Okay, so if you know what a Budin Azteca is you will probably think I’m crazy and have no idea what I’m talking about. or you think I am another blogger that ad the tittle Paleo to dishes that are not Paleo at all. Don’t worry I do know what a Budin Azteca is and yes, this recipe is compliant.
I saw gorgeous Poblano peppers at my local grocery store and felt inspired to recreate this very typical Mexican dish. Granted is
more like a Mexican lasagna rather than a Budin but it works. I used chayotes, which is a Mexican squash, instead of fried tortillas. TIP here, you will love me for this. Peel the chayotes under running water. first time I peeled one, my parents kept staring at me and once I finish and washed my hands, they felt like I had covered them in glue. I could not wash it off. My parents thought it was hilarious, but I was traumatized and now I make sure I peel them under running water and wash my hand between each one. I used ground turkey instead of pulled chicken and used a tomato sauce instead of tomatillo. also I didn’t add zucchini blossom because I couldn’t find them. I’ll accept it! I changed the recipe completely. Its the inspiration that counts right?
If you have a little one that keeps you busy, first fry the Poblanos. heat a cast iron pan on high heat and add the Poblanos. just let the heat do its thing. you want all sides to be burnt. then put them inside a plastic bag in a bowl and cover them with a moist towel. Then go back to your baby. okay that’s what I did.
Once Sebastian was napping, I chopped one onion, 4 celery sticks, 6 super thin carrots, 4 Roma tomatoes and half a bunch of cilantro. I cooked the onions with garlic salt and pepper, once see-through I added the ground turkey, cumin and Italian herbs. Cooked it until brown and then added the rest of the veggies, minus the cilantro. Cook until soft. Then a roofing company decided to ignore our no soliciting sign and knock on my door. Sebastian has been teething and not napping lately so, I’m not going to lie I wanted to kill the guy. Not really but at least let my overly excited dog jump all over him. I had no time to deal with that, luckily Sebastian didn’t wake up. I told the guy over the window I was not interested and continued with my dish. Next I added some pepper flakes (you can add a chipotle pepper if you prefer) and a 24 oz can of tomato sauce. I like making mine but with a 7 month old, I haven’t had much time. If you want to make yours blend a jar of whole tomatoes with a half a bunch of cilantro, 2 chipotle peppers, 1/4 onion and 3 garlic cloves. To the mixture I added 2 bunches of spinach and cooked it down. I removed the pan from the heat and stir in the cilantro.
TIP if you make the tomato sauce, then don’t add the cilantro and the pepper flakes.
I then proceeded to clean the Poblano pepper which to my luck Sebastian woke up half way through and I had a screaming baby for 10 minutes while I tried to hurry up. as you can imagine the last peppers weren’t as nice. I rarely let him cry, he has a lung condition so we don’t like to let him cry but also I could hold him with pepper hands. Then I hold fed him and waited until my husband, Matt came home.
Once Matt was home, I proceeded to slice the chayote in the mandolin. I sliced lengthways. the center is pretty hard, kinda like an apple. So slice up to the middle then turn around and slice again. discard the center.
To arrange the dish, lay the chayote slices in the bottom of a pyrex, like you would with a lasagna. pour one third of the sauce on top, then more chayote, sauce and then a final layer of chayote, topped with the poblanos and sauce. If you don’t follow a very strict paleo diet you can add some parmesan cheese or some queso fresco if you can find it.
Cover the baking dish with foil paper and bake at 350 for 35 minutes.
The budin turned out amazing. You can also add cashews or olives to the ground turkey to add fat to the dish or top the budin with avocado. or simply eat it without it like we did, but if your on Whole30 you will need the fat.
- 5 Poblano chiles
- 3 chayotes
- 1 lb ground turkey
- 1 onion
- 4 celery sticks
- 6 thin carrots
- 4 Roma tomatoes
- 24 oz tomato sauce
- 2 bunches of spinach
- half a bunch cilantro
- 1/2 tablespoon garlic salt
- 1/2 tablespoon pepper
- 1/2 tbs cumin
- 1/2 tbs Italian Herbs
- 1/2 tbs red pepper flakes.
- Cook all the poblano chiles on high until all sides are black. Place them in a plastic bag and cover them with a kitchen towel.
- In the meantime, chop all the veggies. In a large skillet sauté the onion with the seasonings until tender then add the turkey until browned. Add the rest of the ingredients except for the cilantro and sauté until tender. Mix the cilantro at the end.
- Peel the chayote and with the help of a mandolin slice it. discard the center.
- Remove the skin of the poblanos and the seeds.
- Cover the bottom of a large pyrex with the chayote slices. Add 1/3 of the turkey mix and continue the same process adding the poblanos on the top layer.
- Cook covered for 30 min at 350 F