Tamale Round About
Discover the irresistible charm of "Tamale Round About," a creative twist on traditional tamales that's perfect for a hearty family dinner or a festive gathering. This baked tamale casserole combines a flavorful masa harina base with tender, spiced shredded chicken, smothered in zesty green chile sauce and gooey Monterey Jack cheese. Layers of savory goodness are enhanced with optional sweet corn kernels for a delightful texture boost. With just a 30-minute prep time and the ease of baking in a single dish, this recipe delivers authentic tamale flavors without the need for wrapping and steaming. Garnished with fresh cilantro, it's a crowd-pleasing meal that brings the warmth of Mexican cuisine straight to your table.
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Recipe Information
Ingredients
- 2 cups Masa harina
- 1.5 cups Chicken broth
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cups Lard or vegetable shortening
- 2 cups Shredded cooked chicken
- 1 cup Green chile sauce
- 1 cup Grated Monterey Jack cheese
- 0.5 cup Corn kernels (optional)
- 1 tablespoon Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish with olive oil or non-stick spray.
In a mixing bowl, combine masa harina, baking powder, and salt. Gradually stir in the chicken broth until the mixture forms a soft dough.
In a separate bowl, beat lard or vegetable shortening until fluffy, then gradually mix it into the masa dough until well incorporated and smooth. Set aside.
In a medium skillet over medium heat, heat 1 tablespoon of olive oil. Add shredded cooked chicken, chili powder, and cumin. Stir for 2-3 minutes until the chicken is evenly coated and warmed through.
Spread half of the masa dough evenly onto the bottom of the prepared baking dish to create a smooth base layer.
Layer the seasoned shredded chicken on top of the masa layer. Pour the green chile sauce evenly over the chicken and sprinkle with grated cheese and optional corn kernels.
Spread the remaining masa dough over the chicken and cheese layer, smoothing it out to create a top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes to lightly brown the top layer.
Remove from the oven and allow to cool for 5-10 minutes. Garnish with fresh cilantro, if desired, before cutting into slices and serving.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.0 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 356 mg | 8% | |
*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.
