Mexican Mucbil Pollo Chicken Tamale Casserole Recipes

MEXICAN MUCBIL POLLO (CHICKEN TAMALE CASSEROLE)

Steps:

• Put achiote condiment or paste in a 6 to 8 quart pan. Use a heavy spoon to work condiment into a smooth paste, gradually adding a little of the water and mixing until well blended. Add remaining water and bouillon cubes and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, then pour liquid through a fine wire strainer and return to pan; discard residue in strainer. (If you are using achiote substitute, it is not necessary to strain the broth.).
• To broth, add anise seeds, mint, and chicken, placing chicken on top. Bring to a boil, reduce heat, cover, and simmer for 45 minutes; do not stir.
• Core tomatoes and cut each into 6 wedges. After chicken has cooked for 25 minutes, add onions. After 10 more minutes, add tomatoes alongside onions.
• At end of cooking time, remove pan from heat. Gently lift out vegetables and chicken, letting broth drain back into pan. When chicken is cool to touch, remove and discard skin and bones. Tear meat into bite size pieces.
• Boil broth over highest heat, uncovered, until reduced to 2 cups; stir to prevent sticking. (if using achiote substitute, add masa flour water mixture and return to a boil, stirring.) Remove from heat.
• Grease a 3-quart shallow casserole; evenly spread about half the Masa dough (you need 5 cups dough total) over bottom and sides of casserole, flush with rim. Add chicken, tomatoes, onions, and eggs, distributing evenly, then cover with broth. Shake dish gently to level filling.
• Gently spoon dollops of remaining dough on top, then spread carefully to enclose filling; don't worry if a few thin areas develop and bits of filling show. Cover tightly with foil. Bake on lowest rack of a 425°F oven for 30 minutes; remove foil and continue to bake until top is golden brown, about 1 more hour.
• Remove from oven and let stand for at least 10 minutes before serving. Accompany with radishes and green onions. Makes 8 servings.
• MASA DOUGH: Double recipe above and whip lard, butter, margarine, or solid vegetable shortening until fluffy, then stir in dehydrated masa flour and homemade chicken broth or canned regular strength chicken or beef broth. Stir until mixture holds together. If made ahead, cover and refrigerate for up to 3 days; bring to room temperature before using.
• ACHIOTE SUBSTITUTE: Mix 2 tablespoons vinegar, 3 tablespoons paprika, 1 1/2 teaspoons dry oregano leaves, 3 cloves garlic (pressed), and 1/2 teaspoon ground cumin.
• ACHIOTE PASTE: Place 2 ounces (1/3 cup) achiote )annatto sees (available in Mexican markets) in a small bowl with boiling water to cover; cover tightly and let stand for at least 12 hours to soften.
• Drain seeds and discard liquid. Combine seeds in a blender with 1 tablespoon ground cumin, 1 teaspoon coarsely ground black pepper, 2 teaspoons ground allspice, 2 tablespoons chopped garlic, 2 small dried hot red chiles (broken into pieces),1/2 teaspoon salt, and 6 tablespoons EACH orange juice and white wine vinegar.
• Whirl until smooth (takes several minutes). If made ahead, cover and refrigerate for up to 10 days; freeze for longer storage. Makes about 1 cup.
• The Best Of Sunset.

CHICKEN TAMALE CASSEROLE

Steps:

• Preheat oven to 400 Degrees.
• Combine 1/2 Cheese and next 7 ingredients (through Chill's) in a large bowl,Stir until blended.
• Pour mixture into a 13X9 baking dish coated with cooking spray.
• Bake at 400 degrees for 15 minutes or until set.
• Pierce entire surface liberally with a fork and then pour enchilada sauce covering top.
• Top with shredded chicken and remaining cheese.
• Bake again at 400 degrees for 15 minutes remove from oven and let stand for 5 minutes cut up and serve with sour cream.

HOT TAMALE CASSEROLE

Steps:

• Heat oil in a large skillet.
• Add onion and green pepper; saute until tender.
• Add beef and cook until crumbly.
• Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
• Simmer stirring frequently for 30 minutes.
• Preheat oven to 450°F.
• Spoon mixture into a 2 1/2 qt casserole.
• MAKE TAMALE TOPPING----------------.
• In a large bowl mix, flour cornmeal, sugar and baking powder.
• Add melted butter, milk, and egg.
• Stir only until dry ingredients are just moistened.
• Quickly stir in the jalapeno pepper and cheese.
• BACK TO THE CASSEROLE-----------.
• Spoon the topping in large spoonfuls around the edge of the casserole.
• Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.

EASY TAMALE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Shuck husks off tamales and place, single layer, in a 9x13 baking dish.
• Mix all other ingredients (except for shredded cheddar cheese for top) until well blended. It will have a very soupy consistency.
• Pour over tamales and bake for 30 minutes or until bubbling hot.
• Sprinkle w/ cheddar cheese and bake a few more minutes until melted.
• Serve hot!

CHICKEN TAMALE CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 400°F.
• Combine 1/4 cup cheese and next 7 ingredients (through chiles), stirring just until moist. Pour mixture into a 13 x 9-inch baking dish sprayed with cooking spray.
• Bake at 400°F for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.