Tamale Pie

if you are a tamale lover and a chili lover then that is a recipe you received’t want to overlook out on. i actually absolutely love the each of them, so when i found they will be combined into one i used to be thrilled. The traditional tamale pie consists of corn meal or a cornbread blend however a conventional tamale dough is crafted from masa or masa harina (which is a type of corn flour this is often treated with lime juice and has a finer grind than cornmeal). i really like the flavor and texture of a tamale dough as soon as it's been cooked. I still dream approximately the batch of tamales that the sweet mexican ladies made for me when i used to be traveling in Mexico several years ago.

INGREDIENTS

• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 4 oz . shredded monterey jack or cheddar cheese (I used a combo of both)
• chopped green onions or cilantro , and sour cream, for serving
• 2 cloves garlic , finely minced
• 1 1/2 lbs lean ground beef
• 1 (29 oz) can tomato puree
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups frozen sweet white corn (no thawing necessary)
• 1 (4 oz) can diced green chilies
• 1 1/2 Tbsp chili powder
• 2 tsp paprika
• Tamale Crust
• 2 cups masa harina
• 1/2 cup salted butter , cold and diced into pieces
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups hot water

INTRUCTIONS

1. Preheat oven to 350 tiers. heat olive oil in a deep 10-inch skillet over medium-high heat. as soon as oil is hot, fall apart beef into oil and cook dinner, stirring once in a while and breaking apart pork while stirring, until beef has browned and cooked thru. Drain fats from pork, booking 1 Tbsp of fat in saucepan and switch drained red meat to a bowl, set aside.
2. return saucepan with fat to heat, add in onion and saute until soft and lightly golden, about 4 minutes, adding in minced garlic over the past 1 minute of sauteing. lessen warmness to medium, stir in tomato puree, cooked floor pork, pinto beans, corn, green chilies, chili powder, paprika, cumin, coriander and season aggregate with salt and pepper to flavor. allow mixture to simmer whilst making ready tamale crust.
3. In a blending bowl, whisk together masa harina, baking powder and salt. the usage of your fingertips, combination butter into masa harina till aggregate resembles coarse crumbs. the use of a spoon, stir in warm water. Divide masa harina aggregate amongst eight 12 - 14 ouncesramekins and smooth into an excellent layer in ramekins (approximately 1/3 cup in each). Divide floor red meat aggregate over tamale layer (approximately a heaping half cup in every) then sprinkle cheese over tops. Set filled ramekins on a rimmed cookie sheet. Bake in preheated oven for 30 minutes. Serve garnished with chopped green onions or cilantro and a dollop of sour cream.

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