Chicken Tamale Bake

Chicken Tamale Bake

There's nothing we love more than a great tasting, easy festive meal that add a bit of variety and excitement to dinner menus. When prepped in advance, this Mexican tamale-style freezer meal is perfect for any night especially those that bring everyone together after a busy day, travel well and make great leftovers.

*Contributed by reVessel Chef Ambassadors, Felix Alcaide and Mike Perez

  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes


2 lb Prepared Masa (or make from masa harina flour - *do not sub cornmeal)

2 oz. Oil

2 tsp Salt

¼ cup Water



2 lb Protein 1 inch cubed (Chicken, Beef, Pork, Vegan Optional)

¼ cup Onion diced

1 tsp Garlic finely chopped

¼ cup Cheese


Salsa Verde

½ lb Tomatillos

½ ea Large Onion

½ ea Jalapeno

½ bunch Cilantro

4 Garlic Cloves

1 tsp Cumin

Salt / Pepper to taste


Combine prepared masa with oil and water, mix well and set aside. 

To make filling, brown your choice of protein on each side for 3-5 min in a hot pan with oil. Add diced onions and chopped garlic and cook for an additional 5 minutes on low-medium heat.

To make salsa verde, add tomatillos, onions, jalapeño, and garlic to a separate pot and cover with water. Bring pot to a boil and let it boil for 2 minutes. Strain the water and add contents to a blender with cumin, cilantro, salt & pepper. Blend on high until smooth

Preheat oven to 375. Add salsa verde to protein filling and simmer for 10 minutes. Layer half of the masa into the bottom of your 8 cup reVessel container. Add filling with salsa verde and cheese on top of the masa layer. Cover with remaining masa in an even top layer. Cover the container tightly with reVessel silicone lid and bake for 40 minutes.