Friday, March 5, 2010

Tamale Pie

Do I want tamales?  Yes!!  But the supplier we use to get Latin food has been out of what we need.  We're down to almost nothing.  I've been waiting to get some more chilies and corn husks for ages.  In an attempt to make do with what we have on hand, I used a recipe for tamale pie based on one from Please, Don't Pass the Salt! I was very pleased with the outcome, tamale craving solved.


2 cups Quorn (or cooked chicken pieces)
1 can of black beans, undrained
1/2 cup water*
Taco Seasoning*
3 generous Tablespoons adobo sauce
1 1/2 cups masa harina
1 1/2 cups warm vegetable stock
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon baking powder
1/2 cup cheese (I used Mozzarella)

In a saucepan, combine the chicken, beans, water and taco seasoning.  Bring to a simmer and stir in the adobo sauce.  Allow to slowly simmer until the liquid is reduced.

In a bowl, combine the masa, vegetable stock, oil, salt and baking powder.  Allow to rest for 15 minutes.

Preheat oven to 350 degrees.  Grease a two-quart casserole dish.  Press a little over 1/2 of the dough into the bottom of the dish and up the sides, so it's about 1/3 inch thick.

Using a slotted spoon (to prevent too much liquid from being added) put the bean mixture on top of the dough.  There may be residual liquid left in the saucepan that will not be used.  Use the spoon to press down the mixture.

Sprinkle with cheese and then with the remaining masa dough.  Press dough firmly.

Cover the casserole dish and place in a roasting pan, filled with water.

Bake for 45 minutes until the masa has set.

Serve and garnish with more adobo sauce and sour cream.

*I would have preferred green salsa to the taco seasoning and water, but it wasn't until this was almost done cooking that I realized we still have one precious can of tomatillos left.

1 comment:

Memória said...

This tamal pie looks more like an authentic version that the cornbread one! I must try this out!