adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tamale Pie with Chicken, Green Chiles, and Cheese
Tamale Pie with Chicken, Green Chiles, and Cheese
0 Likes
Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Savor tamale flavors with less effort by creating a delicious tamale pie. Simplify with rotisserie chicken and canned green chiles for convenience.
Ingredients:
  • 3 cups masa harina
  • 2 3/4 cups hot water
  • 4 tablespoons (2 oz) unsalted butter, at room temperature, cut into thick slices
  • 1 cup (about 7 ounces) cold vegetable shortening
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 bunch scallions, thinly sliced
  • 2 (4-ounce) cans of chopped green chiles, mild or hot
  • Vegetable oil spray (for the skillet)
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup sliced cilantro leaves
  • 2 cups grated Monterey jack cheese
  • 2 cups shredded, cooked chicken
  • 1 cup green salsa, homemade or store-bought (for serving)
Instructions:
  • Combine masa harina and hot water in a bowl to hydrate.
  • Prepare the dough: Using a stand mixer with the paddle attachment, cream the butter, shortening, salt, and baking powder on medium-high speed until light and fluffy, about 1 to 2 minutes. Gradually add the reconstituted masa harina in three parts, mixing well after each addition. Once all masa has been incorporated, beat on medium-high speed for another minute. Refrigerate the dough in the bowl while you make the filling.
  • Preheat the oven to 375°F, placing a shelf in the middle.
  • To make the filling, heat oil in a small skillet over medium heat until shimmering. Sauté scallions for 2 to 3 minutes until softened, then mix in the chiles. Reserve 1/2 cup for the topping.
  • Complete the dough preparation by taking it out of the refrigerator and beating it for an additional minute until it resembles thick cake batter that spreads easily. If the dough appears dry, slowly incorporate a bit more water, adding one tablespoon at a time. Once done, detach the mixer from the stand, and using a silicone spatula, gently mix in the reserved 1/2 cup of chile-scallion mixture, the corn, and 1/4 cup of cilantro.
  • Prepare the skillet with vegetable oil spray. Press half of the dough into the bottom and up the sides of the skillet using wet hands. Spread 1 cup of grated cheese on the bottom, then add the shredded chicken followed by the chile-scallion mixture. Sprinkle 1/4 cup cilantro on top and finish with another 1 cup of grated cheese. Drop spoonfuls of the remaining dough over the pie, then use the back of a spoon to slightly smooth the dough, leaving some texture on top.
  • To bake the pie, place the skillet in the oven for 45 minutes. Finish by broiling for 3 to 5 minutes until lightly browned. Allow it to rest for 10 minutes, then slice into wedges and serve with optional green salsa.

Similar Recipes