This shop featuring my tamale pot pies recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #RediscoverLaMorena #CollectiveBias
It’s hot, and all I want to do is escape from the smothering humidity. I keep seeing photos from friends at the beach, enjoying the relaxation and the relative lack of frizz inducing humidity. Each time I see someone frolicking on the beach in a tropical destination, I want to hop a plane to Cabo or the Rivieria Maya or… you get the picture.
Unfortunately, that isn’t in the cards for me, so instead I focus on recreating some of the flavors I enjoy when I travel to those vacation spots. Tamales are some of my all time favorite foods, and nine times out of ten, I order them when I go to a Mexican restaurant. I can make them – and have – but my tamale recipe is a Sunday afternoon project that gives me enough tamales to last for awhile.
That said, I don’t have the energy for that most nights in the summer, so I created a twist on my favorite dish and instead make tamale pot pies using the same main ingredients (and LA MORENA® Chipotle Peppers in Adobo in the 7 oz can) but way easier. I don’t even have to remember to soak the corn husks. Don’t ask how often that’s been an issue. LA MORENA® has been around for over 35 years, and this is the brand I always keep on hand for the quality and flavor I love adding to Mexican dishes. It’s a premium authentic brand and the leader in the chiles and peppers category.
Because these tamale pot pies are so easy to make (and fun to serve for company), I always make sure I have what I need on hand. Most items for the tamale pot pies are pantry staples, which makes it easier. The LA MORENA® Chipotle Peppers in Adobo 7 oz can may be the one thing you need to run out to Jewel-Osco to buy, but it’s worth it. While you’re there, grab the LA MORENA® Whole Jalapeños 7 oz can if you want some extra flavor in your tamale pot pies.
If you’re anything like me and want to at least pretend to get away this summer, enter to win the LA MORENA® sweepstakes. You can enter for a chance to win exciting prizes to help you discover new places from now to August 23, 2017.
I have to get away though. Check out my Instagram soon to see where LA MORENA® is taking me this summer!
But first, make these tamale pot pies with the LA MORENA® products you picked up at Jewel-Osco. You can find them in the International Foods section near the masa harina you also need for this simple recipe.
This is the perfect meal to cook then sit out on the deck after a long day. If you’re careful, you can use a knife to run around the edge of the ramekin and lift it straight out to plate. Usually, we just eat them straight from the ramekins – that’s why you buy ramekins in pretty colors, right?
These taste great alone, but when I remember to pick up avocado, I make a quick guacamole to accompany the tamale pot pies, too. If I feel really ambitious, I make my full on guacamole, which – humble brag – is one of the best guacamoles I’ve ever tasted, but it takes a little more time and effort. This easy peasy guacamole still tastes good and pairs well with the tamale pot pies.
Once your tamale pot pies finish cooking, make this guacamole while they cool. Simply open two to three avocados and scoop out the flesh. Add a tablespoon of lime juice and a little shake of salt. Use your fork to mash it just a bit, making sure to leave nice chunks of avocado. This makes enough for all six tamale pot pies, but if you plan to save some for lunch the next day, budget one avocado per two tamale pot pies. You don’t want to make this ahead of time, as the avocados brown even with the addition of lime juice.
If you like the sound of rediscovery of a favorite classic, you’ll love all the other updated recipes featuring LA MORENA® products. Check them out on this special site. There’s so much that looks so good!
How to Make Tamale Pot Pies
Pick up a rotisserie chicken from Jewel-Osco when you grab your LA MORENA® Chipotle Peppers in Adobo 7 oz can. When you get home, preheat your oven to 375 degrees. Remove the skin and discard. Pull off all the chicken meat. You want to use about four cups of chicken. For the nice size rotisserie chicken I purchased, I saved the breasts for another meal and used the remaining chicken. Use the carcass to make homemade chicken stock.
Place chicken for this recipe into the bowl of a stand mixer. You don’t need to even chop or cut the chicken; the mixer does the work for you. You can do this with a hand mixer, too. If you don’t have one, shred your chicken as best you can. Add the corn and tomato sauce, then the chipotle peppers. Mix until the chicken is completely shredded. Slice the LA MORENA® Whole Jalapeños from the 7 oz can, and add them to the filling if you choose. Stir by hand to distribute so they don’t break up too much.
Distribute the filling evenly into six large ramekins or eight smaller ones. Don’t pack it down, just scoop it in.
In a small saucepan, add the lard and chicken stock and bring to a boil. Remove from the heat as soon as it boils. In the same bowl where you mixed the filling, add the masa harina, baking powder, and salt. Stir to combine. Pour in the hot liquid while mixing, then add the two more chipotle peppers and a bit of the adobo sauce. Once combined, beat for a minute.
Divide the masa topping into six (or eight if using small ramekins) equal sections. Gently pat into a circle and place each one onto a ramekin to cover the filling.
Use tin foil to cover the ramekins. You want them to steam in the first part of the baking process.
Bake in your 375 degree oven for 15 minutes. Remove the tin foil and bring the heat up to 425 degrees. Bake for an additional ten minutes (just five more if you use small ramekins). Let cool and set for five minutes while you make a quick guacamole.
Serve immediately. If you have leftovers, use the foil to cover them again and place in the fridge. Enjoy within two days.
Have you ever had tamale pot pies? What’s your favorite way to update a classic recipe?
For the filling
- 4 c rottisserie chicken, deboned
- 1 1/2 c tomato sauce (not pasta sauce)
- 1 c frozen corn
- 3 chipotle peppers in adobo sauce
- 2-3 pickled jalapeno peppers, optional
- 1/2 t salt
For the topping
- 2 c masa harina
- 1 t baking powder
- 1/2 t salt
- 1 1/2 c chicken stock
- 1/3 c lard
- 2 chipotle peppers in adobo sauce
- Preheat oven to 375 degrees. Remove chicken meat from chicken and place in mixing bowl. Add tomato sauce, corn, salt, and chipotle peppers. Turn on mixer and blend until chicken is shredded, about a minute. Slice jalapeños if using and add, then stir by hand to incorporate.
- Divide the filling amongst 6 large ramekins or 8 smaller ramekins. Just scoop in, don't pack down.
- Prep the topping. Add chicken stock and lard to a small pot and turn heat to medium. Bring to a boil, then turn off heat.
- In the now empty filling bowl, add the masa harina, baking powder, and salt. Stir to mix together. Pour hot liquid into bowl while mixing. Add chipotle peppers and beat for a minute.
- Divide topping into six or eight equal pieces, depending on the size of your ramekins. Pat into a circle and place atop each ramekin.
- Cover tamale pot pies with tin foil. Bake for 15 minutes at 375 degrees. Remove foil and increase heat to 425 degrees. Bake an additional 15 minutes (10 if using smaller ramekins).
- Let cool 5-10 minutes then serve.
- Use foil to cover any leftovers and place in fridge for up to two days.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1 pot pie
Amount Per Serving:Calories: 512 Total Fat: 26g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 97mg Sodium: 1120mg Carbohydrates: 43g Fiber: 5g Sugar: 5g Protein: 28g