Green Chile Chicken Tamale Cupcakes
WHAT YOU NEED
- 1 1/2 cups of corn flour
- 1/2 cup chicken broth
- 1/3 cup vegetable oil
- 1/2 teaspoon baking powder
- Salt to taste
- For the Filling:
- 2 cups shredded cooked chicken
- 1/2 pound tomatillos, husked and quartered
- 2 medium garlic cloves, finely chopped
- 1/4 medium yellow onion
- 1 jalapeño
- 1 poblano chile, seeded
- 1 bunch of cilantro leaves, cleaned and chopped
- Salt and pepper to taste
- To assemble:
- Cacique® Ranchero® Queso Fresco, crumbled
- Cacique® Crema Mexicana Agria
- Coarsely chopped fresh cilantro
HOW TO MAKE IT
- For the crust: Heat the oven to 350F and arrange a rack in the middle. Place all of the ingredients in a medium bowl and mix well with your hands until combined. The dough should hold together when squeezed in your hand. Cover the bowl with plastic wrap, set aside.
- For the Filling: Boil tomatillos, garlic cloves, onion, jalapeno and poblano chile until soft. Combine all ingredients in a blender and puree until thick. Season to taste. Combine the salsa with the cooked shredded chicken and mix well.
- To assemble: Remove the plastic wrap from the bowl of masa. Divide the masa evenly among the wells of a 12-well muffin pan. Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well. Fill each cupcake with the chicken filling. Bake for 35 minutes until the masa crust is golden brown. Remove the pan to a wire rack and let it cool for 5 minutes. Remove the cupcakes. Top each tamale cupcake with Cacique® Queso Fresco, Cacique® Crema Mexicana Agria and fresh chopped cilantro. Serve warm.
