Ingredients: |
Ingredients: Classic Tamale Batter
2/3 c lard, chilled (can use Crisco)
1 t baking powder
1 scant t salt
1 3/4 c masa harina mixed with 1 c plus 2 T hot water, cooled to room temperature
2/3 c stock
Chicken Filling
2 cloves chopped garlic
1 onion
salt and pepper
cumin to taste
1 boned, shredded chicken (may use a couple of chicken breasts or dark meat)
1 can green chile
1 c good salsa (may use 1 can Rotel, depending on your taste for heat)
1/4 c cilantro
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Directions: |
Directions:To make batter:
Combine lard or Crisco, baking powder, and salt and beat until light and fluffy. Add 1 c masa and 1/3 c stock, beat until combined. Add remaining masa and 1/3 c stock, beat until light and fluffy about 2 minutes. Batter should be soft but hold its shape. If a teaspoon floats when dropped in cold water, it is ready. Refrigerate at least an hour.
To make filling:
Saute garlic and onion in oil until soft and golden. Add other ingredients and mix well. Spread 1/2 of batter in the bottom of a 9X13 pan, add filling and top with the rest of the tamale batter. Bake for 5 minutes @ 425 then reduce to 300 and bake until done, bounces back in the center. Let rest for 10 or 15 minutes. Serve with pico de gallo, jalapenos, fresh cilantro, sour cream, and whatever else you want.
You can double the batter recipe if you want a thicker crust or bake in a pie plate or square pan also. |
This recipe for Tamale Casserole is from