ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Chicken tamale pies

Updated on May 31, 2014

Tamale

5 stars from 3 ratings of Chicken tamale pie

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: Serves 4

Ingredients

  • 2 tbsp Olive oil, Or cooking oil of your choice
  • 4 tbsp Butter
  • Salt
  • Pepper
  • 1 tbsp Cumin
  • 1 1/2 cups Yellow corn meal
  • 1/2 cup Onions
  • 1/2 cup JalapeƱo
  • 32 oz Salsa
  • 1 cup Shredded cheese
  • 1 to 2 lbs Chicken
  • 1/2 cup Corn

Instructions

  1. Preheat oven to 375 degrees
  2. Cook chicken on stove top with 2 tbsp of olive oil. Transfer to bowl and shred chicken. Add 1 tbsp of olive to pan and add onions, cumin and jalapeƱos and cook for 5 minutes until soft for the filling.
  3. Add your shredded chicken, corn and salsa to the filling. Stir well. Add salt and pepper.
  4. Make your own crust : STEP 1 Whisk cornmeal with 1 1/2 cups cold water. STEP 2 In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil. STEP 3 Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes. STEP 4 Remove from heat; stir in butter until melted.
  5. Pour 1/4 of crust in each baking pan. Let stand for about 5 minutes.
  6. Add filling evenly in each pan and top with shredded cheese of your choice.
  7. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes

Making my own crust

Preparing my pies with crust

7" round pans with lids
7" round pans with lids

Tamale

Have you ever had a tamale before?

See results

Add filling and top with shredded cheese

Out the oven

Enjoy

Hopefully you can find time to prepare this for your family and they enjoy it. Please let me know how yours turned out.

Additional toppings

Add sour cream, shredded lettuce, and tomatoes on your tamale pie for more flavor.

Comments

    0 of 8192 characters used
    Post Comment

    No comments yet.

    Click to Rate This Article