Vegan Pastel Azteca (Mexican Tortilla Bake)

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main Course
• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Diet: Vegan
• Categories:#vegan#Mexican#bake#tortilla#jackfruit#dairy-free#gluten-free#make-ahead#comfort food#plant-based

Nutritional Values

This plant-based bake is naturally cholesterol-free and lower in saturated fat than the traditional chicken-and-dairy version. Jackfruit provides dietary fibre and a small amount of plant protein, whilst corn tortillas supply complex carbohydrates and are naturally gluten-free. Poblano chillies are rich in vitamin C, beta-carotene, and antioxidants. Tomatoes contribute lycopene and vitamin A. The cashew crema adds healthy monounsaturated fats. Use a reduced-sodium vegan cheese and go easy on added salt to keep the dish heart-friendly. Suitable for vegan, dairy-free, and gluten-free diets.

Not available.

Vegan Pastel Azteca (Mexican Tortilla Bake)

A fully plant-based take on the beloved Mexican classic, Pastel Azteca. Layers of soft corn tortillas are stacked lasagne-style with smoky poblano strips (rajas), sweet corn, a rich roasted-tomato caldillo, tender shredded jackfruit in place of chicken, silky cashew crema, and a melty tapioca-based vegan cheese. Every bite delivers the deep, comforting flavours of traditional Mexican home cooking — entirely free from animal products. Perfect for a midweek family dinner or assembled a day ahead as a crowd-pleasing party centrepiece.

Ingredients
[ ] 500 g young green jackfruit (tinned in water or brine, drained and rinsed) — replaces chicken breast
[ ] 8 corn tortillas
[ ] 5 poblano chillies
[ ] 4 ripe Roma tomatoes (jitomates)
[ ] ¼ white onion (for the caldillo sauce)
[ ] ½ white onion, thinly sliced (for the rajas)
[ ] 2 cloves of garlic
[ ] 1 tin (220 g) sweet corn kernels, drained
[ ] 200 g tapioca- or nutritional-yeast-based vegan melting cheese, grated — replaces Mexican Manchego/Chihuahua cheese
[ ] 200 ml unsweetened cashew crema (shop-bought or blended from soaked cashews) — replaces Mexican table crema
[ ] 2 tablespoons of vegetable oil, plus a little extra for the tortillas
[ ] 1 teaspoon of salt
[ ] Black pepper, to taste
[ ] 2 cloves of garlic (used when simmering the jackfruit)
[ ] ½ white onion (used when simmering the jackfruit)
[ ] 1 teaspoon of smoked paprika or chipotle powder (optional, for depth)

Instructions
[ ] 1. Place the drained jackfruit in a saucepan with enough water to cover, along with 2 cloves of garlic, ½ white onion, ½ teaspoon of salt, and a pinch of black pepper. Bring to the boil, then reduce the heat and simmer for 15 minutes until tender.
[ ] 2. Drain the jackfruit and discard the onion and garlic. Use two forks to shred the jackfruit finely, mimicking the texture of pulled chicken. Stir in smoked paprika or chipotle powder if using, then set aside.
[ ] 3. Place the poblano chillies directly over a gas flame or under a hot grill, turning occasionally, until the skin is charred all over. Transfer to a bowl, cover tightly with cling film or a plate, and leave to sweat for 10 minutes.
[ ] 4. Peel off the charred skin, remove the seeds and veins, then slice the flesh into long strips (rajas). Set aside.
[ ] 5. Heat 1 tablespoon of vegetable oil in a frying pan over a medium heat. Add the ½ sliced white onion and cook for 3–4 minutes until softened.
[ ] 6. Add the poblano rajas and drained sweet corn kernels. Season with salt and pepper and stir-fry for a further 3 minutes. Remove from the heat and set aside.
[ ] 7. Place the Roma tomatoes in a saucepan of boiling water and cook for 5 minutes until softened. Transfer to a blender along with the ¼ white onion, 2 cloves of garlic, ½ teaspoon of salt, and a pinch of black pepper. Blend until smooth.
[ ] 8. Heat 1 tablespoon of vegetable oil in the same saucepan over a medium-high heat. Pour in the blended tomato mixture and simmer for 8–10 minutes, stirring occasionally, until it darkens and thickens. Taste and adjust the seasoning.
[ ] 9. Heat a thin film of vegetable oil in a small frying pan over a medium heat. Pass each corn tortilla through the hot oil for about 10–15 seconds per side — just long enough to make them pliable and lightly coated, not crispy. Drain briefly on kitchen paper.
[ ] 10. Preheat the oven to 180 °C (350 °F / Gas Mark 4).
[ ] 11. Spread a thin layer of caldillo over the base of a deep baking dish (approximately 20 × 28 cm). Lay 2 tortillas over the sauce, overlapping slightly.
[ ] 12. Add a layer of shredded jackfruit, followed by a spoonful of rajas and corn, a drizzle of cashew crema, a ladleful of caldillo, and a handful of grated vegan cheese.
[ ] 13. Repeat the layers — tortillas, jackfruit, rajas and corn, cashew crema, caldillo, vegan cheese — until all the ingredients are used, finishing with a generous topping of caldillo, cashew crema, and vegan cheese.
[ ] 14. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes until the top is bubbling and the vegan cheese has melted and turned golden at the edges.
[ ] 15. Allow the Pastel Azteca to rest for 5 minutes before slicing. Serve hot, straight from the dish.
[ ] 16. Make-ahead tip: Assemble the bake completely, cover, and refrigerate up to 24 hours in advance. Reheat covered at 180 °C (350 °F) for 25–30 minutes until piping hot throughout.

https://www.cuisinesavvy.com/recipe/vegan-pastel-azteca-mexican-tortilla-bake