Swiss-style Chicken Tamale

Ingredients

In this Swiss adaptation of the traditional Mexican Tamal de pollo, we incorporate elements of Swiss cuisine to create a unique fusion dish. The addition of Swiss cheese adds a creamy and nutty flavor to the tamale, while the use of aromatic herbs and spices commonly found in Swiss cooking enhances the overall taste profile. The tamale is served with a tangy tomato salsa, which adds a refreshing twist to the dish. We alse have the original recipe for Tamal de pollo, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1 cup (100g) Swiss cheese, grated 1 cup (100g) Swiss cheese, grated
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Tomato salsa, for serving Tomato salsa, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 22g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a saucepan, heat the chicken broth and milk over medium heat until simmering.
2. 2.
   In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
3. 3.
   Gradually pour the hot liquid mixture into the dry ingredients, stirring continuously until well combined.
4. 4.
   Add the melted butter to the mixture and stir until incorporated.
5. 5.
   In a separate bowl, combine the shredded chicken, Swiss cheese, parsley, thyme, paprika, and nutmeg.
6. 6.
   Grease a steamer basket or line it with parchment paper.
7. 7.
   Spread a thin layer of the corn masa dough onto a corn husk or parchment paper.
8. 8.
   Spoon a portion of the chicken and cheese mixture onto the center of the dough.
9. 9.
   Fold the sides of the corn husk or parchment paper over the filling, then fold the bottom up to enclose it.
10. 10.
    Place the tamale in the prepared steamer basket and repeat the process with the remaining dough and filling.
11. 11.
    Steam the tamales over medium heat for about 45 minutes, or until the dough is cooked through and firm.
12. 12.
    Serve the Swiss-style Chicken Tamales hot, accompanied by tomato salsa.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the tamale dough.
• Swiss cheese — Opt for a good quality Swiss cheese with a nutty flavor, such as Emmental or Gruyère.

Tips & Tricks

• To enhance the Swiss flavors, you can add a sprinkle of grated Swiss cheese on top of each tamale before steaming.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili powder to the chicken and cheese mixture.
• Serve the tamales with a dollop of sour cream or crème fraîche for added creaminess.

Serving advice

Serve the Swiss-style Chicken Tamales hot, accompanied by a side of tangy tomato salsa. Garnish with fresh parsley or thyme leaves for an extra touch of freshness.

Presentation advice

Arrange the tamales on a platter, with the corn husks or parchment paper removed. Drizzle some tomato salsa over the tamales and sprinkle with chopped parsley or thyme leaves for an appealing presentation.