When most people think of Mexican food, the first image that pops into their heads is tacos, burritos and quesadillas. It makes it seem like Chipotle and all other tex-mex restaurants bring the best of Mexico to America, but that’s far from the truth.
5 de Mayo is a special day for my fellow Latinos; one that brings patriotism, heritage, and pride out of every Mexican.
Seen as a commemoration of freedom and democracy during the first years of the American civil war and the unlikely victory over French forces at the Battle of Puebla, today is a happy day that brings the most authentic Mexican cuisine to the dinner table.
In remembrance of 5 de Mayo, we will cook one of Mexico’s traditional dishes — the famous Pastel Azteca — guaranteed to make your taste buds yell “Ay mami!“
To celebrate 5 de Mayo, you’ll need:
- 1 chicken breast shredded
- Oil for frying
- 1 lb Roma tomatoes (or any tomatoes you consider juicy)
- 1 medium size onion
- 3 cloves of garlic
- Optional: 1-2 canned chipotle peppers (use only if you like it spicy)
- 24 corn tortillas (or any tortilla variation, it depends on your taste)
- 3 cups chicken broth
- 2 cups (8 oz) Chihuahua cheese, shredded. (I found a mixture of mozzarella, Parmesan and a little cheddar as a good alternative if you can’t find Chihuahua cheese)
- Salt to taste
To prepare the authentic 5 de Mayo dish, follow these steps:
- Preheat oven to 350° F (180° C)
- Cut tortillas in two halves (basically in four quarters) and fry them in the oil until they become crunchy and hard.
- Blend tomatoes, ¾ of the onion, garlic and one cup of chicken broth. Optional: Add peppers to spice it up.
- In a large pot, pour the mixture.
- Add the remaining 2 cups of chicken broth and salt (to taste) and let it simmer for 10 minutes on medium heat, always stirring.
- Cut the remaining ¼ onion in thin slices.
- Place a layer of fried tortilla at the bottom of a 9”x13” baking dish, using only 1/3 of the tortillas.
- Add another layer using half of the shredded chicken, 1/3 of the sliced onion and 1/3 of the shredded cheese.
- Pour some of the tomato mixture.
- Add another layer of fried tortillas, then cheese, onion and the rest of the chicken.
- Finish up with a final layer of fried tortillas and onion.
- Pour the rest of the tomato mixture.
- Top off with the remaining cheese.
- Bake for 25 minutes.
Preparation: 50 minutes
Serves: 10 people
Buen provecho! Share other traditional 5 de Mayo dishes with us in the comments box below!