Mushroom and Chicken Tamalon


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Mushrooms in Mexican food? You bet! This casserole-size tamale is baked rather than steamed, which makes it easy to prepare. A great dish to make with leftover chickem, and a crowd pleaser at any potluck.

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South Venice Beach, FL


  • Tamal:
  • 4 oz. lard
  • 1 1/2 C. Masa Harina para Tamales
  • 1 tsp. baking powder
  • 1/2-2/3 C. chicken broth
  • 1 pkg. corn husks
  • 1/2 C. sour cream
  • Filling:
  • 8 oz. sliced chanterelles
  • 1 C. precooked chicken, shredded
  • 1 small onion, diced
  • 2 tsp. cumin, divided
  • 2 Tbs. butter, unsalted
  • Salsa Verde:
  • 3 large poblano peppers
  • 8-10 tomatillos
  • 1 tsp. hot pepper sauce, to taste
  • 1/4 C. chicken broth
  • 1 tsp. Kosher salt

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Preheat oven to broil, with rack in the highest position. Place corn husks in hot tap water to soften.

Saute the filling ingredients (use 1 tsp. cumin) in a skillet, until golden brown and delicious. Set aside.

Core and seed the poblanos. Husk and halve the tomatillos. Place in a shallow pan, sprinkle with salt, and broil 8-10 minutes to blacken. When blackened, place in a food processor or blender with hot sauce, juices from the broiling pan and 1/4 cup chicken broth. Pulse until you get a chunky sauce - about 1 1/2 cups.

Change oven to bake at 400 degrees. Beat lard and baking powder until light is texture. Then beat in masa and broth in 3 additions to create a soft batter. Line a 9-10" covered casserole with corn husks. Spread half of the dough on the bottom and sides of the dish. Add mushroom and corn filling. Dust with cumin. Add half the salsa. Top with the other half of the batter and seal the edges. BakeĀ at 400 degreesĀ for 25 minutes; reduce heat to 300 degrees, cover and bake until top springs back when golden brown, 20 minutes more.

Cut into wedges and serve with a splash of the reserved salsa and sour cream for garnish.

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