Tamales are delicious, but forming them is a small pain culo. This baked tamale pie, known as one tamal de cazuela In Mexico, the solution is: everyone enjoys tamales with not nearly as much work.
Why it works
- 2 teaspoons of baking powder per Pounds of masamel make a dough that is light, without any noticeable baggage.
- Resting the masa for 1 hour helps hydrate the starch and create a more tender dough.
Read more: Mexican Tamale Pie (Tamal de Cazuela): All the taste of Tamales with a fraction of the work
- Serves 6 to 8
- 1 hour
- 2 hours and 30 minutes
- For Masa:
- 1 pound (3 cups) masa harina para tamales (see note)
- 3 cups of homemade or purchased low sodium chicken stock or water
- 6 ounces (3/4 cup) cold scallop or Crisco
- 2 tsp kosher salt
- 2 teaspoons baking powder
- For filling (see note):
- 2 ancho chilies, stemmed and seeded
- 1 cup low sodium chicken broth
- 2 tablespoons of cauliflower or vegetable oil
- 1 medium white onion, chopped
- 3 medium garlic cloves, chopped
- 4 cups of cooked black beans (from four 15-ounce cans or 2/3 pounds of dried black beans simmered until tender)
- Kosher salt
- Non-plug cooking spray or vegetable oil for lubrication
- Hot sauce and salsa verde for serving
In a large mixing bowl, combine the masa harina and broth.
Stir until thoroughly incorporated.
Combine crumbs, salt and baking powder and beat using an electric mixer at medium speed until lightly whipped, approx. 1 minute.
Add 1/4 of the re-hydrated masa at a time to the batter and beat between the additions until thoroughly incorporated. The masa should be soft and spreadable with a hummus-like structure.
Cover masa with plastic and refrigerate for 1 hour.
In the meantime For filling: Anchor chilli to microwave, until fragrant and pliable, 15 to 30 seconds. Transfer to microwave safe bowl or measuring cup, add broth, cover tightly with plastic wrap and microwave on high power until almost simmer, about 3 minutes. Let steep for at least 5 minutes. Use a blender or immersion blender to be smooth.
In a frying pan, heat greased over medium-high heat until it shimmers. Add the onion and garlic and cook until softened, approx. 3 minutes. Add beans and cook until heated. Use a potato machine, bean maker, or wooden spoon to mix beans to form a thick puree. Stir in the dressing mixture and cook under stirring until thickened, approx. 5 minutes.
Mounting and baking: Preheat oven to 375 ° F. Remove masa from refrigerator, discard plastic and whip again, add water 1 tablespoon at a time if necessary to bring it back to original hummus-like structure. Lightly grease a 12-inch cast iron pan or 3-quart saucepan with cooking spray or oil, and wipe off any excess.
Scrape 2/3 of the masa into frying pan, and press to form an evenly thin layer on the bottom and edge of the pan.
Add 2 cups of black bean filling, leveling to an even layer. Save any remaining filling for other use.
Gently shape a top crust with remaining 1/3 masa, bonding with the edge.
Wipe off any debris from the edge of the skillet. Bake tamale pie until cooked through and lightly golden on top, 45 minutes to 1 hour. Allow to cool a bit, then slice and serve, then get warm sauce and salsa verde at the table.
Electric mixer, blender, 12-inch cast iron pan or 3-quart casserole
Masa harina para tamales (dried nixtamalized masamel for tamales) is available at well-stocked food stores in the international Mediterranean. Any filling can be used in this circle; Just replace the beans here with 2 cups of Mexican breeze, chili or stewed vegetables. If using a meat, make sure it is shredded or ground as large chunks of meat do not form an even layer of filling.