Tamale-Style Stuffed Bread Recipe
Cinco de Mayo has always held a special place in the hearts of the Latin American community. A day for celebration, May 5th is often marked with delicious meals and great tequila.
Pamela’s Products, a leader in the gluten-free foods arena selected a delicious tamale roll recipe as a winner the Grand Prize Winner of Pamela’s Greatest Gluten-free Recipe Contest. Developed by Texan, Ken H., the Tamale Style Stuffed Bread reflects the ‘south of the border’ flavors of the American Southwest. Just in time for Cinco de Mayo, this Tamale Roll recipe is perfect for the whole family. The recipe was selected from more than 100 recipes, by a panel of judges, that included company founder Pamela Giusto-Sorrells.
Tamale-Style Stuffed Bread
- 1 cup Pamela’s Gluten-free Bread Mix
- 1 cup masa harina for tamales (naturally gluten-free corn flour)
- 1 teaspoon baking powder
- 1/2 cup lard or vegetable shortening
- 1-1/2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 2 cans red enchilada sauce
- 1 can low-sodium Chicken Broth 2,
- 4oz cans diced Green Chiles
- Salt & Pepper to taste
Yield: 1 loaf, serves 4-6
Preheat oven to 375 F.In a bowl, combine the flours. Mix chicken with 3/4 of one can of enchilada sauce. With a mixer beat together the lard and baking powder on medium speed, about 1 minute. Slowly add the combined flours as you continue beating. Gradually add 1/3 to 1/2 cup of room temperature broth until the dough becomes like a soft cake-like batter. Salt & pepper to taste.
Line a 9-inch loaf pan with parchment paper, with plenty of overlap and extended edges. Remove paper and flatten on work surface. Spread dough in a 9-inch x 15-inch rectangle about 1/2-inch thick. Spread a layer of chicken on the dough, followed by the black beans and green chilies. Pour on remaining enchilada sauce.
Roll up the dough jelly-roll fashion and lower gently, using the parchment paper, into the loaf pan. Trim and fold over the paper, then cover the loaf pan with foil and bake for 1 to 1-1/2 hours.When done, the loaf should feel firm in the center when pressed. If soft, return to oven for a few minutes longer. Let rest 10-15 minutes while you heat the remaining can of enchilada sauce. When done, turn loaf out onto a serving platter and gently remove the parchment paper. Slice into 1-inch thick rounds and pour a little sauce over them.
Chef’s Notes: The second time I made this dish I used a French bread pan, that has a curved bottom, instead of the loaf pan, and the shape was more like a giant tamale! The corn crust is so good you won’t believe you made it. It was a little easier rolling it up and putting it into a round pan.For ease of rolling, I also used less sauce in the roll, and served more at table to compensate.Use plenty of parchment paper and the pan hardly gets messy, and it works just as well as corn husks. Remember, you can use any filling; I used my leftover turkey from Thanksgiving and it was a hit with the family. I have some Chile Colorado in my freezer that is just begging to be made into one of these crowd pleasing wonders.