Chicken Chili Bake with Cornbread Topping

Directions for: Ricardo's Chicken Tamales

Ingredients

Corn

6 unhusked ears of corn

Masa Dough

2-1/4 cups corn flour (masa harina)

1-1/2 teaspoons baking soda

1 tsp salt

tsp chili powder

cup butter, chilled and cut into small pieces

cup chicken broth

Filling

2 cubanella peppers or 1 red bell pepper

1 small onion, finely chopped

2 clove garlic, chopped

1 Tbsp butter

1 tomato, diced

3 cup cooked chicken, shredded

cup cilantro, minced

salt and pepper

Assembly

Directions

Corn

1. Remove any damaged husks from the corn. Using a knife, cut through the husk from bottom to top. With a sharp knife, cut the bottom off the cob. Carefully peel away the husk, making a wrapper for one tamale. Remove the silk. Repeat with the remaining ears of corn. Save the corn for another use.

2. In a large saucepan, bring water to a boil. Remove from the heat. Put the husks in the hot water and steep for 30 minutes. Drain and set aside.

Masa Dough

1. In a food processor, pulse the corn flour, baking soda, salt and chili powder for a few seconds. Add the butter and pulse until the mixture resembles breadcrumbs. Add the broth and mix until the dough forms a ball. Place the dough in a bowl, cover and set aside.

2. Light the gas grill and set the burners on high.

Filling

1. Roast the peppers on the grill until the skin begins to blacken. Transfer to a bowl, cover with plastic wrap and let stand for about 15 minutes. Peel, core and chop coarsely. Set aside.

2. In a skillet over medium heat, soften the onions and garlic in butter. Add the peppers and tomato and cook for 2 minutes. Season with salt and pepper. Add the chicken and cilantro. Adjust the seasoning.

Assembly

1. Turn the grill burners down to medium.

2. Using your hands, spread 1/6 of the dough on the inside of each husk. Place 1/6 of the filling on the centre of the dough. Close firmly, ensuring that the filling is completely covered. Wrap the tamales in aluminum foil, covering the ends.

3. Grill for about 30 minutes, turning a few times.

4. If desired, remove the foil after about 25 minutes and return the tamales to the grill for about 5 minutes to give them grill lines. Serve with homemade salsa.

5. Tip: Most Latin American groceries sell corn husks (also known as shucks) and banana leaves for tamales.

See more: European, Grill, Lunch, Summer, Poultry, Vegetables, Dinner, Chicken, Main