Step 1

Put the dried chiles in a bowl and pour boiling water over them. Cover the bowl to let them rehydrate.

Step 2

Get a comal, griddle, flat top or cast iron pan very hot, and char the quartered onion and the garlic cloves. You want them nicely blackened. When they are, chop roughly and put them in a blender.

Step 3

Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard. Puree well. If your blender is only so-so, you might want to push this through a sieve to remove any stray seeds or bits of skin. That's optional.

Step 4

Get the lard hot in a saucepan and then fry the sauce, stirring constantly to incorporate the fat. Drop the heat to a bare simmer and let this cook 10 minutes or so, then turn off the heat.

Step 5

Heat about 1/4 inch of oil in a pan until it hits about 350°F. Fry the tortillas for about 30 seconds or so -- enough to stiffen them up a bit, but not enough so they are actually stiff like tostadas. I start checking them at about 15 seconds. You want semi limp. Set the tortillas on a cooling rack.

Step 6

Preheat the oven to 400°F.

Step 7

Butter or oil a standard casserole pan, about 9x13 inches or thereabouts. lay down a thin layer of the sauce. Line the casserole with 6 tortillas. Spread some meat evenly over the top. Then add the corn and strips of roasted green pepper.

Step 8

Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese. Top with another layer of tortillas, then sauce, then repeat with the meat, vegetables and cheese. Finish with the remaining tortillas.

Step 9

Spread the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated Chihuahua cheese over the top. You can add some black pepper here if you'd like. Bake for 20 minutes, until the cheese starts to brown. Let the pastel azteca sit for 10 minutes before serving.