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Ramekin Chicken And Corn Tamales With Roasted Poblano Sauce

  • Yield: 6 first course servings


  • 24 fresh corn husks or dried husks soaked in hot water until softened, about 30 minutes
  • 1 cup cooked, diced chicken
  • 3/4 cup roasted corn kernels
  • 1/2 cup diced onion
  • 1 cup chicken stock
  • 1/3 cup lard
  • 3/4 cup cornmeal
  • Salt and pepper
  • Southwest seasoning
  • Roasted Poblano Sauce
  • 2 tablespoons finely-diced red bell pepper, for garnish
  • 2 tablespoons finely-chopped green onion, for garnish


  • Preheat oven to 350 degrees F. Lightly oil 12 medium ramekins, about 2-inches deep. Line each ramekin with 2 corn husks, leaving ends sticking out. In a large bowl beat together chicken, corn, onion, chicken stock, lard and cornmeal to make a loose smooth dough; season to taste with salt, pepper and Southwest seasoning. Spoon dough into ramekins, filling each one to top of dish, and fold leaves over to enclose tops. Place ramekins in a large roasting pan, transfer to oven rack, and carefully pour in enough boiling water to reach halfway up sides of ramekins. Bake tamales, adding a little more water to pan if necessary, 1 hour or until they are cooked through.
  • To serve, ladle poblano sauce onto plates. Remove ramekins from pan and then lift tamales out and onto plate. Drizzle with a little remaining sauce and garnish with red pepper and green onion.