Move Over Lasagna—Pastel Azteca Is Saucy Layered and So Much More Fun

Ingredients

• 2 cups (480 ml) Mexican crema or sour cream
• 2 cups (360 g) Mexican-style requeson cheese or ricotta cheese
• 5 California chiles, stems and seeds removed, halved lengthwise
• 1 tablespoon (15 ml) neutral oil such as canola or vegetable oil
• 4 plum or Roma tomatoes (about 442 g), halved
• 1/2 cup (120 ml) homemade chicken stock or store-bought low-sodium chicken broth
• 2 teaspoons cumin seeds
• 2 teaspoons Mexican oregano
• 1 tablespoon chicken bouillon powder
• 1 tablespoon (15 ml) neutral oil such as canola or vegetable oil
• 1 white onion (8 ounces; 226 g), thinly sliced
• 2 medium fresh red chiles (40 g) , such as red finger chiles, cayenne peppers, or Fresno peppers, thinly sliced
• 3 garlic cloves (15 g), thinly sliced
• 1/2 cup fresh or thawed frozen corn kernels
• 1 1/2 pounds shredded poached or store-bought rotisserie chicken meat (about 4 cups shredded)
• Kosher salt and freshly ground black pepper
• 2 cups (480 g) neutral oil such as canola or vegetable oil, for frying
• 18 (6-inch) corn tortillas
• 1 pound (453 g) Queso Oaxaca or other melting white mild cheese such as queso Chihuahua or
• Mozzarella, shredded
• Fresh cilantro leaves, for garnish

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