Hey there, amazing cooks! Today, we’re bringing a burst of flavor to your kitchen with a dish that’s as delightful to make as it is to eat – Poblano Pepper Chicken Tamale Stack. Picture layers of tender chicken, zesty poblano peppers, and comforting tamale goodness all stacked up for a delicious fiesta on your plate. Get ready for a taste of home-cooked joy!
| Servings | Total |
| 6 | 1hr 35mins |
History of Poblano Pepper Chicken Tamale Stack
The roots of this dish trace back to the rich culinary tapestry of Mexican cuisine. Poblano peppers, originating from the state of Puebla, Mexico, add a distinctive flavor profile with a mild heat that elevates this tamale stack to unparalleled heights. Traditionally, tamales are a cherished part of Mexican culture, often prepared during festive occasions. Our recipe pays homage to this cultural heritage, infusing modern flair into a time-honored classic.
What to have with Poblano Pepper Chicken Tamale Stack?
This dish pairs well with a few delightful side options:
Side Suggestions:
- Fresh guacamole
- Cilantro lime rice
- Black beans with a squeeze of lime
Is Poblano Pepper Chicken Tamale Stack healthy?
Yes, the Poblano Pepper Chicken Tamale Stack can be a healthy option when enjoyed in moderation. Poblanos offer antioxidants, and the inclusion of lean chicken, corn, and cilantro provides protein, fiber, and essential nutrients. Opt for whole-grain masa for added nutritional benefits. Enjoy this flavorful dish as part of a balanced diet.
Kitchen Equipment
Before we start assembling, make sure you have the following tools ready:
- Baking dish
- Mixing bowls
- Steamer Basket
- saucepan
Ingredients
For the Tamale Dough:
- 2 cups corn masa harina
- 1 cup chicken broth
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 2 cups shredded cooked chicken
- 3 poblano peppers, roasted, peeled, and diced
- 1 cup corn kernels
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Directions:
Making the Tamale Dough:
- In a large bowl, combine corn masa, chicken broth, softened butter, baking powder, and salt. Mix until a soft, pliable dough forms.
- Divide the dough into golf ball-sized portions and press each one into a thin disc.
Creating the Filling:
- In a mixing bowl, combine shredded cooked chicken, roasted and diced poblano peppers, corn kernels, shredded Monterey Jack cheese, chopped cilantro, ground cumin, salt, and pepper. Mix thoroughly.
- Place a spoonful of the filling in the center of each tamale dough disc.
- Fold the sides of the dough over the filling, creating a sealed packet.
- Arrange the tamale packets in a steamer basket and steam for 25-30 minutes or until the dough is cooked through.
Crafting the Sauce:
- In a saucepan, melt unsalted butter over medium heat. Add all-purpose flour and cook, stirring constantly, until golden brown.
- Gradually whisk in chicken broth and continue stirring until the mixture thickens.
- Add ground cumin, salt, and pepper to taste. Simmer the sauce for 5 minutes.
Assembling the Poblano Pepper Chicken Tamale Stack:
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the steamed tamales with the luscious sauce.
- Bake for 15-20 minutes or until the stack is golden and bubbling.
Tips
- Add a sprinkle of chopped cilantro for a burst of freshness.
- Customize with your favorite cheese or add jalapeños for an extra kick.
Conclusion
And there you have it – the Poblano Pepper Chicken Tamale Stack, a delightful stack of flavors that brings a touch of fiesta to your table. Share the joy, savor every bite, and happy cooking!
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Best Poblano Pepper Chicken Tamale Stack
Equipment
- Baking dish
- Mixing bowls
- Steamer basket
- Saucepan
Ingredients
- 2 cups corn masa harina
- 1 cup chicken broth
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shredded cooked chicken
- 3 poblano peppers, roasted, peeled, and diced
- 1 cup corn kernels
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine corn masa, chicken broth, softened butter, baking powder, and salt. Mix until a soft, pliable dough forms.
- Divide the dough into golf ball-sized portions and press each one into a thin disc.
- In a mixing bowl, combine shredded cooked chicken, roasted and diced poblano peppers, corn kernels, shredded Monterey Jack cheese, chopped cilantro, ground cumin, salt, and pepper. Mix thoroughly.
- Place a spoonful of the filling in the center of each tamale dough disc.
- Fold the sides of the dough over the filling, creating a sealed packet.
- Arrange the tamale packets in a steamer basket and steam for 25-30 minutes or until the dough is cooked through.
- In a saucepan, melt unsalted butter over medium heat. Add all-purpose flour and cook, stirring constantly, until golden brown.
- Gradually whisk in chicken broth and continue stirring until the mixture thickens.
- Add ground cumin, salt, and pepper to taste. Simmer the sauce for 5 minutes.
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the steamed tamales with the luscious sauce.
- Bake for 15-20 minutes or until the stack is golden and bubbling.
FAQs
- Can I use store-bought tamale dough?
- Absolutely! Feel free to use pre-made tamale dough to save time.
- Can I make it vegetarian?
- Swap chicken for black beans and add more veggies for a delicious vegetarian version.
- Can I freeze leftovers?
- Yes, the tamale stack freezes well. Just reheat in the oven for a quick meal.
- How to store poblano peppers?
- Roast and slice extra poblano peppers, then store them in an airtight container in the fridge for future use.
- Can I use a different meat?
- Certainly! Shredded beef or pork works wonderfully in this dish.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!