Tamale Pie Recipe
Ingredients
| Masa Dough, made with chicken broth | ||
| Achiote Paste | 1/2 Cup (16 tbs) | |
| Water | 5 Cup (16 tbs) | |
| Chicken bouillon cubes | 4 | |
| 1/8 teaspoon anise seeds | ||
| Mint leaves | 1/2 Teaspoon | |
| 4-pound frying chicken, cut up | ||
| 2 medium-size onions, quartered | ||
| Tomatoes | 2 Large | |
| 4 hard-cooked eggs, halved lengthwise | ||
| Green onions | 24 | |
Directions
Ring until smooth.
Add remaining water and bouillon cubes; bring to a boil.
Reduce heat and simmer, uncovered, for about 10 minutes.
Pour liquid through a fine strainer and return to pan; discard residue.
Add anise seeds and mint leaves to broth; place chicken on top.
Cover and simmer, without stirring, for 25 minutes.
Add onions and cook, without stirring, for 10 more minutes; add tomatoes and cook, without stirring, for 10 more minutes.
Remove pan from heat; with a slotted spoon, gently lift out chicken and vegetables.
When chicken is cool, remove and discard skin and bones; tear meat into bite-size pieces.
Boil broth until reduced to 2 cups, stirring often.
Remove from heat.
Spread a third of the dough over bottom and sides of a greased shallow 3-quart casserole.
Evenly distribute chicken, onions, tomatoes, and eggs over dough; cover with broth.
Shake pan gently to level filling.
Spread remaining dough evenly over top, enclosing filling.
Cover tightly with foil and bake on lowest rack of a 425° oven for 30 minutes; remove foil and continue baking until top is golden (1 more hour).
Let stand for at least 10 minutes
Add remaining water and bouillon cubes; bring to a boil.
Reduce heat and simmer, uncovered, for about 10 minutes.
Pour liquid through a fine strainer and return to pan; discard residue.
Add anise seeds and mint leaves to broth; place chicken on top.
Cover and simmer, without stirring, for 25 minutes.
Add onions and cook, without stirring, for 10 more minutes; add tomatoes and cook, without stirring, for 10 more minutes.
Remove pan from heat; with a slotted spoon, gently lift out chicken and vegetables.
When chicken is cool, remove and discard skin and bones; tear meat into bite-size pieces.
Boil broth until reduced to 2 cups, stirring often.
Remove from heat.
Spread a third of the dough over bottom and sides of a greased shallow 3-quart casserole.
Evenly distribute chicken, onions, tomatoes, and eggs over dough; cover with broth.
Shake pan gently to level filling.
Spread remaining dough evenly over top, enclosing filling.
Cover tightly with foil and bake on lowest rack of a 425° oven for 30 minutes; remove foil and continue baking until top is golden (1 more hour).
Let stand for at least 10 minutes
Chef
