This dish is usually made with cornbread and tomato sauce… so it has nothing to do with tamales🤣 but I decided to put an authentic spin on this Tex mex dish and take it back to its roots. An assortment of peppers stewed with corn and pinto beans, tossed in with a green tomatillo salsa, topped with a light layer of masa, which becomes crispy and toasted in the oven. Now that’s what I call a tamale pie!! Make sure you give this a try!
Tamale Pie
- 1 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground clove
- 1 poblano pepper, diced
- 2 large bell peppers, diced
- 1 can of fresh corn
- 3 cups cooked pinto beans
- 2 cups chile verde sauce (see recipe below)
Preheat the oven to 375 degrees Fahrenheit and set a large cast iron skillet over medium heat. Add in the oil, and once it shimmers, add in the onion, and sauté for 3 minutes until soft. Then add the garlic, chili powder, cumin, oregano, salt, pepper, and clove to the pan. Sauté for a minute until the spices are fragrant. Add the chopped peppers and corn to the pan, sautéing for 5 to 7 minutes until the veggies are softened and most of the liquid is evaporated. While the dish is cooking, prepare the chile verde sauce by blending all the sauce ingredients, except for the cilantro, in a blender, leaving it chunky and not completely smooth. Then add in the 1/4 cup cilantro and pulse to combine. From there, add in the pinto beans and chile verde sauce to the pan and mix well. Being the dish to a simmer and cook for an additional 2 to 3 minutes. Remover the skillet from the heat while you prepare the masa. For the masa, combine all the ingredients together and whisk until a smooth paste forms. Use a large spoon to dollop the masa on top of the dish, then use a spatula to smooth it out into a thin, even layer on top. Bake in the oven for 25 to 27 minutes, or until the masa is golden, crispy, and set. Top with extra cilantro and avocado, serve, and enjoy!
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