Tamale Pie with Chicken, Green Chiles, and Cheese Recipe

In a bowl, mix the masa harina and hot water together to combine them.

In the bowl of a stand mixer with the paddle attachment on medium-high speed, beat the butter, shortening, salt, and baking powder for 1 to 2 minutes, or until light and fluffy.

Reduce the speed to low and add the reconstituted masa harina in three additions, beating after each addition until it is incorporated.

Once all the masa has been added, continue to beat on medium-high speed for another minute. Leave the dough in the bowl and refrigerate it while preparing the filling.

Set a shelf in the middle of the oven and preheat it to 375 degrees F.

In a small skillet set over medium heat, add the oil. When the oil shimmers, add the scallions and cook, stirring for 2 to 3 minutes, or until softened. Stir in the chiles. Set aside ½ cup for the topping.

Remove the dough from the refrigerator and beat it for another minute. It should look like thick cake batter and spread easily. If it seems dry, gradually beat in a little more water, one tablespoon at a time.

Remove the mixer from the stand, and with a silicone spatula, fold in the reserved chile-scallion mixture, the corn, and ¼ cup of the cilantro.

Spray a 10-inch skillet with vegetable oil spray. Wet hands with cool water to keep the dough from sticking to them, and press half the dough into the bottom and up the sides of the skillet.

Spread 1 cup of the grated cheese over the bottom of the pie. Top with all of the shredded chicken. Spread the remaining chile-scallion mixture over the chicken.

Top with the remaining ¼ cup cilantro. Spread the remaining 1 cup grated cheese on top.

Dollop large spoonfuls of the remaining dough close together all over the pie. Use the back of the spoon or an offset spatula to smooth the dough slightly, leaving a few nooks and crannies to give the top some texture.

Set the skillet in the oven and bake for 45 minutes. Set it under the broiler for an additional 3 to 5 minutes, or until it’s browned in a few places.

Remove and let rest for about 10 minutes. Slice into wedges, and serve with green salsa, if desired.