Difficulty Hard
Cook Time 1 hr+
Heat None
Components 12 components
A tamale-inspired sandwich that celebrates Mexican comfort food. Crispy fried chicken is smothered in salsa verde and served with a creamy corn and poblano sauce, a masa-spiced coleslaw, and a tangy green sauce bacon jam. Cotija cheese and fresh cilantro add authentic finishing touches.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter{"buttermilk": "1/2 cup", "large egg": "1 egg", "fresh lime juice": "1 tbsp"} Wet Batter{"all-purpose flour": "3 tbsp", "potato starch": "1/4 cup", "masa harina": "2 tbsp", "chicken bouillon powder": "1 tsp", "salt": "1/2 tsp", "white pepper": "1/4 tsp"} Dry BatterSalsa Verde 1/2 cup fresh tomatillos (husked, chopped)1 pepper jalapeño (seeded)2 tbsp white onion (quartered)1 clove minced garlic2 tbsp fresh cilantro (chopped)1/4 tsp saltTamale Slaw 1/2 cup shredded green cabbage1/4 cup shredded red cabbage2 tbsp charred corn kernels2 tbsp roasted poblano pepper (diced)2 tbsp pickled red onions1 tbsp crumbled cotija cheese1 tbsp fresh cilantro (chopped){"salsa verde": "2 tbsp", "Mexican crema or sour cream": "1 tbsp", "fresh lime juice": "1 tbsp", "pinch of cumin": "pinch", "salt": "pinch"} DressingSalsa Verde Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup fresh tomatillos (husked, diced)2 tbsp diced yellow onion1 pepper jalapeño (minced)1 clove minced garlic1 tbsp brown sugar1 tbsp apple cider vinegar1/4 tsp ground cumin2 tbsp waterMasa-Spiced Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1/2 tsp masa harina1/4 tsp ground cumin1/4 tsp chili powder1/2 tsp fresh lime juiceto taste pinch of salt1 tbsp charred corn kernels (finely mashed)1 tbsp crushed pork rinds (chicharrones)Mexican Creamy Bean Sauce 3 tbsp full-fat refried beans2 tbsp sour cream1 tbsp mayonnaise1 tbsp cotija cheese (crumbled)1 tbsp goat cheese (softened)1 tbsp canned green chilies (diced)1 tbsp pickled jalapeños (minced)1 tbsp roasted and charred red peppers (diced)2 cloves roasted garlic (mashed)1 tbsp charred corn kernels1 tbsp roasted red onion (diced)1 tsp Cholula hot sauce1 tsp fresh lime juice1/2 tsp taco seasoningpinch black pepperpinch dried oregano (optional)1 packet Taco Bell sauce (optional)Candied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/4 cup granulated sugar2 tbsp water1 tbsp apple cider vinegarToppings & Assembly as needed Tamale Slawas needed Salsa Verde Bacon Jamas needed Masa-Spiced Goat Cheese Spread (spread on bottom bun)as needed Mexican Creamy Bean Sauce (spread on bottom bun over goat cheese spread)as needed Masa Corn Sour Crema Sauce (drizzled over chicken)as needed Salsa Verde (spooned over chicken)as needed Crumbled cotija cheeseas needed Candied Jalapeñosas needed Pickled red onionsas needed Fresh cilantroMasa Corn Sour Crema Sauce 3 tbsp Mexican crema or sour cream1 tsp masa harina2 tbsp charred corn kernels (blended)1 tsp fresh lime juice1/2 clove minced garlic1/4 tsp ground cumin1/4 tsp chili powder1/2 tsp Cholula hot saucepinch salt1 tsp fresh cilantro (finely minced)Directions 1 Pat chicken breast dry with paper towels. 2 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. 4 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 5 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 6 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 7 Drain on paper towels. 8 In a saucepan, heat olive oil over medium heat. 9 Sauté fresh corn kernels (1/2 cup) for 2-3 minutes until lightly charred. 10 Add sliced roasted poblano pepper (1/2 pepper), minced garlic (1 clove), and cook for 1 minute. 11 Add masa harina (3 tablespoons) mixed with vegetable broth (1/2 cup) to create a smooth paste. 12 Stir constantly to avoid lumps. 13 Add shredded sharp cheddar (1/4 cup), Mexican crema (2 tablespoons), and salt to taste. 14 Simmer for 5-7 minutes until thickened and creamy. 15 Season with salt and white pepper. 16 Crumble cooked cornbread into fine crumbs (about 1/4 cup). 17 Heat 1 tablespoon butter in a skillet over medium heat. 18 Toast the cornbread crumbs for 2-3 minutes, stirring frequently, until golden and fragrant. 19 Season lightly with salt. 20 In a small bowl, combine softened cream cheese and shredded sharp cheddar. Mix until smooth. 21 Fold in roasted corn kernels (2 tablespoons), diced roasted poblano pepper (2 tablespoons), garlic powder, and salt until well combined. 22 Thinly slice red onion and place in a small bowl. 23 Pour red wine vinegar, fresh lime juice, and salt over the onions. 24 Toss to combine. 25 Let sit at room temperature for 15 minutes before serving. 26 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 27 Spread the corn and cheese spread on the bottom bun. 28 Place the corn and poblano sauce-coated chicken on top. 29 Top with pickled red onions, roasted poblano slices, crumbled cotija cheese, fresh cilantro, and sliced avocado. 30 Sprinkle the cornbread crumb topping over the top. 31 Cap with the toasted top bun. 32 Serve immediately while the chicken is hot.
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