TAMALE CASSEROLE WITH CHICKEN AND ROASTED-TOMATILLO SALSA
This casserole is baked in a pie plate and is a simple way to use a classic tamale batter. Although it lacks some of the flourish of individually steamed packets, it's a dish that welcomes a variety of fresh fillings and flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Heat the broiler. Place the tomatillos on a baking sheet. Place the baking sheet 4 inches below the heating element. Broil tomatillos, turning once, until soft and blackened in spots, 8 to 9 minutes. Remove baking sheet from broiler, and set aside until tomatillos are cool. Position the oven rack in the upper third of the oven. Reduce the temperature to 425 degrees. Lightly oil an 8-inch pie plate; set plate aside.
- Place garlic in a medium skillet set over medium heat. After 5 minutes, add chiles. Cook, turning occasionally, until chiles and garlic are soft and blackened in spots, about 10 minutes more. Remove skillet from heat; set aside to cool. Peel the garlic.
- Transfer the tomatillos, any accumulated juice, chiles, and garlic to the bowl of a food processor or the jar of a blender. Cover, and pulse until a coarse puree forms. Transfer puree to a medium bowl.
- Place the onions in a sieve, and rinse under cold running water. Drain, and add to tomatillo mixture along with cilantro and salt; stir salsa until combined.
- Measure 3/4 cup salsa into a medium saute pan, and stir in the chicken. Set over medium heat, and cook, stirring, until chicken becomes tender, 8 to 10 minutes. Remove from heat, and set aside to cool.
- Spread half of the tamale batter over bottom of prepared pie plate. Spread the chicken filling evenly over the batter, then spread remaining batter over chicken.
- Bake until golden, about 5 minutes.
- Reduce temperature to 300 degrees, and lightly brush top of pie with oil; loosely cover with foil. Continue baking until golden and center springs back when touched, about 35 minutes more. Remove casserole from oven, and let stand 5 minutes.
- Cut the casserole into wedges. Serve casserole warm, and drizzle with the remaining tomatillo salsa; if salsa is too thick to drizzle, thin with 1 or 2 tablespoons water.
TAMALE CASSEROLE
Easy classic Tex Mex from the cookbook, Best Recipes from the the Free State of Van Zandt County TX.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Break up tamales and place in bottom of 1 quart casserole. Layer chili, chips, onion, and cheese. Pour juice from tamales over all.
- Bake 1/2 hour at 350 degrees.
Nutrition Facts : Calories 723, Fat 40.6, SaturatedFat 13.3, Cholesterol 72.9, Sodium 1412, Carbohydrate 65.2, Fiber 6.8, Sugar 2.7, Protein 26.4
CHICKEN BREASTS WITH TOMATILLO SALSA
I had a jar of tomatillo salsa in the pantry and decided to create an easy week night dish full of flavor. This sure fit the bill. DH asked me to write it down before I forgot what I did so I could duplicate it again. I'm watching fat, so I didn't add cheese or sour cream to my portion, but it was still delicious. Cleanup is a breeze -just throw the foil away!
Provided by PanNan
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Line baking tray with aluminum foil.
- Place chicken breasts on foil.
- Sprinkle with garlic powder, salt, and pepper to taste.
- Sprinkle with cumin seed.
- Place 1/4 of onion slices on each chicken breast half.
- Cover all with tomatillo salsa.
- Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
- Bake foil packet on tray in 375 oven for 30 minutes.
- Remove from oven and carefully remove top foil sheet.
- Place a slice of pepper jack cheese on each chicken breast half.
- Sprinkle all with chopped cilantro.
- Return to the oven uncovered.
- Remove from the oven when cheese has melted.
- Meanwhile heat tortillas.
- Serve one chicken breast per person.
- Place a tbsp of sour cream on top of each chicken breast half.
- Serve with hot tortillas and refried or borracho beans.
TAMALE CASSEROLE - CROCK POT
DH hates tamales and I love them. I'm posting several recipes so that when he's out of town I can go on a tamale binge and know where to find the recipes! You can use either chicken or beef tamales for this. This one is from The Best Slow Cooker Cookbook Ever by Natalie Haughton.
Provided by lazyme
Categories Black Beans
Time 7h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place half of the diced onions in a 4-quart electric slow cooker.
- Top with half each of the salsa, the chili, beans and olives.
- Place 4 or 5 of the tamales on top.
