For a richer flavor, consider using homemade chicken broth instead of store-bought. If you don't have lard, vegetable shortening can be substituted, though the flavor will be slightly different. Adjust the amount of red chile pods to your preferred level of spiciness. To make ahead, prepare the chicken and sauce a day in advance. Assemble the pie just before baking.
Tex-Mex Chicken Tamale Pie
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PREP TIME40 mins
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COOK TIME3 hrs 15 mins
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TOTAL TIME4 hrs
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SERVING10 People
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VIEWS6
Embark on a culinary journey to the heart of the Southwest with this Tex-Mex Chicken Tamale Pie. A vibrant and comforting dish, it features succulent chicken simmered in a rich, smoky chile sauce, all nestled beneath a golden, cheesy masa crust. While it requires some dedication, the symphony of flavors is well worth the effort, bringing a taste of tradition and innovation to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol198 mg
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Fiber3 g
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Protein66 g
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Saturated Fat14 g
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Sodium691 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C).
02
StepPlace chicken breasts in baking pans and cover with aluminum foil.
03
StepBake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
04
StepCombine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
05
StepPlace tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
06
StepMix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
07
StepMicrowave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
08
StepPress paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
09
StepBake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.
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