Budin Azteca


  • 2 large poblano peppers
  • 10 (6-inch) corn tortillas
  • 1/4 cup olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons finely chopped chipotles in adobo sauce
  • 1 (28-ounce) can whole peeled tomatoes, pureed
  • 1 cup heavy cream
  • 1 pound poached, shredded chicken breast (3 cups)
  • 8 ounces Monterey Jack cheese, shredded
  • 1 bunch radishes, thinly sliced
  • 1 head romaine lettuce, thinly sliced crosswise
  • 2 tablespoons white-wine vinegar


  1. Preheat oven to 375 degrees with rack in middle position.
  2. Char poblanos over an open flame until blackened, 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and steam 10 minutes. Char tortillas over an open flame, turning once, 15 to 20 seconds per side, and place inside a clean kitchen towel to steam and soften. Peel skins from poblanos, discard stems and seeds, and coarsely chop.
  3. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent, 3 minutes. Add garlic, 1 teaspoon salt, oregano, and chipotles to pan and cook, 30 seconds. Add pureed tomatoes and simmer, stirring occasionally, until sauce thickens slightly, 5 minutes.
  4. Spread 1 cup tomato sauce across the bottom of a 9-by-13-inch baking dish. Layer five tortillas over sauce and cover tortillas with half the remaining sauce, half the poblanos, half the cream, half the chicken, and half the cheese. Repeat with a second layer of remaining tortillas, sauce, poblanos, cream, chicken, and cheese.
  5. Cover baking dish with foil and bake 30 minutes. Uncover and continue baking until bubbly and golden brown, about 15 minutes.
  6. In a large bowl, combine radishes, romaine, remaining 2 tablespoons oil, vinegar, and remaining teaspoon salt. Serve dish topped with salad.
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