Christmas Tamal Cake

This unique and savory Mexican Tamal Cake combines the traditional flavors of tamales with a modern twist that's both hearty and satisfying. Layers of flavorful shredded chicken and masa are baked to perfection and beautifully iced with a creative refried bean and cream cheese blend. It's an eye-catching dish perfect for festive gatherings!

Ingredients

For the Filling:
🍗 4 chicken breasts
🌶️ 3 ancho peppers
💧 3 cups of water (to boil the ancho peppers)
🥫 1 can of enchilada sauce
🧄 2 garlic cloves
🧅 1/2 onion
🧂 Salt to taste

For the Masa:
🌽 8 cups of instant corn masa mix
🥣 4-5 cups of chicken stock or water
🐷 2 cups of pork lard
🥄 2 tablespoons baking powder
🧂 2 teaspoons of salt

For the Icing:
🧀 1 (8 oz) block of cream cheese, softened
🥫 1 (15 oz) can of refried pinto beans
🍶 2 cups of heavy whipping cream
🧂 1 teaspoon of salt
🌈 Red and green food colorant

Instructions

1- Prepare the Filling:

• Remove the seeds and stems from the ancho peppers. Boil them in 3 cups of water until tender.
• Blend the tender peppers with enchilada sauce, garlic, and onion until smooth.
• Cut the chicken into large chunks and season with salt and pepper. Add chicken to the pressure cooker with the sauce and leftover water from the peppers.
• Cook on high pressure for 30 minutes or until the chicken shreds easily. Shred the chicken and add some cooking liquid to keep it juicy.

2- Make the Masa:

• Mix the instant corn masa mix, baking powder, and salt in a bowl.
• Gradually add chicken stock or water, kneading until the masa reaches the desired consistency.

3- Assemble the Cake:

• Preheat the oven to 390°F (200°C).
• Grease 10-inch and 6-inch round baking pans with pan spray.
• Spread a layer of masa, about 1 cm thick, on the bottom and sides of the pans, leaving a 2 cm gap from the top.
• Layer the shredded chicken over the masa, followed by another layer of masa. Repeat ending with a masa layer on top.
• Cover with foil and place in a larger pan filled with water. Bake for 2 hours, or until the masa is firm and cooked through.
• Allow to cool slightly before removing from the pans.

4- Prepare the Icing:

• Mix softened cream cheese until smooth; add refried beans, salt, and heavy whipping cream. Mix until fluffy.
• Divide the icing into three parts. Color one part red, one part green, and leave one part plain.

5- Decorate the Cake:

• Place the larger cake on a serving tray. Cut a cardboard circle slightly larger than the smaller cake, and place on top of the larger cake. Stack the smaller cake on top.
• Use the prepared icing to creatively ice and decorate the cake. Serve at room temperature or warm in a microwave if preferred.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: Serves 12
Equipment: Pressure cooker, blender, 10-inch and 6-inch baking pans, larger pan for water bath, mixer (optional)

Cooking Tips:

• Make sure the masa is firm before removing from the oven to ensure the cake slices cleanly.
• Customize the icing decorations with your favorite artistic touches.

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Christmas Tamal Cake