Tamale Casserole with Chicken and Strips

Rexal
Rexal
Don't miss the exquisite flavor of this traditional recipe, with its delicious combination of ingredients, such as chicken, strips, and corn kernels, wrapped in tamale dough. Your mouth will water just by smelling it.
Reviewed by Editorial Team of Kiwilimón
4.666667
|
3 comentarios
67
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 1/4 onions, cut into strips 1/4 onions, cut into strips
  • 2 tomatoes, cut without skin and seeds 2 tomatoes, cut without skin and seeds
  • 1 cup Poblano chile strips
  • 1/2 cups ear corn 1/2 cups ear corn
  • 1 chicken breast, cooked and shredded 1 chicken breast, cooked and shredded
  • 2 leaves bay 2 leaves bay
  • salt and pepper salt and pepper
  • 4 cups masa mix for tamales
  • 1 1/2 cups lard 1 1/2 cups lard
  • 1 teaspoon salt 1 teaspoon salt
  • 1/2 teaspoons REXAL® baking powder
  • 1/2 cups water 1/2 cups water
Preparation
1h
40 mins
Low
  • Preheat the oven to 170°C.
  • In a skillet, heat the oil over medium heat, add the onion, the tomato, and cook until it changes color.
  • Add the strips of poblano pepper, the corn kernels, and the shredded chicken, season with bay leaves, salt, and pepper, cook for 10 minutes and set aside.
  • In a bowl, add the tamale flour, lard, salt, baking powder Rexal®, and gradually add water, knead until you have a smooth and soft dough.
  • In a saucepan, place half of the dough, add the chicken with strips, and cover with the rest of the dough, bake for 40 minutes.
  • Serve hot, accompanied by a refreshing drink.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by