I developed this super quick and easy filling for our family's annual tamal-making explosion, and it has proved to to be useful for much more than that! My favorite is to top a fluffy masa cake with the chicken filling, and garnish with cotija, cilantro, and a squeeze of lime–especially if that masa cake is made with cheese enriched tamal batter grilled on a skillet–but also super topping a fresh, steamed corn tortilla. Use tiny torillas or good quality corn chips for appetizers..
Ingredients1/2 deboned/skinned roasted, whole chicken
2-3 tablespoons chipotle en adobo
1 tablespoon toasted cumin, finely ground
1/2 cup toasted pepitas, ground to a meal
2-3 tablespoons chicked roasting juices
salt to taste