Chicken Tamal Bundt Cake

Melissa Veytia
Give a twist to classic tamales recipes with this chicken tamal bundt cake! An easy and different way to enjoy tamales, this recipe features a fluffy and soft tamal dough stuffed with a mouthwatering tomatillo sauce and a tasty chicken and Poblano chile strips stuffing. Ideal for special occasions, this chicken tamal bundt cake will delight your guests!
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Ingredients
12
Portions
  • 2 tablespoons vegetable oil, separated
  • 1 kilo tomatillo
  • 7 serrano chiles
  • 1 clove garlic
  • 1/4 onions
  • 2 cups chicken broth
  • 1 sprig fresh cilantro
  • 2 tablespoons vegetable oil, for the stuffing
  • 1/2 onions, sliced, for the stuffing
  • 1 tablespoon garlic, finely chopped, for the stuffing
  • 1 cup Poblano chile, cut into slices, for the stuffing
  • 1/4 cups corn kernels, for the stuffing
  • 1 1/2 cups chicken, cooked and shredded, for the stuffing
  • salt, for the stuffing
  • pepper, for the stuffing
  • 250 grams lard, for the tamal dough
  • chicken broth, for the tamal dough
  • 750 grams masa mix for tamales, for the tamal dough
  • 1 tablespoon baking powder, for the tamal dough
  • 1 tablespoon salt, for the tamal dough
  • some corn husks
  • some water, hot
  • sour cream, for serving
  • queso fresco, for serving
  • corn kernels, for garnish
  • fresh cilantro, for garnish
Preparation
40 mins
1h 35 mins
Easy
  • For the sauce: In a pot heat one tablespoon of oil. Fry tomatillos, chile, garlic, and onion for 5 minutes or until tomatillos are slightly soft.
  • Pour chicken broth. Add cilantro and cook for 15 minutes. Cool slightly. Transfer preparation to a blender and blend until smooth.
  • Heat another tablespoon of oil in a pot over medium heat. Fry sauce for about 10 minutes. Season with salt and pepper. Cool.
  • For the stuffing: In a skillet over medium heat, heat two tablespoons of oil. Fry onion. Add garlic, chile strips, corn kernels, and chicken. Cook for about 5 minutes. Season with salt and pepper. Cool.
  • For the dough: Beat lard until it turns lighter. Little by little, add chicken broth, masa mix for tamales, baking powder, and salt. Keep beating to a soft and homogenous dough.
  • Soak corn husks in hot water for about 10 minutes or until soft.
  • In a previously greased and floured bundt cake pan, place tamal dough up to half of the pan. Make a dent in the dough using a spoon. Add a bit of sauce and stuffing. Cover with extra sauce. Fill the pan up to the top with remaining tamal dough. Cover with corn husks and aluminum foil.
  • Cook in a water bath over medium heat for 1 hour or until cooked.
  • Unmold. Garnish chicken tamal bundt cake with cream, queso fresco, corn kernels, and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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