!