"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexico City Tamale Pie Recipe

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This recipe for Mexico City Tamale Pie, by , is from The Short Pump Rotary Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Beer
Added: Friday, September 4, 2009


6 medium Tamales (canned)
2 cooked chicken breasts
3/4 cup shredded cheddar or parmesan cheese
1 cup shredded sharp cheddar cheese

8 oz. can tomato sauce
1/2 cup sweet chili sauce (I use sauce from tamales)
1 cup corn
1/2 Tblsp. sugar
1/2 cup raisins
1 small can sliced black olives
S & P to taste

Remove husks from tamales. Break up tamales into a buttered casserole dish. Distribute shredded chicken over the Tamales. Spread with the parmesan cheese. Mix up sauce ad pour over top. Sprinkle with cheddar cheese.

Bake at 350 degrees for 40-45 minutes.




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