Post by Okwes on Apr 6, 2008 12:33:17 GMT -5
Adobe Pie
Ingredients
Tamale masa
1 cup (2 sticks) butter -- at room temperature
1 1/2 pounds pounds masa (don't use corn meal)
2 1/4 cups chicken stock
2 teaspoons salt -- or to taste
1 teaspoon ground cumin
1 teaspoon baking powder
Green Chile Pesto
4 poblano peppers
Olive oil
1 teaspoon minced fresh garlic (2 or 3 cloves)
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
1/4 cup olive oil
1 teaspoon salt
Chicken Filling
2 large cooked chicken breasts (about 1 1/2 pounds raw chicken) cut
into 1/4-inch dice
3/4 cup (about 3 ounces) shredded Cheddar cheese
3/4 cup fresh of defrosted frozen corn kernels
1/4 teaspoon white pepper
1 teaspoon salt -- or to taste
Enchilada Sauce
Instructions
To prepare the tamale masa, place the butter in a large bowl and beat
until light and fluffy using an electric mixer at medium speed. Add
masa, and beat until fully blended. Slowly stir in chicken stock,
salt, cumin and baking powder, blending well to ensure even
distribution. Set masa aside.
Preheat even to 350 degrees. Brush chile peppers lightly with oil and
place on a foil-lined cookie sheet. Roast peppers 10 to 15 minutes or
until skins blister. Place peppers in a paper bag for 1-2 minutes;
cool slightly, then pull off skins.
Slit peppers In half lengthwise, remove membranes and seeds and dice
coarsely. Measure out 1/2 cup peppers and transfer to the container of
a blender. Add minced garlic, Parmesan cheese, pine nuts, olive oil
and salt. Puree until smooth.
Place remaining diced peppers and all chicken filling ingredients in a
large bowl, tossing well.
Preheat oven to 350 degrees. Fill a very large roasting pan with about
3 inches of very hot water. Place pan in oven.
To mold "pies" spray four 3-cup, oven-proof soup bowls with non-stick
vegetable cooking spray. Spread an even layer of the masa along the
bottom and side of each bowl, using about 3/4 cup of masa for each
bowl. To each masa lined bowl add 3 to 4 tablespoons pesto and 1/2 cup
chicken filling. Spread one-quarter of the remaining masa over the top
of each "pie". Place a sheet of aluminum foil over the top of each
bowl. Fold down edges, sealing tightly.
Place filled bowls in water bath and bake 45 minutes to 1 hour or
until masa is set. Unmold "pies" on serving plates. Top with your
favorite enchilada sauce and garnish with pico de gallo.