Book Club Cuisine: Love in the Time of Cholera

Chicken Tamale Casserole

Epic love, Latin vibes and one HOT tamale (casserole). We took it there for our May book club: Cinqo de Mayo style.

I’m so happy to share this one with you. Everything tied in so beautifully… from the book, to the meal, right down to the Red Wine Sangria. (By the way, I wanted seconds, and thirds and leftovers of everything.) Our book selection was the epic love story “Love in the Time of Cholera.” It tells the story of a Latin man’s lifelong desire and journey to be with the woman he’s loved since he was young. Years turn into decades, yet he holds on to the idea that love will always connect us no matter how much time passes or how much you deny it.

Amazing does not begin to describe our book club meal. There is one thing you need to know about me: I love tamales. I always have since I had my first “real” tamale along the river walk in San Antonio. Problem is, they are so darn hard to make. Who is really gonna buy corn husks to make them at home? Your only options are to buy them sub-par in the store, or find an authentic Mexican restaurant, right? Hold the train. Our friend Erin found a casserole recipe that will completely fool you in to thinking you’re eating a real tamale. The same flavors, but no complicated tamale-making process! Wrap me up in a corn husk… I’m in LOVE! It’s also a great recipe for your Cinqo de Mayo parties this weekend.


Chicken Tamale Pie

Courtesy, Erin Johnson
INGREDIENTS
⅓ cup of milk
1 egg
1 ½ tablespoons of taco seasoning
¼ teaspoon of ground cumin
1 14 ¾ ounce can of cream style corn
1 box of Jiffy cornbread muffin mix
1 4 ounce can chopped green chiles
1 10 ounce can of red enchilada sauce
2 cups of shredded cooked chicken breast
¾ cup of shredded cheese (white cheese)
cilantro and crumbled Cotija cheese for topping
PREP
1. Preheat oven to 400 degrees.
2. Combine the first 7 ingredients (milk through green chiles) using only ½ tablespoon of taco seasoning, in a large bowl stirring until just moist. Pour into a round pie plate coated with cooking spray.
3. Bake at 400 degrees for 20-30 minutes. While corn is baking toss the chicken breast with 1 tablespoon of taco seasoning.
4. When corn is done baking it will be just barely set and golden brown. Liberally piece the entire top with a fork. Pour enchilada sauce over the top, layer on the chicken and sprinkle the top with the cheese. Bake for 15 minutes until cheese is melted. Remove from oven and let it set for 5 minutes. Sprinkle top with cilantro and Cotija cheese. Cut into 8 pieces and serve.If you want to check out the book you can buy it through Amazon here:

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