Rustic Baked Chicken & Black Bean Tamale Recipe
Not all tamales are tiny packets steamed in corn husks. This is a traditional baked, not steamed, tamale that serves an entire family; filled with spicy chicken and black beans
Ingredients
- 4 oz. packaged Lard (itâs 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
Directions
- Pre-heat oven to 400ËF. 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 1/4â to 1/2â thick. Pack the chicken in the pan; then top with the black beans. Spoon remaining batter into pan so that the top is 1/4â to 1/2â thick. Wrap overhanging leaves onto the top of the batter. Cover with a layer of foil and bake for 40 minutes.
- While the tamalón 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 tamalón. It should be firm to the touch; if not, return to the oven, and bake uncovered, for 15-20 minutes longer. Allow tamalón to rest before slicing and plating. Lift on the corn husks to gently remove the tamalón 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 708 | |
| Calories from Fat 297 | 42% |
| Total Fat 33.22g | 42% |
| Saturated Fat 12.38g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1000mg | 42% |
| Potassium 1224mg | 35% |
| Total Carbs 75.26g | 20% |
| Dietary Fiber 11.1g | 37% |
| Sugars 7.9g | 5% |
| Protein 28.87g | 46% |
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Reviews
May 6, 2013
Excellent recipe for tamale lovers! Authentic tastes and textures of real Mexican cuisine, this recipe is definitely a keeper. Thanks for posting it.I've cooked/tasted this recipe!1 person likes this review
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