Tuesday, April 5, 2011
We love tamales in our house, but who has the time to make them? When I saw the idea to make a Tamale Pie, I jumped on it. It was surprisingly good! Next time I'll add more filling, including cheeses and veggies. I used the leftover pork from my Sweet Pork Tacos, but you can use any meat, veggie, cheese combo you wish! I decided to use a different dough for the corn then what was in the Mexican Kitchen cookbook. The one from Tasty Kitchen just sounded better. It was was little sweet, so next time I'll add some more spice.
Pork Tamale Pie
(Dough from Tasty Kitchen, technique from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine)
FOR THE DOUGH:
2 cups Masa
1 teaspoon Baking Powder
¾ teaspoons Salt (divided Use)
2 teaspoons Cumin, Divided Use
2 teaspoons Chili Powder, Divided Use
2-¼ cups Veggie Broth, Divided Use
1 stick Butter
FOR THE FILLING:
Fillings of your choice: You can use any meat, cheese, veggie, beans, etc. Go crazy!
Preheat the oven to 400.
In a greased pie pan, place ½ of the dough, and spread evenly across the bottom and sides. Fill the center with your filling foods. Cover with the remaining Masa dough.
Place in the oven and cook for 20 minutes.
Cover loosely with foil, and lower cooking temp to 350. Cook for a further 20 minutes. Pie is done with the crust springs back with touched, and is a golden brown.
Serve with salsa, sour cream, enchilada sauce, guacamole, etc. Enjoy!