Mouthwatering Mucbil Pollo (Mexican Chicken Tamale Bake)
Transform the traditional tamale-making routine with this irresistible Mexican Mucbil Pollo casserole. This dish combines succulent chicken with vibrant vegetables, all enveloped in a flavorful masa dough. Enhanced with achiote, which imparts a deep and rich color alongside a mild, tangy flavor, this casserole is both a feast for the eyes and delightful for the palate. Perfect for family gatherings or meal prep, this one-dish wonder shines when served with fresh radishes and green onions for added crunch and zest. Even if you don't have access to banana leaves, using foil creates a luscious and comforting dish that's bound to become a household favorite.
N/A
Servings
437
Calories
15
Ingredients
Ingredients
Achiote paste
4 ounces (or substitute as per recipe)
Water
5 cups (divided)
Chicken bouillon cubes
4 cubes (for broth flavor)
Anise seed
1/8 teaspoon (for aromatic flavor)
Dried mint
1/2 teaspoon (for herbal flavor)
Whole chicken (broiler-fryer)
1 (4 lb) (cut into pieces)
Firm ripe tomatoes
2 large (cored and cut into wedges)
Onions
2 medium (quartered)
Dehydrated masa flour
1 tablespoon (mixed with 3 tablespoons water)
Hard-boiled eggs
4 large (halved lengthwise)
Radishes
24 (for garnish)
Green onions
to taste (ends trimmed for garnish)
Margarine or vegetable shortening
2/3 cup (for masa dough)
Dehydrated masa corn flour
2 cups (for masa dough)
Homemade chicken broth
1 1/3 cups (for masa dough)
Instructions
1
Start by preparing the achiote paste. If you're using achiote seeds, combine them with boiling water in a small bowl and let them sit covered for at least 12 hours until softened. Drain the seeds and blend them with cumin, black pepper, allspice, garlic, dried chiles, salt, orange juice, and white wine vinegar until smooth. This will create a vibrant paste packed with flavor.
2
In a large heavy-bottomed pot, place either your store-bought achiote paste or your homemade version. Use a sturdy spoon to mix it into a smooth paste while slowly adding a bit of water to achieve a consistent texture. Once well-blended, stir in the remaining water and add the chicken bouillon cubes; bring the mixture to a boil.
3
Reduce the heat and let it simmer uncovered for about 10 minutes, then strain the liquid through a fine wire strainer back into the pot, discarding the solids if using commercial achiote. If using the homemade version, you can skip this step.
4
Add the anise seeds, mint, and the chicken pieces to the strained broth. Bring it back to a boil, then cover and simmer for 45 minutes without stirring to allow the flavors to meld.
5
While the chicken cooks, core the tomatoes and cut each into six wedges. Add the quartered onions to the pot after the chicken has cooked for 25 minutes, and add the tomatoes 10 minutes later.
6
Once the chicken is cooked through, remove the pot from the heat, lifting out the chicken and vegetables to let any residual broth drain back into the pot. Allow the chicken to cool slightly, then discard the skin and bones, tearing the meat into bite-sized pieces.
7
Increase the heat on the pot and boil the broth uncovered until it is reduced to 2 cups, stirring often to prevent sticking. If using a masa flour substitute, mix it with water and add it to the broth during the reduction.
8
Preheat your oven to 425°F (220°C) and grease a 3-quart shallow casserole dish. Spread about half of the masa dough (5 cups total) over the bottom and the sides of the casserole, making sure it reaches the rim.
9
Evenly distribute the chicken, tomato wedges, onions, and halved hard-boiled eggs across the layer of masa, then pour the reduced broth over the filling. Gently shake the dish to level the filling.
10
Dollop the remaining masa dough over the top and gently spread it to cover the filling, allowing some areas to show through if necessary. Cover the casserole with foil and bake on the lowest rack for 30 minutes. Remove the foil and bake for another hour or until the top is golden brown.
11
Allow the casserole to sit for at least 10 minutes before serving. Garnish with fresh radishes and green onions for a crunchy, refreshing addition. Serve warm and enjoy the rich flavors of Mexico in every bite.
