Yucatán Tamale Pie
Yucatán Tamale Pie
Mucbil PolloThis is a richly seasoned dish of chicken, herbs, spices, and tomatoes baked inside a thick wrap of tamale dough that's covered with banana leaves to hold in the juices. My introduction to Mucbil Pollo was in the beautiful tropical home of Perla and John Ehrenberg near Merida, where Perla demonstrated the cooking of this dish. Later, I worked out this recipe using foil to cover the dish, instead of wrapping the whole thing in banana leaves. If you wish to use banana leaves, line the casserole dish completely and fold the excess over the top, then cover the top snugly with foil.
Ingrediënten
Makes 4 to 6 servings
- Basic Shredded Pork
- Tamale Dough made with chicken broth
- Yucatán Red Seasoning Paste
- 2 cups canned fat-free reduced-sodium chicken broth
- 6 skinless chicken thighs on the bone
- 6 plum tomatoes cored and quartered
- 1 large red onion sliced
- 2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried epazote
- ½ teaspoon salt
- Freshly ground pepper to taste
Instructies
- Prepare the tamale dough using chicken broth instead of water for the liquid.
- Cover and refrigerate.
- Prepare the red seasoning paste and put it into a medium bowl.
- Add ½ cup of water and mix until smooth, and pour into a large 4 to 6 quart saucepan.
- Add the chicken broth and the chicken pieces.
- Arrange the tomatoes and onion on top.
- Sprinkle with epazote, salt, and pepper.
- Bring to a boil, reduce heat to medium-low, cover and simmer until the chicken is tender, about 30 minutes.
- Remove the chicken, tomatoes and onion from the broth.
- Return the broth to a boil and cook until reduced by half; then reserve off heat.
- When the chicken is cool enough to handle, remove the meat from the bones, discarding the bones, and tear the meat into bite-size pieces.
- Return the chicken, tomatoes, and onion to the broth.
- Mix and set aside.
- Preheat oven to 400°.
- Grease a shallow 21⁄2-quart casserole dish.
- (An earthenware casserole dish is perfect.
- ) Spread or press about ⅓ of the tamale dough on the bottom and sides of the dish.
- Spoon the chicken, tomatoes, and onion mixture into the dish.
- Spread the remaining tamale dough over the top to enclose the filling.
- Cover tightly with foil.
- Bake 25 minutes.
- Remove the foil and bake until the top is barely browned, about 30 to 35 minutes more.
Notes / Tips / Wine Advice:
Serve hot.
