Name: Chicken Tamale Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Masa harina - 2 ⅓ cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Vegetable shortening (such as Crisco®) - ⅔ cup; Chicken broth - 2 ⅓ cups; Poblano peppers - 2; Olive oil, divided, or as needed - 2 tablespoons; Chopped onion - ⅓ cup; Garlic, minced - 2 cloves; Diced fire-roasted tomatoes - 1 (14.5 ounce) can; Mild chopped green chile peppers - 1 (4 ounce) can; Capers - 3 tablespoons; Ground cumin - 1 teaspoon; Ground cloves - 1 pinch; Shredded cooked chicken meat - 3 cups; Dried corn husks, soaked in water for 30 minutes - 6; Shredded Monterey Jack cheese - 2 cups; Avocado, sliced - 1 medium; Sliced black olives, or to taste - ¼ cup; Chopped tomatoes, or to taste - ¼ cup; Sour cream, or to taste - ¼ cup; Sliced green onions, or to taste - 2 tablespoons

Ingredients for - Chicken Tamale Casserole

1. Masa harina 2 ⅓ cups

2. Baking powder 1 ½ teaspoons

3. Salt ½ teaspoon

4. Vegetable shortening (such as Crisco®) ⅔ cup

5. Chicken broth 2 ⅓ cups

6. Poblano peppers 2

7. Olive oil, divided, or as needed 2 tablespoons

8. Chopped onion ⅓ cup

9. Garlic, minced 2 cloves

10. Diced fire-roasted tomatoes 1 (14.5 ounce) can

11. Mild chopped green chile peppers 1 (4 ounce) can

12. Capers 3 tablespoons

13. Ground cumin 1 teaspoon

14. Ground cloves 1 pinch

15. Shredded cooked chicken meat 3 cups

16. Dried corn husks, soaked in water for 30 minutes 6

17. Shredded Monterey Jack cheese 2 cups

18. Avocado, sliced 1 medium

19. Sliced black olives, or to taste ¼ cup

20. Chopped tomatoes, or to taste ¼ cup

21. Sour cream, or to taste ¼ cup

22. Sliced green onions, or to taste 2 tablespoons

How to cook deliciously - Chicken Tamale Casserole

1 . Stage

Combine masa harina, baking powder, and salt in a small bowl and stir to combine.

2 . Stage

Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.

3 . Stage

Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.

4 . Stage

Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.

5 . Stage

Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.

6 . Stage

When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.

7 . Stage

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.

8 . Stage

While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).

9 . Stage

Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.

10 . Stage

Pour filling into the prepared dish.

11 . Stage

Carefully and evenly spread the masa harina mixture on top of the filling.

12 . Stage

Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.

13 . Stage

Bake in the preheated oven for 1 hour.

14 . Stage

Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.

15 . Stage

Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.