Tamale Casserole with Chicken (Tamal de Cazuela con Pollo)

Elena's Secrets of Mexican Cooking

1 1⁄2 hours — 6 Servings

Ingredients

3		large eggs (separated)
1⁄2	pound	fresh masa
1	cup	whipping cream
1⁄4	cup	softened butter or margarine
1	teaspoon	baking powder
		salt
2	tablespoon	oil or butter
1	small	onion (chopped)
3	large	tomatoes (peeled and chopped)
1	can	peeled green chiles (chopped)
2	cup	chicken (cooked and cubed)
1	small	jar stuffed olives (drained)
1⁄2	cup	raisins (plumped in hot water and drained)
		grated parmesan cheese

Instructions

Beat egg whites until stiff and set aside. Blend masa and cream thoroughly, add butter or margarine and beat well. Stir in salt. Add egg yolks, one at a time, beating well after each addition. Add baking powder and fold in egg whites.

For the filling: Wilt onion in hot oil or butter, add tomatoes. Cook a few minutes, then add chiles, chicken, olives, raisins, and salt. Cook a few minutes more.

Place half of the masa mixture at the bottom of the 2-quart casserole, top with filling, and cover with remaining masa. Bake 45 minutes in a 350°F oven. Sprinkle with cheese and bake 15 minutes longer.

Notes

This dish is traditionally known as tamale pie in the United States.