Mexican Mucbil Pollo (Chicken Tamale Casserole)

Jun 06, 2023June 6, 20230 0
Mexican Mucbil Pollo (Chicken Tamale Casserole)
in Mexican

Prep

60 min

Cook

90 min

Ready In

150 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 4 ounces achiote paste ( recipe follows ) or 4 ounces achiote , substitute ( recipe follows )
5 cups water
4 chicken bouillon cubes
1/8 teaspoon anise seed
1/2 teaspoon dried mint
1 chicken , cut up ( broiler-fryer )
2 large firm ripe tomatoes
2 medium onions , quartered
1 tablespoon dehydrated masa corn flour , mixed with 3 tablespoons water ( corn tortilla flour , if using achiote substitute )
4 large hard-boiled eggs , halved lengthwise
24 radishes , about
green onion , ends trimmed
2/3 2/3 cup margarine or 2/3 cup vegetable shortening
2 cups dehydrated masa corn flour ( corn tortilla flour )
1 1/3 cups homemade chicken broth

Nutrision Information

Servings Per Recipe
8
Calories
650
Sugar
3g
Fat
32g
Mexican Mucbil Pollo, also known as chicken tamale casserole, is a traditional Mayan dish from the Yucatan region of Mexico. It is typically served at festivals, weddings, and other celebrations, making it a favorite among locals and tourists alike. The dish has a unique flavor thanks to the achiote paste, which is made from annatto seeds and adds a reddish-orange color to the dish. Chicken pieces are marinated in achiote paste and then baked with vegetables like tomatoes and onions. The dish is then topped with hard-boiled eggs, sliced radishes, and green onions. The tortilla mixture is then baked and served around the chicken and veggies. The result is a delicious and hearty casserole that is sure to impress.

Instructions

1.Preheat oven to 325 degrees F.
2.In a saucepan, combine achiote paste, water, chicken bouillon, anise seed, and dried mint. Bring to a boil, then reduce heat and simmer for 10 minutes while stirring occasionally. Remove from heat and cool.
3.Place chicken pieces in a baking dish. Pour the cooled achiote mixture over the chicken pieces. Add tomatoes and onions around the chicken. Cover the baking dish with aluminum foil and bake for 1 hour or until the chicken is fully cooked.
4.Remove the chicken from the oven and set aside. Mix dehydrated masa corn flour with water until it thickens. Pour the thickened mixture over the chicken and vegetables in the baking dish. Return to the oven uncovered for 10 minutes. Remove the baking dish from the oven and let it cool for a few minutes.
5.Arrange the cooked chicken and veggies on a serving platter. Top with halved hard-boiled eggs, sliced radishes, and chopped green onions. To make the tortilla mixture, melt margarine or shortening in a pan. Add masa corn flour and cook while stirring until it turns brown. Gradually whisk in chicken broth while stirring to form a paste. Cook while stirring constantly for 10 minutes or until the mixture becomes smooth and thick. Remove from heat.
6.Roll the tortilla mixture to 1/4 inch thick between waxed paper sheets. Cut into triangles. Arrange the triangles on a baking sheet and bake at 325 degrees F for 15 minutes or until they turn golden brown. Arrange the baked triangles around the chicken and vegetables on the serving platter.
7.

PROS

Mexican Mucbil Pollo is a flavorful and hearty dish that is perfect for a gathering.
It is easy to cook and filling, making it a great choice for a family meal.
The dish can also be made ahead of time and reheated, making it a convenient option for busy weeknights.

CONS

The ingredients for this recipe might be hard to find in some areas.
The dish takes some time to prepare and cook, so it is not a quick meal option.
It is also a high-calorie dish, so it should be enjoyed in moderation.

HEALTH & BENEFITS

Mexican Mucbil Pollo is a good source of protein and vitamins. The chicken provides lean protein, while the vegetables in the dish provide essential nutrients like vitamin A, vitamin C, and fiber. The anise seed and dried mint in the recipe have also been linked to digestive health and reducing inflammation.

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