Mexican Lasagna (Pastel Azteca)

Difficulty:

1/5

Ease of Preparation: Medium

Yield: 4 servings

Ingredients:

2 tablespoons (30 ml) corn oil, plus more for frying
2 onions, chopped
2 poblano peppers, roasted, peeled and chopped
3 cloves garlic, minced
3 ½ cups (828 ml) cooked, deboned, and shredded chicken thighs
1 tablespoon (15 ml) chili powder
1 tablespoon (15 ml) ground cumin
1 tablespoon (15 ml) ground coriander
¼ teaspoon (1.25 ml) cayenne pepper
Salt and pepper
2 cups (480 ml) mole
2 cups (480 ml) chicken stock
1 teaspoon (5 ml) Mexican oregano
12x 6-inch (15 cm) corn tortillas
14 oz. (414 ml) refried beans, warmed
2 cups (480 ml) shredded Monterey Jack
2 cups (480 ml) shredded cheddar
Mexican crema (or sour cream, if not available), to serve
Chopped cilantro, to serve
Hot sauce, to serve

Method:

In a large skillet over medium high heat, warm the oil. Add the onions and saute until translucent, 5-6 minutes.
Add the poblano peppers and garlic and continue to cook until aromatic, 1-2 minutes more.
Add all the chicken and mix well with the vegetables.
Add the chili powder, cumin, coriander, and cayenne. Season with salt and pepper. Toss and mix well.
Add the mole, chicken stock, and Mexican oregano. Mix well. Allow the mixture to come to a boil, then reduce to a simmer. Allow to simmer until thickened, 15-20 minutes.
Meanwhile, soften the tortillas. In a 9-inch (23 cm) skillet, heat ½ cup (120 ml) oil on medium high heat until it is sizzling hot, but not smoking.
Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don’t get crisp.
Remove the tortillas from the pan and place on a plate lined with paper towels to soak up the excess oil.
Preheat oven to 350 F (177 C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
Arrange 4 tortillas in one layer, overlapping slightly.
Spread some of the beans evenly over tortillas and top with an even layer of the chicken mixture. Mix the two shredded cheeses together. Sprinkle some of the cheese overtop.
Repeat layering of tortillas, beans, chicken mixture, and cheese and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.
Bake on the middle rack in the oven until the casserole is heated through and the cheese is completely melted and bubbling, roughly 35 minutes.
Let the dish stand for 10 to 15 minutes before serving.
Portion and serve, crema (or sour cream), cilantro, and hot sauce.