Authentic Mexican Tamale Pie

Description

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

Ingredients

• Ground Beef
• Lean Pork Sausage
• Vegetable Oil
• Diced Tomatoes
• Tomato Sauce
• Black Beans
• Poblano Pepper
• Diced Onion
• Garlic Cloves
• Chipotle Chile
• Adobo Sauce
• Cumin Powder
• Chili Powder
• Ancho Chili
• Oregano
• Cocoa
• Beer
• Cilantro
• Lime
• Corn Husks
• Nonstick Cooking Spray
• Poblano Chiles
• Cornmeal
• Unsalted Butter
• Sugar
• Salt
• Low Sodium Chicken Broth
• Frozen Corn
• Sharp Cheddar Cheese
• Baking Powder
• Ground Black Pepper
• Sour Cream

Instructions

1. Prepare chili:
2. In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces
3. Drain of excess grease
4. Add poblano pepper and cook for about 2 minutes
5. Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans
6. Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa
7. Bring to a boil, cover and turn down to a simmer and cook for 35 – 45 minutes, adding more beer or broth as needed
8. Drain the remaining can of beans and lightly mash
9. To thicken, add the crushed black beans and adjust spices and liquid as needed
10. Bring to a simmer again for 5 minutes
11. Squeeze in juice of one lime before serving
12. Tamale dough:
13. Place corn husk in large bowl and fill with warm water
14. Weight husks down with saucer and soak until soft, about 2 hours
15. Char chilies directly over gas flame or under broiler until blackened on all sides
16. Place in medium bowls, cover tightly with plastic
17. Let stand 10 minutes
18. Peel, seed and chop chilies, set aside
19. To make dough:
20. If using cornmeal, place in food processor and process until fine, 3 or 4 minutes
21. In food processor, blend cornmeal / masa harina, butter, sugar and 1 teaspoon salt until coarse meal forms
22. Add broth and blend in
23. Transfer masa mixture to large bowl
24. 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
25. Stir puree into masa mixture until blended
26. Add the rest of the corn to masa mixture
27. Assemble:
28. Preheat oven to 425 degrees f
29. In using corn husk
30. Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage
31. Spray corn husk or baking dish
32. Spread half of cornmeal mixture on the husk or bottom of the dish
33. Spread warm chili on top of the cornmeal
34. Sprinkle green chilies on top of the chili
35. Evenly spread the remaining cornmeal mixture on top
36. Sprinkle remaining cheese on top
37. Loosely cover with foil and bake for 20 minutes
38. Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly
39. Remove from oven and cool for 10 minutes
40. Serve with cilantro cream recipe #171578