Pastel Azteca with Chicken and Poblano

Preheat the oven to 220°C. Place 4 poblano peppers on a baking sheet and roast for 12–15 minutes, turning occasionally, until the skins are charred in spots. Transfer them to a bag or a covered bowl for 7 minutes, then peel off the skins and remove the stems and seeds: cut 2 peppers into strips and set aside the other 2 for the sauce.

Place the chicken breasts in a pot, cover with water, add half the onion, 2 garlic cloves and salt. Bring to a boil and simmer for 20–25 minutes, until the chicken is cooked through. Remove the chicken, shred it, and reserve 300 ml of the chicken stock.

Blend the 2 roasted poblano peppers, the tomato, the remaining onion, 2 garlic cloves, a cilantro stem and the chicken stock until smooth.

Heat 2 tbsp of oil in a saucepan, pour in the sauce, add the cream, stir and simmer over medium heat for 10 minutes until slightly thickened. Season with salt and black pepper.

Heat the remaining oil in a skillet and fry each tortilla for about 10 seconds per side — just until softened, not crisp. Place the tortillas on a paper towel to drain.

Spread a little sauce over the bottom of a baking dish. Add a layer of tortillas, then some of the sauce, chicken, corn, poblano strips and cheese; repeat the layers twice more. Finish with a layer of tortillas, sauce and cheese.

Cover the dish with foil and bake at 180°C for 20 minutes, then remove the foil and bake for another 5 minutes, until the cheese is melted and golden.

Let the pastel azteca rest for 10 minutes, cut into portions and serve hot.