- Cover the tamales with half of the chili strips.
- Repeat the layers, ending with the remaining chili strips.
- Cover and cook on the low setting 6 1/2 to 7 hours.
- Pass shredded cheese and sour cream on the side.
- Tip: If you are using frozen tamales, the wrappers will be easier to
- remove if you microwave them for a few seconds first. Also, if using
- frozen tamales, increase cooking time about 1 hour.
TAMALES WITH CHICKEN AND SALSA VERDE
These are what I am making for Christmas this year for my fiance. I am told that tamales are the traditional Christmas Eve dish in many parts of Texas and Mexico
Provided by Miss Erin C.
Categories Chicken
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the husks: simmer the husks in water to cover for 10 minutes, weighting them with a plate to keep them submerged, let stand for a few hours until they are pliable To make dough: Beat the lard in a mixer until very light, for about 1 minute Add 1 cup masa to lard, beat until well blended.
- Continue beating adding alternately the remaining masa and the poultry broth only adding enough broth to give the consistency of a medium thick cake batter.
- Sprinkle the baking powder and salt.
- Beat 1 minute more.
- To make the salsa: Husk and wash the tomatillos.
- Put the tomatillos and serrano chiles and some salt in a pot of water and boil them until tender, about 10-15 minutes.
- Drain and put them into the bowl of a food processor.
- Add the coriander, onion and garlic.
- Process until smooth.
- Heat 1 Tbsp of the lard in a medium large skillet over medium high heat, when the lard is hot enough to make a drop of the tomatillo puree sizzle, pour it all in at once.
- Stir the sauce constantly for 45 minutes until it gets darker and thicker, thick enough to coat a spoon.
- Add the chopped tomatillos and cilantro.
- Season with salt.
- Mix the shredded chicken with 1/2 cup of the cooked tomatillo sauce.
- To form the tamales: Remove the husks from the water when they have softened Pat husks dry.
- Tear the extra husks into 1/4"x7" long strips for each tamale.
- Take a husk that is at least 6"x7", lay out with tapering end toward you.
- Spread a couple of Tbsp of dough mixture into a square, leaving at least 1-1/2" border on side towards you and a 3/4" border along other sides.
- Pick up 2 long sides of corn husk and bring together, overlapping one over the other.
- Fold up the bottom section of husk tightly right up to the filling line.
- Leave top open.
- Secure it in place by loosely tying one of the strips of husk around the tamale.
- Repeat with remaining husks and dough mixture.
- Stand the tamales on the folded bottom in a prepared steamer, being sure they are not packed too closely so they can expand.
- Cover with a layer of leftover husks.
- Cover with lid and steam for 1 hour.
- Check carefully that all the water doesn't boil away, adding boiling water when necessary.
- Serve with salsa on the side.
Nutrition Facts : Calories 530.5, Fat 32.7, SaturatedFat 11.9, Cholesterol 27.4, Sodium 516.1, Carbohydrate 54.5, Fiber 8.7, Sugar 6.9, Protein 7.8
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CHICKEN TAMALES WITH TOMATILLO-CILANTRO SALSA RECIPE
From foodandwine.com
3/5 Total Time 6 hrs
- Bring a large pot of water to a boil. Add the corn husks, remove from the heat and let stand, turning the husks once or twice, until softened, about 2 hours. Drain the corn husks and shake off as much water as possible.
- Preheat the oven to 500°. In a medium roasting pan, toss the tomatillos, onion, garlic and chiles with the oil. Roast for about 30 minutes, stirring twice, until the vegetables are very soft and browned in spots. Transfer the vegetables and any juices to a blender or food processor. Add the lime juice and cilantro and puree until smooth. Season the sauce with salt and pepper. Reduce the oven temperature to 350°.
- Select 30 of the largest husks without tears or large holes. Arrange 1 husk on a work surface with the narrow end pointing away from you. On the wide end, spread 3 tablespoons of the Tamale Dough in a 5-by-3-inch rectangle, leaving a 1/2-inch border of husk at the bottom. Spoon 2 tablespoons of the cooled filling in the center of the Tamale Dough. Fold in the long sides of the husk, overlapping them to enclose the filling. Fold the narrow end toward you, over the tamale; it will be open at the wide end. Stand the tamale, open end up, in a very large steamer insert. Repeat with the remaining corn husks, Tamale Dough and filling.
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