Recipes from Mexico :: Mexican Tamale Recipes
Crust1 tsp. chile powder
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chicken broth or water
1/2 c. lard
1 1/2 (one and one-half) c. Masa Harina®
Mix the dry ingredients together, then combine them with the chicken broth or water.
Beat the lard until fluffy, then beat the Masa Harina® into it. Line the bottom and 2 in. of the sides of a well-greased shallow casserole dish with between 1/8 and 1/4 in. of the dough.
Filling
2 c. shredded chicken
2 Tbsp. canola (or other vegetable) oil
3/4 c. cream-style corn
1/2 tsp. salt
1/2 tsp. black pepper
1/3 c. green chiles, peeled, seeded, chopped
1/2 c. black olives, sliced or minced
1/2 c. grated Cheddar or Monterey jack
cheese or a combination of both
2 oz. grated Cheddar or Monterey jack
cheese (for garnish)
Preheat oven to 350 degrees fahrenheit.
Combine all ingredients. Spoon the filling over the dough, then spread a thin layer of dough on top. The best way to do this is to pat out manageable pieces of the dough and place them over the filling like a patchwork quilt. Place in the oven and bake for 1/2 an hour.
Five mins. before the pie is done, sprinkle and distribute additional cheese on the top.
Serves 4.
