Main Dishes Recipes — By Ben on 30 November 2009
Pumpkin Pastel Azteca

Pumpkin Aztec Cake

I am thankful Thanksgiving is over, LOL. Even though I don’t usually cook for this U.S. holiday, it is always a busy one. This year we visited Jon’s family, went shopping the day after, had friends over on Saturday and, of course, ate too much the entire weekend. That’s exhausting! But things don’t end up there. You are left with tons of food that you need to eat before it goes bad. The good thing is that leftover Thanksgiving food recipes start to pop up everywhere in the the blog-o-sphere.

So this time I decided to contribute with this recipe that you can make using leftover turkey and pumpkin. This is an adaptation of one of my favorite Mexican dishes, pastel azteca, that I make often. For this version I used a white pumpkin I had roasted before and shredded turkey. The preparation was practically the same. The main difference was the pasilla peppers and cinnamon sauce. It’s a perfect dinner for after Thanksgiving, or add a fried egg and make it a breakfast or brunch.

Pumpkin Aztec Cake

White pumpkin, pasilla pepper and cinnamon sauce

The ingredients:

  • 2 pasilla peppers, seeded
  • 2 cinnamon sticks
  • 4 cups chicken broth
  • 1 small onion
  • 3 garlic cloves
  • 2 cups white pumpkin puree
  • 1 tsp ground cumin
  • 1 tsp oregano
  • salt and pepper to taste

The how-to:

  1. In a cast-iron skillet roast peppers, cinnamon and garlic. Make sure your kitchen is well ventilated.
  2. Blend those ingredients with the onion, pumpkin puree and 1 cup of chicken broth. Do it in batches if necessary.
  3. Pour in a sauce pan over medium high heat and add the rest of the chicken broth. Bring to a boil.
  4. Add the rest of the spices, season to taste and reduce heat to low.
  5. Simmer for 15 minutes stirring constantly.
  6. Use the sauce for pastel azteca, chilaquiles or enchiladas.

Pumpkin Aztec Cake

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(25) Readers Comments

  1. Pingback: Tweets that mention Pumpkin Pastel Azteca | What's cooking? -- Topsy.com

  2. Great shot with the leaking yolk! Makes it looks sooooo delicious!

  3. Wow, this looks amazing and it's a great way to use up leftovers. I don't cook for Thanksgiving either, but you're right…a weekend of eating is exhausting! :)

  4. OMG! I'm drooling! I had to laugh at your instructions for a well ventilated kitchen! Wonderful use of leftovers Ben

  5. Looks great! :)

  6. You already know what a fan I am of Pastel Azteca – I can't wait to try this version!

  7. What a yummy way to use up left-over turkey! We'll have to try that next time instead of making loads and loads of sandwiches!

  8. Wow that looks fantastic dude. The colors of the pumpkin are wonderful, and imagine this sauce would work well for anytime of day. The eggs are sweet too. Breakfast ALLLL day :)

  9. What an interesting dish…like the running yolk, can almost taste it :-) Yummie!

  10. Great picture with the running egg yolk. Makes it looking so tasty and irresistible!

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