The next time you cant decide whether you want to make mexican or italian food for dinner, go for this delicious compromise. Pastel azteca (also called budn azteca) layers mexican ingredients, with corn tortillas playing the role that the noodles do in lasagna, and the result is pure genius. Mexican lasagna is a perfect example of the fusion of cultures that constitute modern mexico: the tortillas, the chiles, and tomatillos harken back to pre-columbian times, while the chicken and cheese arrived with the conquistadors. The cream brings to mind the frenchified era in mexican cooking, which was at its peak in the second half of the 1800s. Before starting to prepare this dish, you must make a decisionto fry or not to fry. Traditionally, tortillas used in this way have been very briefly fried in oil, a step which improves their texture for this type of use. However, many modern cooks, trying to lower the fat content in their diets, skip this step. Frying the tortillas adds an additional, slightly messy step to the recipe and raises its calorie and fat levels, but results in a better product; an unfried tortilla gets soaked with sauce while baking and loses it consistency. You decide which option is better in your circumstances, as both choices are bien sabroso.
