Ingrédients pour Authentic Mexican Tamale Pie
- 1 lb ground beef
- 1 lb lean pork sausage
- Vegetable Oil
- 28 oz canned crushed tomatoes
- 15 oz canned tomato sauce
- 2 (15-ounce) cans black beans
- 1 poblano pepper, chopped
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp chipotle powder
- 2 tbsp adobo sauce
- 2 tsp ground cumin
- 1 tbsp chili powder
- Ancho Chili
- 1 tsp oregano
- 1 tbsp cocoa powder
- 1 cup beer, plus more as needed
- Cilantro
- 1 lime, juiced
- 1 cup dried corn husks
- nonstick cooking spray, for greasing
- 2-3 poblano chiles, roasted and chopped
- 3 cups fine cornmeal (or masa harina)
- 1/2 cup (1 stick) unsalted butter
- 2 tbsp sugar
- 2 1/4 tsp salt (divided)
- 2 cups low sodium chicken broth, plus more as needed
- 5 cups cooked corn kernels (from frozen corn)
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 tsp baking powder
- 1/4 tsp ground black pepper
- Sour Cream
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Comment préparer Authentic Mexican Tamale Pie
- **Prepare the Chili:**
- Brown 1 lb ground beef and 1 lb sausage in a large pot over medium-high heat, breaking the meat into small pieces. Add 1 large chopped onion and 4 cloves minced garlic and cook until softened.
- Drain off excess grease.
- Add 1 chopped poblano pepper and cook for 2 minutes.
- Stir in 28 oz canned crushed tomatoes, 15 oz canned tomato sauce, 1 cup beer, and 1 (15-ounce) can of black beans (undrained).
- Add 2 tsp ground cumin, 1 tbsp chili powder, 1 tbsp chipotle powder, 2 tbsp adobe sauce, 1 tsp oregano, and 1 tbsp cocoa powder.
- Bring to a boil, reduce heat to low, cover, and simmer for 35-45 minutes, adding more beer or broth as needed.
- Drain the remaining can of black beans and lightly mash 1/2 cup. Stir the mashed beans into the chili to thicken.
- Adjust spices and liquid as needed. Simmer for 5 more minutes.
- Stir in the juice of 1 lime just before serving.
- **Make the Tamale Dough:**
- Soak 1 cup dried corn husks in a large bowl of warm water, weighting them down with a plate for at least 2 hours until softened. (Skip if not using corn husks)
- Roast 2-3 poblano peppers directly over a gas flame or under the broiler until blackened on all sides. Place in a bowl, cover tightly with plastic wrap, and let stand for 10 minutes.
- Peel, seed, and chop the roasted peppers. Set aside.
- If using cornmeal, process 3 cups fine cornmeal in a food processor until very fine (3-4 minutes).
- In a food processor, combine the cornmeal (or 3 cups masa harina), 1/2 cup (1 stick) unsalted butter, 2 tbsp sugar, and 1 tsp salt. Process until a coarse meal forms.
- Add 2 cups warm broth and blend until combined.
- Transfer the mixture to a large bowl.
- In the food processor, combine 2 1/2 cups cooked corn kernels, 1 cup shredded cheese, 1 tsp baking powder, 1/4 tsp black pepper, and 1 1/4 tsp salt. Process until coarsely pureed.
- Stir the corn puree into the masa mixture.
- Add the remaining 2 1/2 cups corn to the masa mixture. Stir to combine.
- **Assemble and Bake:**
- Preheat oven to 425°F (220°C).
- If using corn husks, remove them from the water, pat dry, and line a 9x13 inch baking dish, overlapping to prevent leakage.
- Lightly grease the baking dish or corn husks with cooking spray.
- Spread half of the cornmeal mixture evenly over the bottom.
- Spread the warm chili over the cornmeal.
- Sprinkle the chopped roasted poblano peppers over the chili.
- Spread the remaining cornmeal mixture on top.
- Sprinkle the remaining 1 cup shredded cheese over the top.
- Loosely cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 25 minutes, or until the cornmeal is set and the chili is bubbly.
- Let cool for 10 minutes before serving with Cilantro Cream Sauce (recipe #171578).
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
51g
Fat
114g
Carbs
33g
