This is a sponsored conversation written by me on behalf of H-E-B. The opinions and text are all mine.
When H-E-B reached out to me to make a recipe with their Primo Picks, I had no clue what I was going to make. I felt like I was on an episode of Chopped, trying to figure out what to make. I knew it had to be something creative, because I was going to attend another blogger potluck that Sunday. Nevertheless, I went into the store and walked around looking for the ingredients. When I went to get the Mi Tienda Tamales, I found them in the meat section of the store. Next to them was a pack a Mi Tienda seasoned chicken that was calling my name. It was at this moment I knew I was making a tamale-centered dish. 
Tamales are LIFE in Texas for the holidays. Lots of restaurants add them to the menu around this time of the year. Lord knows I don’t have the time, patience, or skills to make homemade tamales. Thankfully, Mi Tienda Tamales are ready made – all I had to do was heat them up. Since I was trying to do something that was easy to make, this was super helpful.
Torta de Tamale
I took some peppers and onions and sauteed them in a dutch oven. Then I added in the chicken and gave it a stir. I covered the pot and stirred the chicken occasionally until it was done. 
After it was finished, I removed the chicken and made a gravy out of the juices using Texas Pure Milling Unbleached Bread Flour. This is another Primo Pick and I loved that Texas Pure doesn’t bleach their flour. After making the gravy, I mixed the chicken back in and poured the mixture into a baking dish. I topped it with some HEB Borracho beans and then threw in some HEB mexican cheese. 
This is when things got ridiculous. I added some Mi Tienda Tamales on top and finished it off with some more cheese. I baked it in the oven until the cheese got a nice brown color to it. Y’all, it turned out amazing. 
Ingredients
- Mi Tienda Tamales (I suggest the cheese or chicken ones)
- Mi Tienda Pollo con Chille Verde
- 1 can H-E-B Charro beans
- 1 pack H-E-B Mexican Blend cheese
- 1/4 cup Texas Pure Flour (I used bread flower, but all purpose will work too)
- 1 yellow onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- Sour Cream (for topping)
- Green onions (for topping)
Instructions
- I took the peppers and onions and sauteed them in a dutch oven. Then I added in the chicken and gave it a stir. I covered the pot and stirred the chicken occasionally until it was done. After it was finished, I removed the chicken and made a gravy out of the juices. To do that, I just melted some butter in the pot, then slowly whisked in the flour. Once all the flour was added, I slowly whisked in the juices from the chicken mixture. Cook it until it boils, then lower the temperature. Then I mixed the chicken back in and poured the mixture into a baking dish. I topped it with some HEB Borracho beans and then threw in some HEB mexican cheese. This is when things got ridiculous. I added some Mi Tienda Tamales on top and finished it off with some more cheese. I baked it in the oven until the cheese got a nice brown color to it.
- I topped it with sour cream and green onions for color and extra flavor.
What are some of your favorite holiday hacks when it comes to making meals? Let me know in the comments below!
This is a sponsored conversation written by me on behalf of H-E-B. The opinions and text are all mine.
