Serves: 4
Total Calories: 549

made with chicken broth
Yucatán Red Seasoning Paste
2 cups canned fat-free reduced-sodium chicken broth
6 skinless chicken thighs on the bone
6 plum tomatoes, cored and quartered
1 large red onion, sliced
2 tablespoons , chopped fresh epazote, leaves, or 1 teaspoon dried epazote
1/2 teaspoon salt
Freshly ground pepper, to taste

1. Prepare the tamale dough using chicken broth instead of water for the liquid. Cover and refrigerate. Prepare the red seasoning paste and put it into a medium bowl. Add 1/2 cup of water and mix until smooth, and pour into a large 4 to 6 quart saucepan. Add the chicken broth and the chicken pieces. Arrange the tomatoes and onion on top. Sprinkle with epazote, salt, and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until the chicken is tender, about 30 minutes.

2. Remove the chicken, tomatoes and onion from the broth. Return the broth to a boil and cook until reduced by half then reserve off heat. When the chicken is cool enough to handle, remove the meat from the bones, discarding the bones, and tear the meat into bite-size pieces. Return the chicken, tomatoes, and onion to the broth. Mix and set aside.

3. Preheat oven to 400°.Grease a shallow 2 1/2-quart casserole dish. (An earthenware casserole dish is perfect.) Spread or press about 1/3 of the tamale dough on the bottom and sides of the dish. Spoon the chicken, tomatoes, and onion mixture into the dish. Spread the remaining tamale dough over the top to enclose the filling. Cover tightly with foil. Bake 25 minutes. Remove the foil and bake until the top is barely browned, about 30 to 35 minutes more. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 549
Calories from Fat: 123

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie