Mexican Mucbil Pollo Chicken Tamale Casserole
Transport your taste buds to the vibrant flavors of the Yucatán Peninsula with this mouthwatering Mexican Mucbil Pollo Chicken Tamale Casserole. This traditional dish reimagines the beloved tamale into a hearty, baked casserole, layered with tender shredded chicken marinated in achiote and orange juice, a fragrant tomato-onion sofrito, and creamy masa dough. Tucked within pliable banana leaves and enriched with slices of hard-boiled egg, this casserole delivers a perfect combination of smoky, savory, and earthy notes. Ideal for festive gatherings or family dinners, it’s a celebration of authentic Mexican cuisine. Plus, with its manageable prep time and easy-to-share portions, this tamale casserole is both impressive and practical, ready to bring a warm, home-cooked touch to your table.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 3 tablespoons Achiote paste
- 0.5 cup Orange juice
- 0.75 cup Lard or vegetable shortening
- 2 cups Masa harina
- 1.5 cups Chicken broth
- 2 large pieces Banana leaves
- 1 cup Diced tomatoes
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 0.25 cup, chopped Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Baking powder
- 3 large, sliced Hard-boiled eggs
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper and cook them in a pot of boiling water until tender, about 20 minutes. Shred the chicken and reserve the broth.
In a bowl, dissolve the achiote paste in the orange juice until smooth. Mix this with the shredded chicken and set aside.
In a skillet, heat 1 tablespoon of lard or oil. Sauté the diced onion, garlic, and tomatoes until they soften, about 5 minutes. Add the tomato mixture to the spiced chicken along with chopped cilantro and mix well.
In a large mixing bowl, beat the lard or shortening until fluffy. Gradually add the masa harina, baking powder, and salt while mixing, alternating with the chicken broth. Continue mixing until you achieve a smooth, spreadable masa dough.
Rinse the banana leaves and gently warm them over an open flame or hot pan to make them pliable. Line a 9x13-inch casserole dish with the banana leaves, leaving enough to fold over the top.
Spread half of the masa dough evenly over the banana leaves in the dish. Add the chicken mixture on top and layer the sliced hard-boiled eggs over it. Spread the remaining masa dough over the chicken and eggs to cover completely.
Fold the banana leaves over the top of the masa filling to enclose the casserole. Cover the dish tightly with aluminum foil.
Bake the casserole in the preheated oven for 1 hour and 30 minutes, or until the masa is firm and cooked through.
Remove the casserole from the oven and let it rest for 15 minutes. Unfold the banana leaves and cut the casserole into portions to serve.
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.1 g | 337% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1349 mg | 450% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 25.5 g | ||
| Protein | 191.7 g | 383% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 415 mg | 32% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3098 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
