Monday, April 27, 2009

Cinco De Mayo

Wondering how to make a scrumptious gluten free dish for the upcoming Cinco De Mayo?

Well look no further! I received an e-mail today from Pamela's Products today telling me of a great contest they have going on for who can create the best recipe (using their products, of course). Last year's winner was a gluten free tamale-style stuffed bread ecipe and is also included below. Check out the website here for more information about this year's contest.

If you decide to join, good luck! Otherwise, enjoy the recipe!

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Tamale-Style Stuffed Bread
1 cup Pamela's Gluten-free Bread Mix
1 cup masa harina for tamales (naturally gluten-free corn flour)
1 teaspoon baking powder
1/2 cup lard or vegetable shortening
1-1/2 cups cooked shredded chicken
1 can black beans, drained and rinsed
2 cans red enchilada sauce
1 can low-sodium Chicken Broth
2, 4oz cans diced Green Chiles
Salt & Pepper to taste
Yield: 1 loaf, serves 4-6



1) Preheat oven to 375°.

2) In a bowl, combine the flours. Mix chicken with 3/4 of one can of enchilada sauce. With a mixer beat together the lard and baking powder on medium speed, about 1 minute. Slowly add the combined flours as you continue beating. Gradually add 1/3 to 1/2 cup of room temperature broth until the dough becomes like a soft cake-like batter. Salt & pepper to taste.

3)Line a 9-inch loaf pan with parchment paper, with plenty of overlap and extended edges. Remove paper and flatten on work surface. Spread dough in a 9-inch x 15-inch rectangle about 1/2-inch thick. Spread a layer of chicken on the dough, followed by the black beans and green chilies. Pour on remaining enchilada sauce.

4) Roll up the dough jelly-roll fashion and lower gently, using the parchment paper, into the loaf pan. Trim and fold over the paper, then cover the loaf pan with foil and bake for 1 to 1-1/2 hours.
When done, the loaf should feel firm in the center when pressed. If soft, return to oven for a few minutes longer. Let rest 10-15 minutes while you heat the remaining can of enchilada sauce. When done, turn loaf out onto a serving platter and gently remove the parchment paper. Slice into 1-inch thick rounds and pour a little sauce over them.

Chef's Notes: The second time I made this dish I used a French bread pan, that has a curved bottom, instead of the loaf pan, and the shape was more like a giant tamale! The corn crust is so good you won't believe you made it. It was a little easier rolling it up and putting it into a round pan.
For ease of rolling, I also used less sauce in the roll, and served more at table to compensate.
Use plenty of parchment paper and the pan hardly gets messy, and it works just as well as corn husks. Remember, you can use any filling; I used my leftover turkey from Thanksgiving and it was a hit with the family. I have some Chile Colorado in my freezer that is just begging to be made into one of these crowd pleasing wonders.

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