Chicken Tamale Dish (Print Version)

# Ingredients:

→ Chicken mix

01 - Pulled meat from 1 rotisserie chicken (about 4 cups worth)
02 - 1 cup enchilada sauce (green chile type)
03 - 1 cup chicken stock (use low-sodium)
04 - 1/4 cup finely chopped fresh cilantro
05 - A 1/2 teaspoon of powdered garlic

→ Dough for tamales

06 - Three cups of masa harina
07 - Two teaspoons of kosher coarse salt
08 - Three tablespoons white sugar
09 - A teaspoon and a half of baking powder
10 - 1/8 teaspoon ground black pepper
11 - 12 cold unsalted butter cubes (1 tablespoon each)
12 - 3 cups of thawed frozen corn, divided
13 - 2 to 4 tablespoons roasted poblano peppers (adjust spiciness as you like)
14 - 2 1/4 cups low-sodium chicken stock (use a bit extra if needed)

→ Toppings and garnish ideas

15 - 3 cups grated Monterey Jack cheese (split into halves)
16 - 1 cup of green enchilada sauce
17 - 2 tablespoons fresh cilantro leaves for topping

# Instructions:

01 - Grab a bowl and shred the chicken into bite-sized pieces. Stir in the green enchilada sauce, chicken stock, cilantro, and garlic powder. Set this mixture aside.
02 - Throw the masa harina, salt, sugar, baking powder, and black pepper into a large bowl. Give it a good mix with a whisk so it’s all combined.
03 - Drop in the butter pieces and use a fork or pastry tool to cut it into the dry mix. Keep going until you’ve got a grainy, crumb-like texture.
04 - Slowly mix the chicken broth into the dry ingredients, a little at a time, until it forms a smooth mixture. Blend in half the corn (1 1/2 cups) plus the roasted poblanos.
05 - Grease a 9x13 dish and press down half of the dough. Spread the chicken filling on this layer, then sprinkle over half of the shredded cheese.
06 - Spread the rest of the tamale dough on top. Make sure to seal it around the edges. Add the remaining cheese and pour over the enchilada sauce.
07 - Preheat your oven to 180°C (350°F). Put the dish in and bake for about 50 minutes, or until the top is lightly browned and bubbling.
08 - Let the dish rest a few minutes out of the oven. Add chopped cilantro before bringing it to the table.

# Notes:

01 - No masa harina? Mix 2 parts fine cornmeal with 1 part all-purpose flour as an alternative.
02 - To make sure the dough stays light, don’t let the butter warm up while mixing.

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