Ingredients
- 6 lbs of bone-in chicken breasts
- Sufficient water to cover the chicken
- 1 can of crushed tomatoes (15 oz)
- 1 onion, cut into quarters
- 4 tomatillos, halved and husked (Optional)
- 3 cloves of peeled garlic
- 4 dried red New Mexico chile pods, seeded and stemmed
- 1 tsp of salt
- 1 tsp of ground cumin
- ½ tsp of dried oregano
- ½ cup of lard
- 1 cup of masa harina
- 1 bag of shredded Cheddar and Monterey Jack cheese blend (12 oz)
Step 1
Begin by preheating the oven to a toasty 350 degrees F (175 degrees C), creating the perfect cozy environment for your culinary masterpiece.
Step 2
Lay the chicken breasts snugly in the welcoming baking pans, tucking them in for a warm nap under a shiny blanket of aluminum foil.
Step 3
Let the chicken dance gracefully in the oven's warmth until it reaches a state of tenderness and doneness, taking around 1 1/4 to 1 1/2 hours. A quick check with a thermometer should whisper 165 degrees F (74 degrees C) near the bone. Allow it a moment to cool down, making it easier to handle, before gently removing and bidding farewell to its skin. Lovingly debone the chicken and chop it into delightful 1/2-inch pieces.
Step 4
In a large pot, combine the chicken bones with the flavorful drippings from the baking pans, adding just enough water to cover them like a cozy blanket. Let this concoction merrily boil and then simmer for an hour of flavorful mingling. Strain the broth, bid adieu to the bones, and welcome the fragrant liquid that remains.
Step 5
Throw tomatoes, onion, tomatillos, garlic, and red chile pods into a blender or food processor, whirling them into a vibrant puree that sparkles with color and flavor. Pour this lively mixture into a waiting pot.
Step 6
Stir in 1 cup of the chicken broth, along with a sprinkle of salt, cumin, and oregano, into the pot of pureed goodness. Let it all come to a bubbling boil, then lower the heat to a gentle simmer for approximately 5 minutes. Gently fold in the tender chicken, allowing the flavors to intertwine in a culinary embrace. When the symphony of flavors is ready, step away from the heat.
Step 7
In a microwave-safe bowl, let 1 cup of chicken broth and a touch of lard twirl in the microwave until the lard melts into a silky pool, taking about 2 minutes. With your hands as your trusty tools, mix in the masa harina until a smooth paste forms, ready to play its part in the grand culinary performance.
Step 8
Press this paste lovingly into the awaiting 10x13-inch baking pan, creating a sturdy base for the chicken medley. Layer the fragrant chicken mixture atop this foundation and tuck it in under a shiny foil blanket.
Step 9
Let the flavors mingle and dance in the oven until the chicken is warmed through, a delightful process that may take about 40 minutes. Sprinkle a generous handful of shredded Cheddar and Monterey Jack cheese over the top, allowing it to melt and bubble into a golden blanket of gooey goodness over the dish. After this tantalizing transformation, let it rest for about 5 minutes, allowing the flavors to settle and harmonize before serving up this delectable creation to eager taste buds.
Extra Tips & Suggestions
- 1. Keep your spices and seasonings organized by storing them in labeled mason jars or spice racks for easy access when preparing the perfect seasoning blend for your Tex-Mex casserole.
- 2. Utilize airtight containers to store leftover shredded chicken from previous meals, making it quick and convenient to add a protein boost to your tamale casserole.
Reviews
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