A deeply savory, bold, and spicy dish that's a traditional staple at children’s birthday parties, as its meant to resemble a sugary treat.
Pickled jalapeños deliver a mouth-warming heat that’s tempered by the addition of sweet red bell pepper and dairy.
Pastel de atún is a traditional staple at children’s birthday parties since it’s an affordable option that looks like a cake and can be decorated accordingly. As a bonus, it doesn’t require an oven; in Sinaloa, which sits right on the Tropic of Cancer, baking in an indoor oven can make a home uncomfortably hot, so many kitchens don’t have one.
I like to use media crema, a cream product with 20 to 25% fat and stabilizers, as the base of the sauce. It’s available in most grocery stores with a well-stocked Latin section, as well as online. A little cream cheese helps thicken the sauce. I also include a couple slices of American cheese, a very common pastel de atún ingredient that helps with thickening and rounds out the flavor.
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