Description
Sweet Corn and Green Chile Tamale Pie – all the tamale flavor with half the work!
Ingredients
Scale
For dough (masa)
- 3 cups (1 lb) masa harina para tamales*
- 3 cups warm chicken stock or water
- 6 ounces (3/4 cup) cold lard or Crisco
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
For filling
- 8oz Meunster Cheese, shredded
- 1 (7oz) can diced green chiles, drained
- 1 (7oz) can sweet creamed corn, undrained
Instructions
To make the masa dough
- In a medium bowl, combine the masa harina and chicken stock and stir with a spoon until completely moistened and set aside.
- In the bowl of your stand mixer**, whip the cold crisco, salt, and baking powder on medium speed for about a minute.
- Add in the moistened masa harina, about a third at a time, and mix at medium speed until incorporates. Continue adding and mixing until fully combined. It should have the consistency of a thick hummus.
- Cover the masa with plastic wrap and place it in the fridge for about an hour to rest.
To make the pie
- Preheat oven to 375 degrees.
- Remove masa from fridge and whip again in the mixer for about a minute to add some air back into the dough.
- Lightly grease a 12″ skillet or 8x8in baking dish.
- Add about 2/3 of the dough to the skillet and spread it out across the bottom of the skillet and up the sides. About 3/4 inch thick.
- Make the following layers of filling: half the shredded Muenster cheese, all the creamed corn, all the chiles, and the remaining cheese.
- Take the remaining masa and pat it out into a circle on a piece of plastic wrap.
- Invert it over the top of the filling and seal the edges to the bottom of the crust.
- Bake for 45 minutes.
- Serve topped with salsa, hot sauce or sour cream.
Notes
- *This is different than the standard masa harina for corn tortillas. Maseca brand is the best.
- **No stand mixer? This will turn out fine with a handheld mixer, and will still come together by hand. The resulting dough will just be a bit denser.
- Feel free to substitute other fillings. Taco meat, beans, pork, steak, roasted veggies, the possibilities are endless!
- Gluten-free: Maseca is gluten-free, so this is gluten-free. Just make sure your baking powder is gluten-free.
- Vegetarian: Use vegetable stock or water, and crisco in place of lard.
- Vegan: Use vegetable stock, crisco in place of lard, and your favorite vegan cheese or other vegan filling.
Nutrition
- Serving Size: 6