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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a delicious dish which is worth the time it takes to prepare. Chicken, roasted peppers and cheese in a steamed tamale masa shell. It is a favorite at Blue Mesa Grill in Dallas. Ingredients:
1 cup room temperature butter |
1 1/2 lbs masa harina flour (do not substitute corn meal) |
for masa harina flour |
2 1/4 cups chicken stock |
2 teaspoons salt |
1 teaspoon ground cumin |
1 teaspoon baking powder |
4 poblano peppers |
olive oil |
1 teaspoon fresh garlic, minced |
2 tablespoons parmesan cheese, grated |
2 tablespoons pine nuts |
1/4 cup olive oil |
1 teaspoon salt |
2 large cooked chicken breasts, diced |
3/4 cup shredded sharp cheddar cheese |
3/4 cup corn |
1/4 teaspoon white pepper |
1 teaspoon salt |
enchilada sauce |
pico de gallo |
Directions:
1. Place the butter in a large bowl and beat with a mixer on medium speed until light and whipped.
2. Add in the masa, beat well.
3. Gradually add in chicken stock, salt, cumin and baking powder. Blend together very well. Set this masa mixture aside.
4. Preheat even to 350 degrees.
5. Lightly brush chile peppers lightly with olive oil.
6. Line a cookie sheet with foil, and roast peppers on it for 10 to 15 minutes or until the skins blister.
7. Remove peppers from oven and put into a paper bag for a couple of minutes; allow to cool, then remove skins.
8. Slit peppers In half vertically.
9. Remove seeds and dice coarsely.
10. Place 1/2 cup diced peppers into blender. Add the minced garlic, parmesan, olive oil, pine nuts and salt;.
11. puree into smoothness.
12. Place all chicken filling ingredients into a large bowl. Add remaining diced peppers. Toss.
13. Into your largest large roasting pan, add 3 inches of extremely hot water. Place roasting pan in oven. Probably easier to place the pan in the oven first, and then add the hot water.
14. Spray four 3-cup, oven-safe bowls with Pam or it's equivalent.
15. Coat the bottom and sides of each bowl with about 3/4 of a cup of the masa mixture.
16. Into each masa bowl, place 3-4 T green chile sauce, then 1/2 cup of the chicken filling mix.
17. Seal the top of each bowl by evenly dividing the remaining masa and spreading it over the top of each one.
18. Cover each bowl with aluminum foil; fold down the edges to make this cover as tightly sealed as possible.
19. Bake masa bowls in water bath for 50 minutes to 1 hour.
20. Unmold. May be served with enchilada sauce and pico de gallo.
21. Makes 4 large bowls, quite filling. May be made smaller for appetizers.
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