Dinners/mexican tamale pie
Serves: about 6-8
Active Time: 1 hour
Total Time: 2 hours 30 minutes
From: http://www.seriouseats.com/recipes/2015/01/mexican-tamale-pie-cazuela-de-tamal-black-bean-recipe.html and http://www.annies-eats.com/2015/10/07/vegetarian-tamale-pie/
Contents
Ingredients
For Filling
2 chilies, stemmed, seeded, finely chopped
1 cup broth
2 tablespoons vegetable oil
1 medium white onion, chopped
3 medium cloves garlic, chopped
4 cups cooked black beans (from four 15-ounce cans)
salt
For Topping
¾ tsp. salt
8 oz. Monterey Jack cheese, shredded
4 cups water
1½ cups coarse cornmeal
Directions
For Topping
Step 1
Bring the water to a boil in a medium to large saucepan over high heat. Add in ¾ teaspoon of salt, then slowly add in the cornmeal, whisking vigorously to prevent clumping. Reduce the heat to medium-high and cook, whisking constantly, until the cornmeal begins to soften and the mixture thickens, about 3 minutes. Remove from the heat and season with salt and pepper to taste. Spread the warm cornmeal mixture over the casserole with a spatula, pushing it to the edges of the baking dish.
For Filling
Step 1
Preheat oven to 375°F
Step 2
In a skillet, heat lard over medium-high heat until shimmering. Add onion and garlic and cook until softened, about 3 minutes. Add beans and cook until heated through. Using a potato masher mash beans to form a chunky puree. Stir in peppers and cook, stirring, until thickened, about 5 minutes.
Step 3
Pour filling into 9x13 pan and spread into even layer. Spread the cheese on top of bean layer. Spread topping onto cheese layer. Bake for 45-50 minutes.
