Name: Tamale Pie with Chicken, Green Chiles, and Cheese
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 3 cups masa harina -; 2 3/4 cups hot water -; 4 tablespoons (2 oz) unsalted butter, at room temperature, cut into thick slices -; 1 cup (about 7 ounces) cold vegetable shortening -; 1 1/2 teaspoons salt -; 2 teaspoons baking powder -; 1 tablespoon olive oil -; 1 bunch scallions, thinly sliced -; 2 (4-ounce) cans of chopped green chiles, mild or hot -; Vegetable oil spray (for the skillet) -; 1 cup fresh or frozen corn kernels -; 1/2 cup sliced cilantro leaves -; 2 cups grated Monterey jack cheese -; 2 cups shredded, cooked chicken -; 1 cup green salsa, homemade or store-bought (for serving) -

Tamale Pie with Chicken, Green Chiles, and Cheese

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tamale Pie with Chicken, Green Chiles, and Cheese

1. 3 cups masa harina -

2. 2 3/4 cups hot water -

3. 4 tablespoons (2 oz) unsalted butter, at room temperature, cut into thick slices -

4. 1 cup (about 7 ounces) cold vegetable shortening -

5. 1 1/2 teaspoons salt -

6. 2 teaspoons baking powder -

7. 1 tablespoon olive oil -

8. 1 bunch scallions, thinly sliced -

9. 2 (4-ounce) cans of chopped green chiles, mild or hot -

10. Vegetable oil spray (for the skillet) -

11. 1 cup fresh or frozen corn kernels -

12. 1/2 cup sliced cilantro leaves -

13. 2 cups grated Monterey jack cheese -

14. 2 cups shredded, cooked chicken -

15. 1 cup green salsa, homemade or store-bought (for serving) -

How to cook deliciously - Tamale Pie with Chicken, Green Chiles, and Cheese

1. Stage

Hydrate the masa harina: In a bowl, mix the masa harina and hot water together to combine them.

2. Stage

Make the dough: In the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the butter, shortening, salt, and baking powder for 1 to 2 minutes, or until light and fluffy. Reduce the speed to low and add the reconstituted masa harina in three additions, beating after each addition until it is incorporated. Once all the masa has been added, continue to beat on medium-high speed for another minute. Leave the dough in the bowl and refrigerate it while you prepare the filling.

3. Stage

Preheat the oven: Set a shelf in the middle of the oven and preheat it to 375°F.

4. Stage

Prepare the filling: In a small skillet set over medium heat, add the oil. When the oil shimmers, add the scallions and cook, stirring for 2 to 3 minutes, or until softened. Stir in the chiles. Set aside 1/2 cup for the topping.

5. Stage

Finish the dough: Remove the dough from the refrigerator and beat it for another minute. It should look like thick cake batter and spread easily. If it seems dry, gradually beat in a little more water, one tablespoon at a time. Remove the mixer from the stand, and with a silicone spatula, fold in the reserved 1/2 cup chile-scallion mixture, the corn, and 1/4 cup of the cilantro.

6. Stage

Assemble the pie: Spray a 10-inch skillet with vegetable oil spray. Wet your hands with cool water to keep the dough from sticking to them, and press half the dough into the bottom and up the sides of the skillet. You can also use an offset spatula to do this. Spread 1 cup of the grated cheese over the bottom of the pie. Top with all of the shredded chicken. Spread the remaining chile-scallion mixture over the chicken. Top with the remaining 1/4 cup cilantro. Spread the remaining 1 cup grated cheese on top. Dollop large spoonfuls of the remaining dough close together all over the pie. Use the back of the spoon or an offset spatula to smooth the dough slightly, leaving a few nooks and crannies to give the top some texture.

7. Stage

Bake the pie: Set the skillet in the oven and bake for 45 minutes. Set it under the broiler for an additional 3 to 5 minutes, or until it's browned in a few places. Remove and let rest for about 10 minutes. Slice into wedges, and serve with green salsa, if you like.