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Tex-Mex Chicken Tamale Pie
Tex-Mex Chicken Tamale Pie
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Prep Time:
40 minutes
Cook Time:
195 minutes
Total Time:
240 minutes
Cheesy Tex-Mex Tamale Pie: Spicy chicken, tomato, onion, and chiles on masa dough, perfect for a group.
Ingredients:
  • 6 pounds bone-in chicken breasts
  • water to cover
  • 1 (15 ounce) can crushed tomatoes
  • 1 onion, quartered
  • 4 tomatillos - stemmed, husked, and halved
  • 3 cloves garlic, peeled
  • 4 New Mexico dried red chile pods, stemmed and seeded
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 0.5 teaspoon dried oregano
  • 0.5 cup lard
  • 1 cup masa harina
  • 1 (12 ounce) bag shredded Cheddar and Monterey Jack cheese blend
Instructions:
  • Preheat oven to 350°F (175°C).
  • Arrange the chicken breasts in baking dishes and tightly seal with aluminum foil.
  • Roast the chicken in a preheated oven until tender and fully cooked, approximately 1 1/4 to 1 1/2 hours. Use an instant-read thermometer to ensure the temperature near the bone reaches 165 degrees F (74 degrees C). Allow the chicken to cool before removing and discarding the skin. Debone the chicken and chop it into 1/2-inch pieces.
  • *In a large pot, merge the bones with the savory drippings from the baking pans; pour in sufficient water to cover them completely. Bring the concoction to a vigorous boil, then reduce the heat and let it gently simmer for an hour. Strain the flavorful broth and bid farewell to the bones as you discard them.*
  • Combine tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor. Blend until chile pods are finely chopped. Transfer the mixture to a pot.
  • Incorporate 1 cup of chicken broth, along with salt, cumin, and oregano, into the pureed mixture in the pot. Allow it to come to a boil, then lower the heat and simmer for approximately 5 minutes. Add the chicken and mix well before removing from the heat.
  • Combine 1 cup of chicken broth and lard in a microwave-safe bowl. Microwave until the lard is just melted, about 2 minutes. Incorporate the masa harina with your hands until a smooth paste forms.
  • Evenly press the paste into the bottom of a 10x13-inch baking pan, then spread the chicken mixture over it and cover with aluminum foil.
  • Roast the chicken in the preheated oven for 40 minutes until heated through. Sprinkle a blend of shredded Cheddar and Monterey Jack cheese on top, then bake for an additional 3 to 5 minutes until the cheese is melted and starting to bubble. Allow it to rest for about 5 minutes before serving.

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