Skillet corn and cheese tamal with roasted tomato recado chicken and radish lime salad

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the tomatoes, half of the white onion, and 4 garlic cloves on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 20 minutes, until the tomatoes are very soft with browned edges.

2. 2

   While the vegetables roast, season the chicken with the sweet paprika, cumin, oregano, cinnamon, 1 teaspoon salt, and black pepper.

3. 3

   Heat a large oven-safe skillet, preferably 10 inches / 25 cm, over medium-high heat. Add 1 tablespoon vegetable oil and brown the chicken for 5 to 6 minutes, turning once, until colored. It does not need to be fully cooked. Transfer to a plate.

4. 4

   Add the roasted tomatoes, roasted onion, roasted 4 garlic cloves, and chicken broth to a blender. Blend until smooth.

5. 5

   In the same skillet, add the remaining chopped white onion, the remaining 2 chopped garlic cloves, and 1 tablespoon vegetable oil. Cook over medium heat for 3 minutes until fragrant. Pour in the blended sauce and cook for 5 minutes, stirring occasionally.

6. 6

   Return the chicken to the skillet with the sauce. Cook over medium-low heat for 12 minutes, until the chicken is tender and fully cooked. Remove the chicken with a slotted spoon and keep the sauce in the skillet or in a bowl. Shred or chop the chicken into small pieces.

7. 7

   In a large bowl, mix the masa harina, baking powder, 3/4 teaspoon salt, and warm water. Stir in the melted butter until a thick, smooth dough forms. Add the sweet corn kernels and half of the queso fresco.

8. 8

   Wipe the skillet clean if needed and lightly grease it. Spread the corn masa evenly in the skillet. Cook over medium-low heat for 4 minutes so the base starts to set.

9. 9

   Spread some of the roasted tomato sauce over the top, then the cooked chicken, and finally the remaining queso fresco. Transfer the skillet to the oven at 400°F / 200°C for 18 minutes, until the masa is cooked through, the edges are lightly golden, and the cheese is soft.

10. 10

    While it bakes, combine the radishes, red onion, lime juice, cilantro, and a pinch of salt in a bowl. Let stand for 5 minutes so the salad softens slightly.

11. 11

    Remove the skillet from the oven and let rest for 5 minutes. Serve the skillet tamal hot with the remaining sauce spooned over or on the side, and finish with the radish lime salad.