Authentic Mexican Tamale Pie
"We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578"
photo by SharonChen
- Ready In:
- 1hr 5mins
- Ingredients:
- 33
- Serves:
-
6-8
ingredients
-
CHILI FILLING
- 1 lb ground beef, lean
- 1⁄2 lb lean pork sausage (I use Jimmy Dean)
- 1 tablespoon vegetable oil
- 1 (15 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 (15 ounce) cans black beans, divided
- 1 large fresh poblano pepper, diced
- 1 medium diced onion
- 2 garlic cloves (pressed)
- 1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
- 1 tablespoon adobo sauce (adjust to taste)
- 1 tablespoon ground cumin powder (adjust to taste)
- 1 tablespoon chili powder (adjust to taste)
- 1 tablespoon ground ancho chili (adjust to taste)
- 1 teaspoon oregano
- 1 tablespoon cocoa (I use Hershey's Dark cocoa)
- 12 ounces beer, dark (or broth, (Use as needed)
- 1⁄4 cup cilantro, chopped (optional)
- 1 lime, juce of
-
TAMALE DOUGH
- 8 -10 dried corn husks (optonal)
- nonstick cooking spray
- 3 large poblano chiles, roasted, peeled and diced
- 2 cups cornmeal or 2 cups masa harina
- 6 tablespoons unsalted butter, room temperature
- 3 tablespoons sugar
- 2 teaspoons salt (adjust to taste)
- 1⁄2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
- 4 cups baby frozen corn, thawed
- 1 3⁄4 cups packed coarsely grated sharp cheddar cheese (divided)
- 1 teaspoon baking powder
- 1⁄8 teaspoon ground black pepper
-
Garnish
- sour cream (Cilantro Cream)
- cilantro
directions
-
PREPARE CHILI:
- In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
- Add poblano pepper and cook for about 2 minutes.
- Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
- Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
- Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
- Drain the remaining can of beans and lightly mash.
- To thicken, add the crushed black beans and adjust spices and liquid as needed.
- Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
-
TAMALE DOUGH:
- Place corn husk in large bowl and fill with warm water.
- Weight husks down with saucer and soak until soft, about 2 hours.
- Char chilies directly over gas flame or under broiler until blackened on all sides.
- Place in medium bowls, cover tightly with plastic.
- Let stand 10 minutes.
- Peel, seed and chop chilies, set aside.
-
To make dough:
- If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
- In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
- Add broth and blend in (mixture will be crumbly).
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree into masa mixture until blended.
- Add the rest of the corn (1 1/2 cups) to masa mixture.
-
Assemble:
- Preheat oven to 425 degrees F.
- In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
- Spray corn husk or baking dish (if not using husk).
- Spread half of cornmeal mixture on the husk or bottom of the dish.
- Spread warm chili on top of the cornmeal.
- Sprinkle green chilies on top of the chili.
- Evenly spread the remaining cornmeal mixture on top.
- Sprinkle remaining cheese on top.
- Loosely cover with foil and bake for 20 minutes.
- Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
- Remove from oven and cool for 10 minutes.
- Serve with Cilantro Cream Recipe #171578.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
One of the worst written recipes I have ever come across. What a mess. Don't print it off, wastes 6 sheets of paper for what could have been placed on one page. -
Going to try it -Wow ,wish I lived at your house !! You're doing it right -love the Cilantro Cream too -
Wow. turned out great even though I only made half a recipe. We have lots left so will have at least another meal. I didn't have black beans so used chili beans and did forget the cocoa. Loved the chili. Will use it all the time. The chipotle really added to it. -
WOW BEST EVER <br/>met4
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
