This Zesty Chicken Tamale Casserole combines tender chicken and a flavorful sauce layered with a masa dough, topped with melted cheese, making it a comforting and delicious meal.
Ingredients
2 pieces chicken breasts
2 medium tomatoes
1 large onion
3 medium tomatillos
4 cloves garlic
2 pieces red chile pods
to taste salt
1 teaspoon cumin
1 teaspoon oregano
1/2 cup lard
2 cups masa harina
1 cup Cheddar cheese
1 cup Monterey Jack cheese
2 cups chicken broth
Method
Preheat your oven to 350°F (175°C).
Place the chicken breasts in a baking dish and cover them with foil.
Bake the chicken for approximately 1 hour and 15 minutes until it is fully cooked and tender, reaching an internal temperature of 165°F (74°C). Once done, let it cool, then remove the skin and bones, and chop the meat into small pieces.
In a large pot, combine the chicken bones with the drippings from the baking dish and enough water to cover. Bring to a boil, then lower the heat and let it simmer for about an hour. Strain the broth and discard the bones.
In a blender, blend together tomatoes, onion, tomatillos, garlic, and red chile pods until finely chopped. Pour this mixture into a pot.
Add 1 cup of the prepared chicken broth, along with salt, cumin, and oregano. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes before adding the chopped chicken. Remove from heat.
In a microwave-safe bowl, heat 1 cup of chicken broth and lard for about 2 minutes until the lard melts. Gradually mix in masa harina with your hands to form a smooth dough.
Press the masa mixture evenly into the bottom of a 10x13-inch baking pan. Add the chicken mixture on top and cover with foil.
Bake in the oven for about 40 minutes, until the chicken is heated through. Remove the foil and sprinkle shredded Cheddar and Monterey Jack cheese on top. Bake for an additional 3 to 5 minutes until the cheese is bubbly and golden. Allow to rest for 5 minutes before serving.
