5 from 5 votes
Are you a fan of a more traditional Mexican Tamale, yet hate all that tedious work involved and time spent in the kitchen? You are going to love this recipe then, all the traditional flavors without all the traditional work involved. Made with real homemade Masa Harina dough, shredded chicken, Spanish sauces, and seasonings that will please any tamale lover.
Chicken Tamale Pie
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 
Are you a fan of a more traditional Mexican Tamale, yet hate all that tedious work involved and time spent in the kitchen? You are going to love this recipe then, all the traditional flavors without all the traditional work involved. Made with real homemade Masa Harina dough, shredded chicken, Spanish sauces, and seasonings that will please any tamale lover.
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, Pie, Tamale
Servings: 6 People
Author: hmccallum
Ingredients
For the Masa Dough
  • 3 cups Masa Harina
  • 3 cups Low sodium chicken broth
  • 3/4 cup Lard or Vegetable Shortening
  • 2 teaspoons Salt
  • 2 teaspoon Baking Soda
Ingredients for Filling
  • 1 Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Oil
  • 3 cups Cooked shredded chicken
  • 1 -10-ounce-can- Diced tomatoes with chiles
  • 1 -8-ounce-can- Spanish tomato sauce
  • 1 cup Organic corn
  • 1/4 cup Chopped cilantro
  • 2 Dried Ancho peppers, reconstituted
  • 1 Lime, juice of
  • 1 1/2 teaspoons Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic powder
  • Kosher salt, to own taste
  • Freshly ground pepper, to own taste.
Instructions
For the Masa Dough
  1. In a large mixing bowl, combine Masa Harina and the low-sodium chicken broth. Stir the Masa Harina and the chicken broth until thoroughly incorporated.
  2. Combine the ice-cold lard or vegetable shortening, kosher salt, and baking powder by using an electric mixer, beat the mixture at medium-high speed until slightly whipped, about 1-2 minutes. Add 1/4 of the ready/rehydrated masa at a time to the whipped lard, beating between the additions of masa until completely incorporated. The masa should be soft and spreadable.
  3. Cover the prepared masa dough with plastic wrap and place in refrigerator for 1 hour to rest before using.
For the Filling
  1. Place a large metal skillet over medium heat, add 1 tablespoon of oil to heat. Once the oil has heated add chopped onion and minced garlic. Cook till softened about 3-4 minutes. Add shredded chicken breast to the large skillet, stir thoroughly.
  2. Next add diced tomatoes with chilies, Spanish-Style tomato sauce. frozen organic corn, chopped cilantro, reconstituted Ancho peppers, lime juice, cumin, chili powder, kosher salt, and freshly ground pepper to own taste. Stir to mix ingredients thoroughly. Cook for about 5 to 6 minutes on low heat.
Assembly
  1. Preheat oven to 375° F.
  2. Remove the premade masa dough from refrigerator, discard the plastic wrap, and re-whip the masa dough by adding a small amount of broth or water 1 tablespoon at a time, if necessary, to return it to original texture.
  3. Lightly grease a 12-inch cast iron skillet or 3-quart oven-safe casserole dish with oil, or cooking spray to prevent Tamale Pie from sticking. Scrape about 2/3 of masa dough into the cast iron skillet or oven safe baking dish and press to form an even thin layer on bottom and edge of the cast iron skillet.
  4. Next add the chicken filling to the cast iron skillet evenly, do not overload skillet, reserve some of the chicken fillings; if you notice it will not easily fit in cast iron skillet.
  5. Add the remaining masa dough to the top of chicken filling, forming a top crust with remaining 1/3 masa, binding it with the edge of the bottom masa dough. Wipe any masa dough from the edge of cast iron skillet.
  6. Bake tamale pie in preheated 375 Degree oven until lightly golden on top, 45 minutes to 55 minutes.