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Pastel Azteca (Mexican Lasagna)

Pastel Azteca (Mexican Lasagna) layers thin slices of sweetpotato with savory pork chorizo, melted cheese, and a rich homemade chile sauce made from dried Mexican chiles. Baked until bubbling and golden, this comforting dish delivers bold, smoky flavors with a unique sweetpotato twist on traditional Mexican-style lasagna.
Recipe created by Nicole Presley
Prep Time20 minutes
Cook Time45 minutes
Course: entree
Cuisine: Mexican
Servings: 8
Calories: 398kcal

Ingredients

  • 1 white onion
  • 2.5 oz New Mexico Chile
  • 6 garlic cloves
  • 2.5 oz California Chile
  • 2 Pasilla-Ancho Chiles
  • Salt (to taste)
  • 2 large North Carolina Sweetpotatoes peeled
  • 1 tbsp olive oil
  • 18 oz Pork Chorizo remove casing
  • 3 cups shredded jack cheese or melting cheese of your choice 

Instructions

  • Boil onion, New Mexico chile, garlic, California chile, pasilla-ancho chiles, and salt until chiles soften about 35 minutes. 
  • Remove chiles from water and discard stem and (optional seeds). 
  • Place all chile skins, onion, garlic, and 3 cups of boiled chile water to blender. Blend until smooth.
  • Pour chile sauce mixture through a sieve and into a bowl. Press chile flesh against sieve to squeeze out all the liquid. Discard any seeds and skin collected in sieve. Place to the side until ready to use. 
  • Preheat oven to 375 degrees Fahrenheit. 
  • Slice sweetpotato on a mandoline lengthwise to make long thin pieces (like noodles or corn tortillas). Set to the side. 
  • Warm 1 tablespoons of olive oil in a large frying pan over a medium heat. Add in pork chorizo and break up the chorizo up with a spatula. Cook for 15 minutes. Set to the side. 
  • Pour ½ cup chile sauce into the bottom of an 8x8 baking dish and spread it around to cover the bottom. Layer in a single layer of sweetpotato thins. Pour ½ cup of chile sauce over the sweetpotatoes and spread to cover. Sprinkle in ¾ cup of cheese and ¼ cup pork chorizo. 
  • Repeat the process until all materials are used and you have lasagna-like layers ending with cheese on top.
  • Cover baking dish with aluminum foil and place in the oven to bake for 35 minutes. Remove from the oven and remove aluminum foil. Place baking dish back in the oven for an additional 10 minutes to brown the top. 
  • Remove from oven and allow to cool for 25 minutes before serving. 
    Enjoy! 

Notes

Nutrition Facts
Pastel Azteca (Mexican Lasagna)
Serving Size
 
1
Amount per Serving
Calories
398
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
73
mg
24
%
Sodium
 
810
mg
35
%
Potassium
 
254
mg
7
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
20
g
40
%
Vitamin A
 
8675
IU
174
%
Vitamin C
 
5
mg
6
%
Calcium
 
236
mg
24
%
Iron
 
1
mg
6
%
Net Carbohydrates
 
15
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1 | Calories: 398kcal | Carbohydrates: 18g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 73mg | Sodium: 810mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8675IU | Vitamin C: 5mg | Calcium: 236mg | Iron: 1mg | Net Carbohydrates: 15g