PICTURE COMING SOON!!
This seems like a lot of work, but it’s worth it! I used this recipe years ago and I haven’t made tamale pie since. Why not? I don’t know. I love it! I think we just got in a food rut and I forgot.
This time I’ve adapted this to gluten free from “Authentic Mexican Tamale Pie” By Galley Wench on Mexican.Food.com I didn’t change the recipe much. I omitted beer (though there are now GF options!) and searched high and low for all other ingredients to be GF. I’ll let you know how the GF version tastes, I’m making it tomorrow with some other AWESOME gluten free framily! (No, I’m not on Sprint, but these people are too awesome to just be friends! So I stole it! :p )
It starts as a spicy Mexican chili you can serve with corn tortillas or use for the tamale filling.
Chili Filling Ingredients
- 1 lb ground beef, lean
- 1/2 lb lean pork sausage
- 1 tablespoon vegetable oil
- 1 (15 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 (15 ounce) cans black beans
- 1 large fresh poblano pepper, diced
- 1 medium diced onion
- 2 garlic cloves (pressed)
- *1 chipotle chile, in adobo seasoning, seeded & diced (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, as needed)
- 1/4 cup cilantro, chopped (optional)
- 1 lime, juiced
*I went with San Marcos brand chipotle peppers. The label is chipotle peppers, tomato puree, onions, vinegar, canola oil, sugar, salts, paprika, and garlic. Sounds safe?
Tamale Dough Ingredients
- 8 -10 dried corn husks (optional)
- nonstick cooking spray
- 3 poblano chiles, roasted, peeled and diced
- 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
- 4 cups frozen corn, thawed
- 1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
- 1 teaspoon baking powder
- 1/8 teaspoon ground black pepper
- Cilantro Cream (Just process ¼-1/2 cup cilantro, 1cup sour cream, and the juice of one lime.)
- sour cream
- simple side salad
Chili Filling Directions
- Preheat oven to 425 degrees F.
- 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/broth and one can of black beans.
- Add ground cumin, chili powders, chipoltes, adobe sauce, oregano, and cocoa.
- Bring to a boil, cover and turn down to a simmer and cook for 35 – 45 minutes, adding more beer/broth as needed (keep in mind that the mashed black beans will be added as a thickener).
- Drain the remaining can of beans and lightly mash.
- To thicken, add the crushed black beans and adjust spices and liquid as needed.
NOTE: YOU CAN PRE-COOK THIS TO THIS POINT! STOP AND CHILL!! Just start at step 9 tomorrow or the next day when you are ready!
- Bring to a simmer again for 5 minutes.
- Squeeze in juice of one lime before serving as mexican chili or using as chili filling.
Tamale Dough Directions
- If using corn husk, place in zip lock bag with warm water and soak until soft, at least2 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.
- In food processor, blend Masa Harina, butter, sugar, and 1 teaspoon salt until coarse meal forms.
- Add broth slowly blend until mixture is 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 and the rest of the corn into masa mixture until blended.
- If 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 minutes or until the cornmeal is firm and the chili bubbly.
- Remove from oven and cool for 10 minutes.
- Serve with garnishes.