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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup masa harina |
1 teaspoon kosher salt, divided |
1/4 teaspoon ground red pepper |
1 cup boiling water |
1 tablespoon olive oil |
8 ounces ground sirloin |
1 1/2 cups chopped onion |
3 garlic cloves, minced |
1 poblano chile, seeded and chopped |
1/2 teaspoon freshly ground black pepper |
8 ounces tomatillos (about 8 small), chopped |
1 cup frozen baby lima beans |
2 tablespoons butter, melted |
1/2 teaspoon baking powder |
1/4 cup (1 ounce) crumbled queso fresco |
2 tablespoons chopped fresh cilantro |
4 lime wedges |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
4. 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.
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