There is some interest on the forum for Mexican food. I'm relatively new to this style of cooking and I would really enjoy learning new recipes that others want to share thiers. This is one of our favourites. Chicken Tamale Casserole. It is cooked in a cast iron pan in the oven. It can also be cooked in a 9 x 9 dish. It calls for a can of red enchilada sauce, but that is difficult to source here so I make my own. I make the sauce first. Enchilada Sauce: 2 Tbsp canola oil 2 Tbsp flour 1 to 4 Tbsp Chili powder ( we like this sauce mild so I use 1. I personally found 4 Tbsp a bit gritty) 1 tsp onion powder 1/4 tsp cumin 1 tsp oregano 2 cups chicken stock 2 Tbsp tomato paste Heat oil. Add flour. Whisk and stir one minute. Stir in seasonings. Whisk in broth. Reduce heat and simmer about 15 minutes until thickened but not thick. Wish in 2 Tbsp tomato paste. Tamale Pie: Preheat oven to 375 degrees. Pie Base: 1/2 cup cornmeal 2 Tbsp sugar 1/2 tsp salt 1 Tbsp baking powder 1 large egg 4 Tbsp melted butter 1/3 cup buttermilk 1 Cup creamed corn 1 small can diced green chilis Whisk together dry ingrediants. Add egg, milk and butter. Combine. Stir in cream corn and chilis. Pour into a 12 inch cast iron skillet ( or a 9x9 baking dish). Bake 20 - 25 minutes until a toothpick comes out clean. When done, remove from oven and poke holes with a fork or the end of a wooden spoon. While the pie base is cooking, prepare the fillings. Filling #1 2 cups shredded cooked chicken.(**see optional preparation notes below) 1 cup shredded jalepeno monteray jack cheese 1 cup shredded cheddar 1 can /1 recipe red enchilada sauce Filling #2 1 can black beans rinsed and drained. 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cumin 1/2 tsp ground oregano Mix half of the enchilada sauce with the shredded chicken. (***fresh chicken breast can be poached in the enchilada sauce. Cut each raw breast into three pieces. Pour enchilada sauce over the chicken in a sauce pan, cover on low to medium heat for about 20 minutes until cooked. Stir occasionaly to prevent sticking. Remove chicken from sauce pan and shred with two forks. Reserve enchilada sauce for making the pie.) Pour the other half of the enchilada sauce over the cornbread base. Top with chicken, black beans, and all of the cheese. Bake about 15 minutes or until cheese has melted and began to bubble and brown. Optional toppings: Cilantro. Avacado. Green onions. Sour Cream. Diced tomato. Lettuce. Olives. Salsa.
I love a cast iron cornbread and this upside down onion corn bread has caught my imagination. It seems likely to become a mexican dish as well.
