Tamale Pie

My Texas-born husband loves a good tamale. So for Super Bowl, I created this recipe for a crowd. My cookbook has an excellent tamale recipe, but it is technical and time-consuming. This recipe has great flavors with less work involved. Tasty nonetheless.

8 to 10 servings

INGREDIENTS:

Filling:

¼ small red onion, thinly sliced

2 cloves garlic, minced

2 sprigs cilantro

1 quart chicken broth

2 large chicken breasts

1 tablespoon achiote paste

½ cup cornmeal masa

Kosher salt to taste

1 can (14.5 oz) fired roasted tomatoes drained

1 (4 oz) can diced fire-roasted green chilies

1 can black beans, strained

1 teaspoon Mexican oregano

Cayenne pepper or hot sauce to taste (optional)

Topping

2 ¼ cups cornmeal masa

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups chicken broth (reserved from the poaching broth)

1 jalapeño pepper, seeds removed, minced

½ cup melted butter

½ cup cheddar cheese, grated

Avocado oil spray, as needed

DIRECTIONS:

1.    Filling:

2.     Bring the onions, garlic, cilantro, chicken breasts, and chicken broth to a bare simmer. Turn the heat down to low, cover with a lid, and simmer for fifteen minutes until the chicken is thoroughly cooked.

3.     Strain the liquid into a measuring quart. Divide the liquid in half, half for the filling and half for the topping. Shred the chicken meat with two table forks into a mixing bowl and set aside. Combine two cups of the liquid with the achiote paste and one-half cup of masa harina until smooth in a blender. Pour into a saucepan and bring to a simmer over medium heat, constantly whipping until thickened, about three to four minutes—season with kosher salt to taste. Thoroughly mix with the shredded chicken in the bowl. Combine the tomatoes, chilies, black beans, and Mexican oregano (and optional cayenne or hot sauce to taste) into this chicken mixture.

4.    Meanwhile, prepare the topping:

5.     Preheat the oven to 400°F. Mix the masa harina, baking powder, and salt in a mixing bowl. Add the chicken broth, jalapeño, and melted butter. Whip until smooth. Stir in the cheese.

6.     Spray a fourteen-inch cast iron skillet or enamel-lined baking pan with the avocado oil spray. First, spread the filling on the bottom. Next, spread the topping evenly over the top of the filling. (If the topping becomes too thick to spread, add a small amount of water, then proceed.) Bake for thirty-five to forty-five minutes until a toothpick inserted into the topping comes out clean. Serve hot.

Tamale Pie

Tamale Pie
Yield: 8-10 servings
Author:
Prep time: 25 MinCook time: 1 HourTotal time: 1 H & 25 M
My Texas-born husband loves a good tamale. So for Super Bowl, I created this recipe for a crowd. My cookbook has an excellent tamale recipe, but it is technical and time-consuming. This recipe has great flavors with less work involved. Tasty nonetheless.

Ingredients

Filling:
  • ¼ small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 sprigs cilantro
  • 1 quart chicken broth
  • 2 large chicken breasts
  • 1 tablespoon achiote paste
  • ½ cup cornmeal masa
  • Kosher salt to taste
  • 1 can (14.5 oz) fired roasted tomatoes drained
  • 1 (4 oz) can diced fire-roasted green chilies
  • 1 can black beans, strained
  • 1 teaspoon Mexican oregano
  • Cayenne pepper or hot sauce to taste (optional)
Topping
  • 2 ¼ cups cornmeal masa
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups chicken broth (reserved from the poaching broth)
  • 1 jalapeño pepper, seeds removed, minced
  • ½ cup melted butter
  • ½ cup cheddar cheese, grated
  • Avocado oil spray, as needed

Instructions

Filling
  1. Bring the onions, garlic, cilantro, chicken breasts, and chicken broth to a bare simmer. Turn the heat down to low, cover with a lid, and simmer for fifteen minutes until the chicken is thoroughly cooked.
  2. Strain the liquid into a measuring quart. Divide the liquid in half, half for the filling and half for the topping. Shred the chicken meat with two table forks into a mixing bowl and set aside. Combine two cups of the liquid with the achiote paste and one-half cup of masa harina until smooth in a blender. Pour into a saucepan and bring to a simmer over medium heat, constantly whipping until thickened, about three to four minutes—season with kosher salt to taste. Thoroughly mix with the shredded chicken in the bowl. Combine the tomatoes, chilies, black beans, and Mexican oregano (and optional cayenne or hot sauce to taste) into this chicken mixture.
Topping
  1. Meanwhile, prepare the topping:
  2. Preheat the oven to 400°F. Mix the masa harina, baking powder, and salt in a mixing bowl. Add the chicken broth, jalapeño, and melted butter. Whip until smooth. Stir in the cheese.
  3. Spray a fourteen-inch cast iron skillet or enamel-lined baking pan with the avocado oil spray. First, spread the filling on the bottom. Next, spread the topping evenly over the top of the filling. (If the topping becomes too thick to spread, add a small amount of water, then proceed.) Bake for thirty-five to forty-five minutes until a toothpick inserted into the topping comes out clean. Serve hot.

Nutrition Facts

Calories

493.98

Fat (grams)

19.27 g

Sat. Fat (grams)

9.63 g

Carbs (grams)

56.61 g

Fiber (grams)

10.44 g

Net carbs

46.19 g

Sugar (grams)

5.09 g

Protein (grams)

24.48 g

Sodium (milligrams)

1246.9 mg

Cholesterol (grams)

76.08 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

tamale, casserole
casserole
Mexican
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Linda HierholzerENTRÉESComment