Medium
6
By Beverly Cox and Martin Jacobs
Published 2006
A tambor is a Cuban shepherd’s pie. Tambor is an everyday family kind of dish, and there are many versions with different toppings and fillings. This one, made with fresh, young corn as a topping and tender diced chicken in savory tomato sauce as a filling, is a favorite of mine. Serve it as a main course, accompanied by a crisp cucumber salad and warm, crusty yuca bread rolls.
Rinse the chicken pieces under cold running water and pat dry with paper towels. Season with salt, pepper, cumin, and a squeeze of lime juice. Place
Add
Remove and discard the skin and bones from the chicken. Cut the meat into bite-sized pieces and add it to the tomato sauce. Taste and adjust the seasonings if necessary. Set aside.
In a food processor with a steel knife blade, or in a blender, puree the corn. In a large, heavy-bottomed saucepan, combine the puree with the cream, sugar, and the reserved
Spoon the chicken into the baking dish and cover it with the corn mixture.
© 2006 All rights reserved. Published by Abrams Books.