Big tamal pie filled with chicken in chile ancho adobo (Tamalón) from The Splendid Table by Maricel E. Presilla

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Notes about this recipe

  • Recipe Notes

    Marinate 1-12 hours. The recipe calls for plum tomatoes.

  • sosayi on July 17, 2018

    Absolutely delicious. I found that I needed more cooking time for the tamalon to fully set up, however; perhaps 1 hr 15 min or so for the initial cook with the foil and then 20-30 minutes for after the foil is removed. I didn't serve with the recommended pickled onions, but I think I'll definitely make some for leftovers. Some crema or sour cream would also be good with it. I did find, though, that a salsa wasn't necessary as there was so much flavor in the dish itself. Also... be aware that it makes A TON. I can definitely see it serving 8 hearty appetites (and even still having some leftover).

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