Mexican Tamale Pie (Cazuela de Tamal)
Masa harina para tamales (dried nixtamalized masa flour for tamales) is available at well-stocked grocers in the international of Latin foods aisle. Any filling can be used in this pie; just substitute the beans here with 2 cups of a Mexican braise, chili, or stewed vegetables. If using a meat, make sure it is shredded or ground, since large chunks of meat won't make an even layer of filling.
Ingredients
- 1 lb (3 cups) masa harina para tamales
- 3 cups homemade or store-bought low-sodium chicken stock or water
- 6 ounces (3/4 cup) cold lard or Crisco
- 2 tsp kosher salt
- 2 tsp baking powder
Instructions
In a large mixing bowl, combine masa harina and broth.
Stir until thoroughly incorporated.
Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until lightly whipped, about 1 minute.
Add 1/4 of the re-hydrated masa at a time to the lard, beating between additions until thoroughly incorporated. The masa should be soft and spreadable, with a hummus-like texture.
Cover masa with plastic and refrigerate for 1 hour.
Assembly and Baking: Preheat oven to 375°F. Remove masa from refrigerator, discard plastic, and re-whip, adding water 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Lightly grease a 12-inch cast iron skillet or 3-quart casserole dish with cooking spray or oil, wiping up any excess.
Scrape 2/3 of masa into skillet and press to form an even thin layer on bottom and edge of pan.
Add 2 cups of black bean filling, smoothing to an even layer. Save any remaining filling for another use.
Gently form a top crust with remaining 1/3 masa, binding it with edge.
Wipe any masa residue from rim of skillet. Bake tamale pie until cooked through and lightly golden on top, 45 minutes to 1 hour. Let cool slightly, then slice and serve, passing hot sauce and salsa verde at the table.
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