Authentic Mexican Tamale Pie Recipe

Ingredients for Authentic Mexican Tamale Pie

• 1 lb ground beef
• Lean Pork Sausage
• Vegetable Oil
• Diced Tomatoes
• 15 oz canned tomato sauce
• 2 (15-ounce) cans black beans
• 1 poblano pepper, chopped
• Diced Onion
• Garlic Cloves
• Chipotle Chile
• Adobo Sauce
• Cumin Powder
• Chili Powder
• Ancho Chili
• Oregano
• 1 tbsp cocoa powder
• 1 cup beer
• Cilantro
• 1 lime
• Corn Husks
• Nonstick Cooking Spray
• Poblano Chiles
• 3 cups fine cornmeal OR 3 cups masa harina
• Unsalted Butter
• 2 tbsp sugar
• 1 tsp salt + 1 1/4 tsp salt
• Low Sodium Chicken Broth
• Frozen Corn
• Sharp Cheddar Cheese
• 1 tsp baking powder
• Ground Black Pepper
• Sour Cream

How to Make Authentic Mexican Tamale Pie

1. **Prepare the Chili:**
2. 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.
3. Drain off excess grease.
4. Add 1 chopped poblano pepper and cook for 2 minutes.
5. Stir in 28 oz canned crushed tomatoes, 15 oz canned tomato sauce, 1 cup beer, and 1 (15-ounce) can of black beans (undrained).
6. 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.
7. Bring to a boil, reduce heat to low, cover, and simmer for 35-45 minutes, adding more beer or broth as needed.
8. Drain the remaining can of black beans and lightly mash 1/2 cup. Stir the mashed beans into the chili to thicken.
9. Adjust spices and liquid as needed. Simmer for 5 more minutes.
10. Stir in the juice of 1 lime just before serving.
11. **Make the Tamale Dough:**
12. 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)
13. 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.
14. Peel, seed, and chop the roasted peppers. Set aside.
15. If using cornmeal, process 3 cups fine cornmeal in a food processor until very fine (3-4 minutes).
16. 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.
17. Add 2 cups warm broth and blend until combined.
18. Transfer the mixture to a large bowl.
19. 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.
20. Stir the corn puree into the masa mixture.
21. Add the remaining 2 1/2 cups corn to the masa mixture. Stir to combine.
22. **Assemble and Bake:**
23. Preheat oven to 425°F (220°C).
24. If using corn husks, remove them from the water, pat dry, and line a 9x13 inch baking dish, overlapping to prevent leakage.
25. Lightly grease the baking dish or corn husks with cooking spray.
26. Spread half of the cornmeal mixture evenly over the bottom.
27. Spread the warm chili over the cornmeal.
28. Sprinkle the chopped roasted poblano peppers over the chili.
29. Spread the remaining cornmeal mixture on top.
30. Sprinkle the remaining 1 cup shredded cheese over the top.
31. Loosely cover with foil and bake for 20 minutes.
32. Remove foil and bake for an additional 25 minutes, or until the cornmeal is set and the chili is bubbly.
33. Let cool for 10 minutes before serving with Cilantro Cream Sauce (recipe #171578).