Pastel Azteca de Carne BY MELISSA TREVINO
MELISSA TREVINO AND FAMILY 2025
Pastel Azteca de Carne
Coming from a big family, when everyone gathers, we need recipes that are hearty, simple, and can feed a crowd. This dish is exactly that. It’s perfect if you’re expecting guests; you can make it ahead of time and simply warm it in the oven before serving.
In our home, we especially love Pastel Azteca for brunch. We’ll pop it in the oven while the coffee is brewing, and before long, the kitchen smells absolutely wonderful. There are so many versions of this traditional dish, but this one is extra special. It came from a dear family friend, Maria Jauregui, who is no longer with us. Cooking recipes of past loved ones is a way to keep their memory alive, and what a beautiful gift that is.
Ingredients
1 pound beef for shredding (brisket, chuck, or flank steak works well)
4–5 poblano peppers
3 slices of onion, cut into thin strips
1 cup corn kernels (fresh, frozen, or canned)
2 cups tomato sauce (homemade or canned)
12–14 corn tortillas
2 cups grated cheese (Oaxaca, Chihuahua, mozzarella, or Monterey Jack)
Salt and pepper, to taste
Oil, for cooking
Instructions
1. Cook and shred the beef
Place the beef in a pot with water, a pinch of salt, and if you’d like, half an onion and a garlic clove for flavor. Bring to a boil, then reduce to medium heat, cover, and cook until tender, about 1–1.5 hours. Let it cool slightly before shredding with two forks (or your hands). Set aside.
2. Roast the poblano peppers
Char the peppers directly over a gas flame, in a hot skillet, or under the broiler until the skin is blackened all over. Place them in a plastic bag or cover with a towel for 10 minutes to steam, then peel off the skin, remove the stems and seeds, and cut into strips (rajas).
3. Cook the onions and poblanos
Heat a little oil in a skillet, add the onion, and sauté until soft and translucent. Stir in the poblano strips and cook for a couple more minutes.
4. Add the corn and beef
Add the corn kernels and shredded beef to the skillet. Season with salt and pepper and cook for about 5 minutes, until the flavors come together. This is your filling.
5. Prepare the tortillas
Lightly fry each tortilla in a bit of oil for just a few seconds per side—this keeps them from breaking when layered. Drain on paper towels.
6. Prepare the tomato sauce
If using canned, simply warm it. For homemade, blend 4 tomatoes, 1 small onion, and 1 garlic clove, then simmer in oil until thickened. Season with salt.
7. Assemble the dish
Preheat the oven to 350°F (175°C). Spread a spoonful of sauce in the bottom of a baking dish. Layer tortillas, then the beef mixture, then the sauce, then the cheese. Repeat until everything is used, finishing with sauce and cheese on top.
8. Bake
Bake for 20 minutes, until the cheese is melted, bubbling, and lightly golden.
9. Serve
Let cool for 5 minutes before cutting. Serve warm with a simple salad or beans on the side.