Green Chile Tamale Pie
This recipe uses masa harina, which you can find in most grocery stores now. From Mark Bittman.
3
People talking
INGREDIENTS
Nutrition- 1cup masa harina
- 1
- 1⁄4teaspoon ground red pepper
- 1cup boiling water
- 1tablespoon olive oil
- 8ounces ground sirloin
- 1 1⁄2
- 3
- 1
- 1⁄2teaspoon fresh ground black pepper
- 8ounces tomatillos, chopped (about 8 small)
- 1
- 2
- 1⁄2teaspoon baking powder
- 1⁄4
- 2
Advertisement
DIRECTIONS
- Preheat oven to 400°.
- Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
- Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
- Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently.
- Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
- Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer.
- Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes.
- Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.
Advertisement