Shredded Barbecue Chicken On Tamale Pancakes

Name: Shredded Barbecue Chicken On Tamale Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups corn kernels (pref. fresh from about 4 ears); 1 1/2 cups whole milk; 1 cup Masa Harina; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup finely chopped red bell pepper; 3/4 cup chopped green onions; 1/4 cup chopped fresh cilantro; 1 1/2 tablespoons (or more) butter, room temperature; 1/4 teaspoon baking soda; 1 tablespoon vegetable oil; 1 1/2 cups chopped onions; 2 cups shredded cooked chicken; 1/2 cup purchased BBQ sauce; avacado salsa (separate recipe); cilantro cream (separate recipe)

Servings: persons

4 1/2 cups corn kernels (pref. fresh from about 4 ears)
1 1/2 cups whole milk
1 cup Masa Harina
1 teaspoon salt
1 teaspoon ground black pepper
1 cup finely chopped red bell pepper
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 1/2 tablespoons (or more) butter, room temperature
1/4 teaspoon baking soda
1 tablespoon vegetable oil
1 1/2 cups chopped onions
2 cups shredded cooked chicken
1/2 cup purchased BBQ sauce
avacado salsa (separate recipe)
cilantro cream (separate recipe)

1
Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate).
2
Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven.
3
Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 1/2 cups corn kernels (pref. fresh from about 4 ears), 1 1/2 cups whole milk, 1 cup Masa Harina, 1 teaspoon salt, and more.

Yes, Shredded Barbecue Chicken On Tamale Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!