A great big tamale pie - Brief Article - Recipe

Sunset, Oct, 1999 by Linda Lau Anusasananan

Wrapped in banana leaves, it's a crowd-dazzler

In the northern of the Huasteca part region of Veracruz, Mexico, they like their tamales big. Crusty, yard-long banana leaf bundles filled with chicken, chili sauce, and masa bake slowly in an adobe oven, emerging as a cross between a steamed tamale and a tamale pie. A simplified crowd-size version makes a magnificent centerpiece for a fiesta of your own. Just add a spinach salad with avocado and oranges.

Giant Chicken Tamale Pie

PREP AND COOK TIME: About 2 hours to assemble, 2 3/4 hours to bake

NOTES: Look for frozen banana leaves in Asian markets, and dehydrated masa flour in well-stocked supermarkets and Latino grocery stores. Assemble casserole up to 1 day ahead.

MAKES: 12 to 15 servings

5 pounds boned, skinned chicken thighs

Chipotle sauce (recipe follows)

1 jar (5 oz.) Spanish-style olives, drained

2 cups frozen corn kernels

3 to 4 thawed frozen banana leaves (15 by 24 in. each; optional)

About 3 tablespoons salad oil

8 cups dehydrated masa flour (corn tortilla flour)

2 1/2 tablespoons baking powder

About 1/2 teaspoon salt

7 1/2 cups fat-skimmed chicken broth

Sour cream

1. Rinse chicken and pat dry; trim off and discard excess fat. Cut thighs in half. In a large bowl, mix chicken, 4 cups chipotle sauce, olives, and corn.

2. Rinse banana leaves and pat dry. Line a 12- by 17-inch roasting pan with 2 or 3 banana leaves so they extend above entire pan rim by 2 to 3 inches (if leaves aren't large enough, or if they split, overlap smaller pieces). Or omit leaves and rub pan with 1 tablespoon oil.

3. In another large bowl, mix masa flour with baking powder and 1/2 teaspoon salt. Add broth and mix until evenly moistened. Spread a 1/4-inch-thick layer of masa dough over bottom and up sides of pan (using about 5 cups).

4. Arrange chicken mixture evenly in pan and spread level.

5. Drop remaining masa dough in small dollops evenly over chicken mixture; gently spread to cover filling, sealing masa at pan rim. Drizzle top with 3 tablespoons oil, and with your fingertips, spread to coat surface. Fold leaf edges over masa and cover top with another banana leaf. If making up to 1 day ahead, seal pan with foil and chill. Also cover and chill remaining chili sauce.

6. Bake, covered with foil, in a 350 [degrees] oven for 2 hours (2 1/2 hours if chilled). Remove foil; leave banana leaf in place (if used). Continue baking until masa is firm when pressed and a thermometer inserted in center of casserole registers 180 [degrees] to 185 [degrees], about 45 minutes longer. Let stand at least 20 minutes.

7. Heat remaining chili sauce in a microwave-safe bowl in a microwave oven at full power (100%) until steaming, about 3 minutes, or stir in a 2- to 3-quart pan over low heat until hot, about 5 minutes. Pour into a serving bowl.

8. Lift banana leaf off top of casserole. Cut into portions and lift out with a wide spatula or use a large spoon to scoop to bottom of casserole. Add sour cream, salt, and extra chili sauce to taste.

Per serving: 623 cal., 20% (126 cal.) from fat; 44 g protein; 14 g fat (2.4 g sat.); 86 g carbo (6.5 g fiber); 2,351 mg sodium; 126 mg chol.

Chipotle Sauce

PREP AND COOK TIME: About 30 minutes

NOTES: If making sauce up to 3 days ahead, cover and chill. Look for canned chipotle chilies in Mexican markets and well-stocked supermarkets.

MAKES: About 5 1/2 cups

2 teaspoons salad oil

1 onion (1/2 lb. total), peeled and chopped

4 cloves garlic, peeled and minced

1 tablespoon dried oregano

1 1/2 teaspoons cumin seed

1/4 teaspoon ground allspice

4 to 6 canned chipotle chilies in sauce

2 cans (28-oz. size and 10-oz. size; 4 3/4 cups total) red chili or enchilada sauce

2 cans (6 oz. each) tomato paste

Salt

1. In a 3- to 4-quart pan over medium-high heat, frequently stir oil, onion, and garlic until onion is lightly browned, 8 to 10 minutes. Add oregano, cumin, and allspice and stir until fragrant, about 30 seconds. Remove from heat.

2. Meanwhile, in a blender, puree chipotles (for less heat, remove seeds), small can (10 oz.) chili sauce, and tomato paste until smooth. Add to onion mixture.

3. Add remaining can (28 oz.) chili sauce to onion-chipotle mixture and stir to blend well. Season to taste with salt.

Per 1/4 cup: 100 cal., 8.1% (8.1 cal.) from fat; 2.6 g protein; 0.9 g fat (0.1 g sat.); 22 g carbo (0.9 g fiber); 1,111 mg sodium; 0 mg chol.