Best Poblano Pepper Chicken Tamale Stack
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!
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.