Pastel De Tamal (nicaraguan-style Tamale Pie)
Pastel de Tamal is a traditional Nicaraguan dish that combines the flavors of tamales with the convenience of a pie. This savory and comforting dish is perfect for gatherings and family meals.
Ingredients
- 2 cups masa harina
- 1 cup chicken broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pound cooked shredded chicken
- 1 cup tomato sauce
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup pitted green olives, sliced
- 1/2 cup raisins
- 1/4 cup capers
Instructions
- In a large bowl, mix the masa harina, chicken broth, lard or vegetable shortening, baking powder, and salt to form a smooth dough.
- Preheat the oven to 350°F (175°C).
- In a separate pan, sauté the bell pepper, onion, and garlic until softened. Add the shredded chicken, tomato sauce, cumin, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat.
- Press half of the masa dough into the bottom of a greased baking dish to form a crust.
- Spoon the chicken mixture over the masa crust, then top with olives, raisins, and capers.
- Cover the filling with the remaining masa dough, smoothing it out to cover the entire surface.
- Bake for 45-50 minutes, or until the crust is golden brown.
- Let the Pastel de Tamal cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 15g
Supplies
Baking dish Mixing bowl Saucepan Baking oven
Tools
Oven Mixing spoon Knife Cutting board
Serving suggestions
Serve the Pastel de Tamal with a side of fresh salad or pickled vegetables for a complete meal.
Tips & tricks
For a shortcut, use store-bought rotisserie chicken instead of cooking and shredding the chicken yourself.
Cost
$15