by lapadia
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my 106 recipes »
lapadia's Notes:
ExpandCORNMEAL CRUST INGREDIENTS Ask a question about this ingredient
3/4 cups all purpose flour Ask a question about this ingredient
1-1/2 teaspoons sugar Ask a question about this ingredient
1/3 cup cornmeal Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/8 teaspoon sea salt Ask a question about this ingredient
1/8 teaspoon sea salt Ask a question about this ingredient
2-4 tablespoons milk Ask a question about this ingredient
FILLING INGREDIENTS Ask a question about this ingredient
2 cups cubed roasted chicken Ask a question about this ingredient
4-5 fresh roasted Anaheim peppers (or canned if not in season) Ask a question about this ingredient
1 cup Queso Fresco Ask a question about this ingredient
1/2 cup sharp cheddar - for topping, or other cheese of choice Ask a question about this ingredient
3/4 cup chile sauce (recipe below) Ask a question about this ingredient
1a. Make the Smoky Salsa de Chile Rojo (recipe below). 1b. Roast the peppers - set aside.
Ask a question about this step2a. Cube the chicken and grate cheddar cheese - set aside until needed. 2b. Cube some Queso Fresco and stuff the roasted peppers with it; add what is left over to the bottom of the crust - set aside until needed. 2c. Combine the chicken and Chile Rojo in a bowl - set aside until needed.
Ask a question about this stepPreheat oven to 375 degrees and grease a 10 inch pie or tart pan.
Ask a question about this stepMAKE THE CRUST: In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter until it resembles the size of peas. Sprinkle 1 tablespoon of milk over mixture; gently toss with a fork. Add 3 to 4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly). Turn the dough out onto a lightly floured surface and knead 7-8 times or just until it clings together. Form into a ball.
Ask a question about this stepRoll the dough into a 12 inch circle and place into a pie or tart pan.
Ask a question about this stepPlace (if any) extra Queso Fresco onto the center of the dough. Mound the reserved chicken mixture over the top. Position the peppers (in a circle) over the top, place one in the middle if you any extra. Fold the border up over the sides, keeping it rustic looking.
Ask a question about this stepBrush the top and sides with 1 tablespoon of milk. Cover with the cheddar cheese.
Ask a question about this stepBake about 40 minutes or until the crust is golden and filling is bubbly. Cover with foil the last 10-15 minutes of baking, crust is browning to fast…but I have never needed to do that.
Ask a question about this stepCool for at least 15 minutes before slicing.
Ask a question about this step4 tablespoons chili powder Ask a question about this ingredient
3 tablespoons brown sugar Ask a question about this ingredient
2 teaspoons garlic powder Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
¼ teaspoon cayenne pepper Ask a question about this ingredient
Pinch of ground clove Ask a question about this ingredient
½ cup sweet onion, cut up Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
4 - 6 tablespoons water Ask a question about this ingredient
1 can tomato sauce Ask a question about this ingredient
Optional - 1 ½ teaspoon liquid smoke for a smoky flavored sauce (my preference) Ask a question about this ingredient
Combine chili powder, brown sugar, garlic powder, sea salt, cayenne pepper and ground clove – set aside.
Ask a question about this stepSauté onion and sugar in the olive oil until onion starts to turn soft.
Ask a question about this stepAdd water one tablespoon at a time cooking the onion mushy.
Ask a question about this stepStir in the dry mixture adding a couple more tablespoons water if needed - to make a paste.
Ask a question about this stepAdd tomato sauce and if using-liquid smoke, stir and simmer 1 hour.
Ask a question about this stepOh my, EmilyC! Would love to hear back if you try this sometime...
Love this idea. Sounds good. Thanks again for the inspiration.
Thanks, MCT! Would love your feedback and/or tweaks if you try this :)
Yum, I'm ready for lunch!
Its fantastic, like a deconstructed tamale.The salsa sounds wonderful.
Yum! Reminds me of tamales.
Peter works for food52 and thinks up ways to make the website better.
My stomach is growling looking at this picture, and I have a long way 'til lunch! : )