Tamale Pie with Chicken, Green Chiles, and Cheese

Ingredients

• 3 cups masa harina
• 2 3/4 cups hot water
• 4 tablespoons unsalted butter, at room temperature, cut into thick slices
• 1 cup cold vegetable shortening
• 1 1/2 teaspoons salt
• 2 teaspoons baking powder
• 1 tablespoon olive oil
• 1 bunch scallions, thinly sliced
• 2 cans of chopped green chiles, mild or hot
• Vegetable oil spray, for the skillet
• 1 cup fresh or frozen corn kernels
• 1/2 cup sliced cilantro leaves
• 2 cups grated Monterey jack cheese
• 2 cups shredded, cooked chicken
• 1 cup green salsa, homemade or store-bought, for serving

Directions

1. Start by hydrating the masa harina. Stir the masa harina and hot water together in a bowl until evenly combined. For the dough, fit a stand mixer with the paddle attachment and beat the butter, shortening, salt, and baking powder on medium-high speed for 1 to 2 minutes, until the mixture looks pale and fluffy.
2. Turn the mixer to low and work in the hydrated masa harina in 3 additions, mixing each one in fully before adding the next. After all the masa is in the bowl, increase the speed to medium-high and beat for another minute.
3. Leave the dough in the mixing bowl and chill it in the refrigerator while you make the filling. Place a rack in the center of the oven and heat the oven to 375ºF. For the filling, warm the oil in a small skillet over medium heat. When it begins to shimmer, add the scallions and cook, stirring, for 2 to 3 minutes, until softened. Mix in the chiles, then reserve 1/2 cup of the chile-scallion mixture for the topping.
4. Take the dough out of the refrigerator and beat it for another minute. It should resemble thick cake batter and be easy to spread. If it looks too dry, beat in a bit more water gradually, one tablespoon at a time.
5. Lift the mixer off the stand. Using a silicone spatula, fold the reserved 1/2 cup chile-scallion mixture into the dough along with the corn and 1/4 cup of the cilantro.
6. Coat a 10-inch skillet with vegetable oil spray. Dampen your hands with cool water so the dough does not cling to them, then press half the dough across the bottom and up the sides of the skillet. An offset spatula works here, too.
7. Scatter 1 cup of the grated cheese over the base of the pie. Add all the shredded chicken on top. Spoon the remaining chile-scallion mixture over the chicken, then sprinkle with the remaining 1/4 cup cilantro. Finish with the remaining 1 cup grated cheese.
8. Drop big spoonfuls of the remaining dough close together over the surface of the pie. With the back of the spoon or an offset spatula, gently smooth the top, leaving some uneven spots so it has a little texture.
9. Transfer the skillet to the oven and bake for 45 minutes. Move it under the broiler for 3 to 5 minutes more, until browned in spots. Take it out of the oven and let it sit for about 10 minutes before cutting into wedges and serving with green salsa, if you like.