Authentic Mexican Tamale Pie Recipe

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Authentic Mexican Tamale Pie
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Ingredients
33
Count
Nutrition
774
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. PREPARE CHILI:.
  2. In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
  3. Add poblano pepper and cook for about 2 minutes.
  4. Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
  5. Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
  6. Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
  7. Drain the remaining can of beans and lightly mash.
  8. To thicken, add the crushed black beans and adjust spices and liquid as needed.
  9. Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
  10. TAMALE DOUGH:.
  11. Place corn husk in large bowl and fill with warm water.
  12. Weight husks down with saucer and soak until soft, about 2 hours.
  13. Char chilies directly over gas flame or under broiler until blackened on all sides.
  14. Place in medium bowls, cover tightly with plastic.
  15. Let stand 10 minutes.
  16. Peel, seed and chop chilies, set aside.
  17. To make dough:.
  18. If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
  19. In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
  20. Add broth and blend in (mixture will be crumbly).
  21. Transfer masa mixture to large bowl.
  22. 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.
  23. Stir puree into masa mixture until blended.
  24. Add the rest of the corn (1 1/2 cups) to masa mixture.
  25. Assemble:.
  26. Preheat oven to 425 degrees F.
  27. In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
  28. Spray corn husk or baking dish (if not using husk).
  29. Spread half of cornmeal mixture on the husk or bottom of the dish.
  30. Spread warm chili on top of the cornmeal.
  31. Sprinkle green chilies on top of the chili.
  32. Evenly spread the remaining cornmeal mixture on top.
  33. Sprinkle remaining cheese on top.
  34. Loosely cover with foil and bake for 20 minutes.
  35. Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
  36. Remove from oven and cool for 10 minutes.
  37. Serve with Cilantro Cream Cilantro Cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 774.17 Kcal (3241 kJ)
Calories from fat 352.41 Kcal
% Daily Value*
Total Fat 39.16g 60%
Cholesterol 138.83mg 46%
Sodium 1548.64mg 65%
Potassium 849.74mg 18%
Total Carbs 74.64g 25%
Sugars 16.54g 66%
Dietary Fiber 5.72g 23%
Protein 31.54g 63%
Vitamin C 5.8mg 10%
Vitamin A 0.1mg 4%
Iron 45.4mg 252%
Calcium 149.7mg 15%
Amount Per 100 g
Calories 218.79 Kcal (916 kJ)
Calories from fat 99.6 Kcal
% Daily Value*
Total Fat 11.07g 60%
Cholesterol 39.23mg 46%
Sodium 437.66mg 65%
Potassium 240.15mg 18%
Total Carbs 21.09g 25%
Sugars 4.68g 66%
Dietary Fiber 1.62g 23%
Protein 8.91g 63%
Vitamin C 1.6mg 10%
Iron 12.8mg 252%
Calcium 42.3mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.9
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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