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Rustic Baked Chicken & Black Bean Tamale Recipe

4 oz. packaged Lard (itas healthier than butter!)
1 teaspoon Baking Powder
2 cups Masa Harina for tamales
1/2 to 2/3 cup Chicken Broth
1 package dried Corn Husks
2 cups Chicken meat, precooked & shredded
1 can Black Beans, rinsed & drained
2 cups Red Enchilada Sauce, divided
2 Chipotle Chile en adobo, minced
1 teaspoon Cumin
1 teaspoon Mexican Oregano
1/2 cup Sour Cream
1 Tomato, sliced into wedges
1/4 cup Cilantro, for garnish


Pre-heat oven to 400EF. Choose enough corn husks to doubly line a 9- or 10-inch loaf pan, Soak the husks in very hot or boiling water to soften them. In a small bowl, mix together the pre-cooked chicken meat with 1 cup of enchilada sauce. Beat together the lard and baking powder until it lightens in texture. Add the masa and the broth in several alternating additions as you continue beating; working towards the consistancy of soft cake batter that holds its shape. Line the loaf pan with overlapping softened corn husks, running the husks cross-wise except at the ends. Spoon half the masa batter into the pan and with a spatula spread it as far up the sides as it will go; leaving the batter 1/4a to 1/2a thick. Pack the chicken in the pan; then top with the black beans. Spoon remaining batter into pan so that the top is 1/4a to 1/2a thick. Wrap overhanging leaves onto the top of the batter. Cover with a layer of foil and bake for 40 minutes. While the tamalA3n is baking, in a small sauce pan combine 1 cup of enchilada sauce, the chipotle chiles, cumin and oregano. Bring to a boil, then reduce heat and simmer for 5 mintes. Remove from heat and allow to cool. Uncover and test the tamalA3n. It should be firm to the touch; if not, return to the oven, and bake uncovered, for 15-20 minutes longer. Allow tamalA3n to rest before slicing and plating. Lift on the corn husks to gently remove the tamalA3n from the loaf pan. Plate slices on a bed of corn husks, drizzle with sauce, and garnish with a dollop of sour cream, a wedge of tomato and a few well-placed cilantro leaves.

Source: cookeatshare.com