Tamale Pie Au Chocolat
weeks a go, while watching the delightful old movie, "Chocolat," I
conjured a recipe that continued to percolate in my head. For
those, who have seen this flick, you will remember Vianne was an expert
chocolatier. She revealed the Mayans often mixed chili with chocolate,
which I found intriguing.
For my recipe, I had the desired ingredients treasured away in
my pantry. I call it Chicken
Tamale Pie Au Chocolat.
For those of you who
enjoy Mexican Sweet Corn Cake, and Chocolate Mole’ this recipe may be up
your alley. It’s worth a try
in any case.
I use individual size tart remekins to make them in. You
can make them a day ahead, like I did this morning. I’m
feeding a family gathering tomorrow evening.
3 Chicken Breasts –
Baked/Roasted, stripped from bones into tidbits
1 Chicken Taco
Seasoning packet 1 oz size.
1 Bottle Mild Taco Sauce – 15oz size
2 Milk Chocolate
Hershey Bars – 1.55 oz size
3 Tablespoons Ground
Sweet Corn Cake you will need:
1 pkg Sweet Corn Cake Mix (pictured on the left)
½ cup butter or
1 15oz can cream
*You will also need Shredded Cojita Cheese to sprinkle on top of the
pies after they are completely assembled.
Oven-bake or roast the Chicken Breasts for 1 hour 45
minutes at 375° (I use fresh bone-in). Once
cooled, strip meat from bone into tidbit sized pieces. Add
the Taco Seasoning mix. You
may wish to use a little less than the entire packet to
suit your taste.
the Sweet Corn Cake per the instructions on the packet.
While the cake is baking, put a large saucepan on the
the bottle of Mild Taco Sauce, Chocolate bars, and
together over low heat.
Chicken with the Sauce, set aside.
Sweet Corn Cake comes out of the oven, use an spoon to scoop it
into the remekins. Gently
shape the cake into a small pie shell. Sweet
Corn cake is malleable, unlike regular cake. Scoop
in the Chicken and Sauce mixture, and top with shredded Cotija
from Myrl]: You
can assemble and eat while still warm. Or,
you can refrigerate, and pop in the microwave for 2 ½ minutes