Tamil-style Pastel Azteca

Ingredients

In this Tamil-style adaptation of Pastel Azteca, we replace the traditional Mexican spices with Tamil spices to infuse the dish with the unique flavors of Tamil cuisine. The tortillas are fried to a crispier texture, and the cheese used is typically found in Tamil cuisine. These changes give the dish a distinct Tamil twist while still maintaining the essence of the original recipe. We alse have the original recipe for Pastel Azteca, so you can check it out.

• 10 corn tortillas 10 corn tortillas
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 1 cup (235ml) coconut milk 1 cup (235ml) coconut milk
• 1 cup (200g) grated paneer (Indian cottage cheese) 1 cup (200g) grated paneer (Indian cottage cheese)
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (200g) mixed vegetables (carrots, peas, bell peppers) 1 cup (200g) mixed vegetables (carrots, peas, bell peppers)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat oil in a pan and sauté the onions and garlic until golden brown.
3. 3.
   Add the mixed vegetables and cook until they are tender.
4. 4.
   Stir in the tomato puree, coconut milk, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Simmer for 5 minutes.
5. 5.
   In a separate pan, heat oil and lightly fry the tortillas until they become crispy. Drain excess oil on a paper towel.
6. 6.
   In a baking dish, spread a layer of the tomato masala mixture.
7. 7.
   Place a layer of fried tortillas on top of the masala.
8. 8.
   Sprinkle a layer of grated paneer, black beans, and mixed vegetables.
9. 9.
   Repeat the layers until all the ingredients are used, ending with a layer of masala and grated paneer on top.
10. 10.
    Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
11. 11.
    Serve hot and enjoy the Tamil-style Pastel Azteca!

Treat your ingredients with care...

• Paneer — Make sure to grate the paneer before using it in the recipe to ensure it melts evenly and adds a creamy texture to the dish.

Tips & Tricks

• If you prefer a spicier dish, you can add a chopped green chili to the masala mixture.
• Feel free to customize the vegetables used in the dish based on your preferences and seasonal availability.
• For a healthier version, you can bake the tortillas instead of frying them.
• Experiment with different types of Tamil spices to add your own twist to the masala mixture.
• Serve the Tamil-style Pastel Azteca with a side of raita or yogurt for a cooling contrast to the spicy flavors.

Serving advice

Serve the Tamil-style Pastel Azteca hot, straight from the oven. Garnish with fresh cilantro leaves and serve with a side of raita or yogurt to balance the flavors.

Presentation advice

To make the dish visually appealing, layer the ingredients in a clear glass baking dish, allowing the vibrant colors of the masala, tortillas, and vegetables to shine through. Sprinkle some grated paneer on top for an added touch of elegance.