Rustic Baked Chicken & Black Bean Tamale

Directions

1. Pre-heat oven to 400˚F. Choose enough corn husks to doubly line a 9- or 10-inch loaf pan, Soak the husks in very hot or boiling water to soften them. In a small bowl, mix together the pre-cooked chicken meat with 1 cup of enchilada sauce.
2. Beat together the lard and baking powder until it lightens in texture. Add the masa and the broth in several alternating additions as you continue beating; working towards the consistancy of soft cake batter that holds its shape.
3. Line the loaf pan with overlapping softened corn husks, running the husks cross-wise except at the ends. Spoon half the masa batter into the pan and with a spatula spread it as far up the sides as it will go; leaving the batter 1/4” to 1/2” thick. Pack the chicken in the pan; then top with the black beans. Spoon remaining batter into pan so that the top is 1/4” to 1/2” thick. Wrap overhanging leaves onto the top of the batter. Cover with a layer of foil and bake for 40 minutes.
4. While the tamalón is baking, in a small sauce pan combine 1 cup of enchilada sauce, the chipotle chiles, cumin and oregano. Bring to a boil, then reduce heat and simmer for 5 mintes. Remove from heat and allow to cool.
5. Uncover and test the tamalón. It should be firm to the touch; if not, return to the oven, and bake uncovered, for 15-20 minutes longer. Allow tamalón to rest before slicing and plating. Lift on the corn husks to gently remove the tamalón from the loaf pan. Plate slices on a bed of corn husks, drizzle with sauce, and garnish with a dollop of sour cream, a wedge of tomato and a few well-placed cilantro leaves.