Nutrition Information
25g
Fat
38g
Carbs
31g
Protein
4g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Mouthwatering Mucbil Pollo?
It is a Mexican chicken tamale bake that transforms traditional tamale-making into a delicious casserole dish featuring succulent chicken and vibrant vegetables enveloped in masa dough.
How many calories are in a serving of this tamale bake?
Each serving of this Mucbil Pollo contains approximately 437 calories.
What is the protein content of this dish?
This recipe provides about 31 grams of protein per serving.
How much fat is in the Mexican Chicken Tamale Bake?
There are 25 grams of fat in one serving of this dish.
What are the carbohydrate and fiber counts for this recipe?
The dish contains 38 grams of carbohydrates and 4 grams of dietary fiber per serving.
What gives Mucbil Pollo its distinct color and flavor?
Achiote paste is used to impart a deep, rich color and a mild, tangy flavor to the casserole.
What can I use if I do not have banana leaves for this recipe?
You can use aluminum foil as a substitute for banana leaves to create a luscious and comforting dish.
How long should I pre-soak achiote seeds if making homemade paste?
Achiote seeds should be combined with boiling water and allowed to sit covered for at least 12 hours until softened.
What ingredients are needed for homemade achiote paste?
To make the paste, blend softened seeds with cumin, black pepper, allspice, garlic, dried chiles, salt, orange juice, and white wine vinegar.
What type of chicken is recommended for this dish?
The recipe calls for one 4-pound whole broiler-fryer chicken, cut into pieces.
How long should the chicken simmer in the broth?
The chicken should be covered and simmered in the seasoned broth for 45 minutes.
When should I add the onions and tomatoes to the pot?
Add the quartered onions after the chicken has cooked for 25 minutes, and add the tomato wedges 10 minutes after adding the onions.
What herbs are used to flavor the chicken broth?
The broth is flavored with 1/8 teaspoon of anise seed and 1/2 teaspoon of dried mint.
How many eggs are included in the filling?
The filling includes 4 large hard-boiled eggs that are halved lengthwise.
What amount of broth should remains after reduction?
The broth should be boiled uncovered until it is reduced to exactly 2 cups.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How do I layer the masa dough in the casserole dish?
Spread about half of the total 5 cups of masa dough over the bottom and sides of the dish, then dollop the remaining dough over the filling after it is added.
How long does the Mucbil Pollo bake in total?
It bakes for 30 minutes covered with foil, and then for an additional hour uncovered until the top is golden brown.
What are the recommended garnishes for this dish?
Fresh radishes and green onions with trimmed ends are recommended for a crunchy and refreshing garnish.
Is there sugar in this recipe?
Yes, there is a very small amount of sugar, approximately 1 gram per serving.
What size casserole dish should I use?
A 3-quart shallow casserole dish that has been greased is required for this recipe.
How many radishes should I prepare for the garnish?
The recipe suggests using 24 radishes to garnish the final dish.
What fats are used to make the masa dough?
The masa dough uses 2/3 cup of either margarine or vegetable shortening.
How much masa flour is used for the dough?
The recipe requires 2 cups of dehydrated masa corn flour for the dough, plus an additional tablespoon mixed with water if a substitute is needed for the broth reduction.
Can I use store-bought achiote paste?
Yes, you can use 4 ounces of store-bought achiote paste as an alternative to making it from scratch.
Should the chicken skin and bones be included in the casserole?
No, after the chicken is cooked and cooled slightly, you should discard the skin and bones and tear the meat into bite-sized pieces.
How long should the casserole rest after coming out of the oven?
Allow the casserole to sit for at least 10 minutes before serving to help it set.
How many bouillon cubes are used for the broth?
The recipe uses 4 chicken bouillon cubes to enhance the flavor of the broth.
Is this dish suitable for meal prep?
Yes, this one-dish casserole is perfect for family gatherings or for preparing meals ahead of time.
How should the tomatoes be prepared?
Use two large, firm ripe tomatoes, core them, and cut each into six wedges.