Skillet Tamale Bake

This recipe was created totally by accident. Right around Christmas I had a bunch of my family members visit us and decided to stay over, which was fine, so I bought a whole bunch of extra groceries including some store-bought meals to keep handy just in case. I got to use most of them, but some didn’t get used so I tucked them in the freezer for later.

One of those meals was a packet of tamales. SO with this lockdown, freezer meals have come in handy. Anyway, point is I needed to use it up. I thought of using it with some enchilada sauce because the tamales looked a bit dry and I hoped it would rescue the situation. Topping with cheese like baked enchilada, which is a dinner I make quiet often seemed delicious. The tamales absorbed the sauce and turned amazingly tender, spicy, cheesy a perfect Mexican meal we love. I later discovered tamale pie is a thing made with polenta, GENIUS I say!

I realized tamales are not available everywhere specially year round unless you make it yourself at home, so the polenta version is perfect. It has the same texture, I mean it is cornmeal after all. I remade it with polenta and it was just as delicious. So here is the recipe. If you get fresh tamales, I recommend skipping the polenta step and layer them as usual.

SKILLET TAMLE BAKE, SERVES 3-4

INGREDIENTS

FILLING

• 2 cup cooked (roasted, poached) chicken shredded (for vegetarian use PAN FRIED crumbled tofu)
• 1 medium onion, thinly sliced
• 1 large poblano or red bell pepper, thinly sliced
• 1 can about 1½  cups cooked black beans rinsed and drained well
• 2 cups enchilada sauce store bought or homemade
• 1 teaspoon chipotle in adobo
• 2 tablespoons ancho powder or chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt + pepper

POLENTA LAYER

• 2 cups vegetable or chicken broth
• 2 cups unsweetened plain plant milk or regular milk ( I like oat milk)
• 1 cup polenta
• 2-3 oz Mexican cheese blend shredded or sharp cheddar + 1-2 oz more for topping
• 1/4 teaspoon salt + cracked pepper
• 1-2 tablespoon butter, or as needed, optional

TOPPING

• diced avocado
• salsa
• season fruit, optional
• a little crumbled queso fresco or cotija cheese
• fresh cilantro chopped
• lime slices

DIRECTIONS

1. Preheat the oven to 375 °F.
2. Place the broth and milk in a sauce pot and bring it to a boil.
3. Drop it to a simmer and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes.
4. Cover and set aside. Just before assembling stir in the cheddar cheese, butter, season with salt and pepper. If the polenta thickens too much thin it by adding a tablespoon of extra milk.
5. Heat a skillet and add one tablespoon oil. Stir fry the poblano or bell pepper and onion for 3-4 minutes till soft .
6. Add the shredded chicken, black beans, red enchilada sauce, chipotle, ancho, cumin, smoked paprika, salt, pepper into the skillet. Stir and cook for 1-2 minutes till everything is coated evenly.
7. TO MAKE INDIVIDUAL PORTIONS divide the enchilada mixture between small skillets
8. Pour the polenta over the enchilada mixture, spreading an even layer. Top with cheese.
9. Transfer to the oven and bake for 25 to 30 minutes or until the cheese has melted and bubbling.
10. Allow to rest for 5 to 10 minutes, then serve with avocado, fresh cilantro, salsa. Enjoy!