Yields Makes 5 or 6 servings

How to Make It

Step 1
1

Separate husks, discarding silks and debris. Rinse husks, then soak in warm water until pliable, at least 15 minutes.

Step 2
2

Cut chicken into 1-inch chunks. Cut tomato and onion into slender wedges.

Step 3
3

In a 3- to 4-quart pan, smoothly blend 2 tablespoons masa with 1/4 cup broth. Then add 1 1/4 cups more broth, onion, chili powder, vinegar, anise, and raisins. Stirring, bring mixture to a boil over high heat, then simmer, covered, stirring occasionally, until onion is tender to bite, about 8 minutes. Stir in chicken and tomato, and remove from heat.

Step 4
4

In a bowl, mix remaining 2 cups masa, baking powder, and salt. Stir in oil and remaining 1 3/4 cups broth.

Step 5
5

Drain husks. Overlapping husks, line a shallow 2 1/2-quart casserole (about 7 by 11 in.), allowing husk tips to extend above casserole rim. (Or lightly oil dish.)

Step 6
6

With damp fingers, pat half the masa dough onto husks in casserole bottom. Add chicken mixture. Drop remaining dough in small spoonfuls onto filling.

Step 7
7

Bake in a 425° oven until casserole is bubbling in center, about 45 minutes. Garnish with green onions.

Step 8
8

Per serving: 364 cal., 24% (89 cal.) from fat; 27 protein; 9 g fat (4

Step 9
9

g sat.); 45 g carbo (4 g fiber); 357 mg sodium; 44 mg chol.

Step 10
10

Per serving with guacasalsa: 394 cal., 27% (108 cal.) from fat; 27 g protein; 12 g fat (7 g sat.); 47 g carbo (6 g fiber); 519 mg sodium; 44 mg chol.

Ingredients

 8 to 10 dried cornhusks, each 5 to 7 inches wide and long (optional)
 1 pound boned, skinned chicken breasts, fat trimmed
 1 firm tomato (1/2 lb.), cored
 1 onion (1/2 lb.)
 2 cups plus 2 tablespoons dehydrated masa flour (corn tortilla flour)
 3 1/4 cups fat-skimmed chicken broth
 2 tablespoons chili powder
 1 tablespoon distilled white vinegar
 1/8 teaspoon anise seed
 1/3 cup raisins
 1/2 teaspoon baking powder
 1/2 teaspoon salt
 3 tablespoons olive oil
  Sliced green onions

Directions

Step 1
1

Separate husks, discarding silks and debris. Rinse husks, then soak in warm water until pliable, at least 15 minutes.

Step 2
2

Cut chicken into 1-inch chunks. Cut tomato and onion into slender wedges.

Step 3
3

In a 3- to 4-quart pan, smoothly blend 2 tablespoons masa with 1/4 cup broth. Then add 1 1/4 cups more broth, onion, chili powder, vinegar, anise, and raisins. Stirring, bring mixture to a boil over high heat, then simmer, covered, stirring occasionally, until onion is tender to bite, about 8 minutes. Stir in chicken and tomato, and remove from heat.

Step 4
4

In a bowl, mix remaining 2 cups masa, baking powder, and salt. Stir in oil and remaining 1 3/4 cups broth.

Step 5
5

Drain husks. Overlapping husks, line a shallow 2 1/2-quart casserole (about 7 by 11 in.), allowing husk tips to extend above casserole rim. (Or lightly oil dish.)

Step 6
6

With damp fingers, pat half the masa dough onto husks in casserole bottom. Add chicken mixture. Drop remaining dough in small spoonfuls onto filling.

Step 7
7

Bake in a 425° oven until casserole is bubbling in center, about 45 minutes. Garnish with green onions.

Step 8
8

Per serving: 364 cal., 24% (89 cal.) from fat; 27 protein; 9 g fat (4

Step 9
9

g sat.); 45 g carbo (4 g fiber); 357 mg sodium; 44 mg chol.

Step 10
10

Per serving with guacasalsa: 394 cal., 27% (108 cal.) from fat; 27 g protein; 12 g fat (7 g sat.); 47 g carbo (6 g fiber); 519 mg sodium; 44 mg chol.

Trim Tamale Pie