Salsa verde translates to green sauce and tomatillos are what give it the green color. In this brand new recipe, Mely shows you how to incorporate this delicious salsa into a one-dish m...
- 10 Rhodes Texas Rolls
- 1 lb chicken, boneless, skinless
- 1 tsp garlic powder
- 2 tsp onion, diced
- 16oz salsa verde*
- ½ lb monterrey jack cheese, in strips
- 1 ear white corn
- ¼ cup flour
Tamales are considered a party food and are typically consumed only once or twice a year. Many speculate that it is because the process to prepare a great tamale takes a few days to complete and requires a lot of help. Personally, I believe it has more to do with the fact that the Masa (or dough) is made of corn meal and lard. In search of a great tasting and healthy alternative, I developed this recipe.
Tamales can be stuffed with many different things. The stuffing depends greatly on the region or country the maker is from. Yes, Tamales are not just Mexican but can be found all over Central and South America as well. This tamale-inspired pie includes my favorite stuffing. My mom makes the best chicken, salsa verde, and cheese tamales in the whole world….in my biased opinion.
* Salsa Verde translates to Green Sauce. It is a tomatillo based salsa typically in the mild to medium hot range. For this recipe, you can use the ready-made kind because there is a brand that tastes homemade. I recommend the kind found in a 7 oz can. That same brand also carries a 16 oz glass jar of it. Always get the can with the most Spanish on the label and in this case, you must get the mild. This will give it a slight flavor but in no way overwhelm you.
When your dough is defrosted but still cold, combine the 10 rolls into a ball.
Take your white corn ear and with a knife, carefully cut off the corn kernels. If you use canned corn, you will need to strain it to remove as much liquid from it as possible.
Now take your kernels and blend them in a food processor.
Take the blended kernels and add them to your dough and knead.
Now add the flour and continue kneading.
Let the dough sit until it is doubled in size. It will grow very quickly with the corn feeding the yeast in the dough.
Meanwhile, take your chicken and place it in a pot. Add water to double the height of the chicken. Add the onion and garlic and place on high heat. In case you have an urge to add salt, please do not do so. Your salsa has plenty.
The water will come to a boil. Let it boil for exactly 20 minutes.
Remove the chicken from the heat and shred the chicken.
Now just add the chicken to the salsa verde.
Take your ½ block of monterrey jack cheese and cut it into long block strips.
Don’t forget to spray your pie tin and set it aside.
Now take the dough and divide it into two sections. Roll out the dough so you have a bottom, and top. Do not be afraid of being generous with the flour in rolling the dough out. It may still be very moist and as you may notice, your dough is really fluffy.
Heat your oven to 350 degrees. Add the bottom layer of your pie to the tin and bake for 5 to 10 minutes.
Remove your pie and add half of the chicken and salsa verde.
Then add half of the cheese.
Layer the remaining chicken and salsa verde and the remaining cheese.
You can add the top layer of dough and seal the pie by placing the top dough edges under the bottom dough and pinching. My 6 month old son thought this was strange.
Now bake the pie for 30-35 minutes.
It should look like this. It ended up nice and fluffy.
My mother graded this recipe as she is the owner of the original Tamale recipe. My son seemed to want to try it as well. Sorry honey, it’s for grandma. My mother loved it. After reiterating how awesome her Tamales are, she finally gave this recipe an 8 out of 10…..BIASED! :) Personally, I loved this recipe. I think this is a definite must try. Enjoy!