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Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling Recipe

Name: Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling Recipe
Total time: 150 min
Yield: 8
Ingredients: For the Masa:; 1 pound (3 cups) masa harina para tamales (see note); 3 cups homemade or store-bought low-sodium chicken stock or water; 6 ounces (3/4 cup) cold lard or Crisco; 2 teaspoons kosher salt; 2 teaspoons baking powder; For the Filling (see note):; 2 ancho chilies, stemmed and seeded; 1 cup low-sodium chicken broth; 2 tablespoons lard or vegetable oil; 1 medium white onion, chopped; 3 medium cloves garlic, chopped; 4 cups cooked black beans (from four 15-ounce cans or 2/3 pound dried black beans simmered until tender); Kosher salt; Nonstick cooking spray or vegetable oil, for greasing; Hot sauce and salsa verde , for serving

Prep Time

Cook Time

Total Time

2h 30m

This Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling recipe creates a flavorful dish with a corn masa crust and a savory black bean filling. The masa is made from masa harina, chicken stock, and lard, while the filling includes ancho chilies, black beans, onion, and garlic, creating a delicious meal.

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

1 pound (3 cups) masa harina para tamales (see note)

3 cups homemade or store-bought low-sodium chicken stock or water

6 ounces (3/4 cup) cold lard or Crisco

2 teaspoons kosher salt

2 teaspoons baking powder

2 ancho chilies, stemmed and seeded

1 cup low-sodium chicken broth

2 tablespoons lard or vegetable oil

1 medium white onion, chopped

3 medium cloves garlic, chopped

4 cups cooked black beans (from four 15-ounce cans or 2/3 pound dried black beans simmered until tender)

Nonstick cooking spray or vegetable oil, for greasing

Hot sauce and salsa verde , for serving

In a large mixing bowl, combine masa harina and broth.

Stir until thoroughly incorporated.

Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until lightly whipped, about 1 minute.

Add 1/4 of the re-hydrated masa at a time to the lard, beating between additions until thoroughly incorporated. The masa should be soft and spreadable, with a hummus-like texture.

Cover masa with plastic and refrigerate for 1 hour.

Meanwhile, For the Filling: Microwave ancho chiles until fragrant and pliable, 15 to 30 seconds. Transfer to a microwave-safe bowl or measuring cup, add broth, cover tightly with plastic wrap, and microwave on high power until barely simmering, about 3 minutes. Let steep for at least 5 minutes. Using a blender or immersion blender, blend until smooth.

In a skillet, heat lard over medium-high heat until shimmering. Add onion and garlic and cook until softened, about 3 minutes. Add beans and cook until heated through. Using a potato masher, bean masher, or wooden spoon, mash beans to form a chunky purée. Stir in ancho mixture and cook, stirring, until thickened, about 5 minutes.

Assembly and Baking: Preheat oven to 375°F (190°C). Remove masa from refrigerator, discard plastic, and re-whip, adding water one tablespoon at a time, if necessary, to return it to original hummus-like texture. Lightly grease a 12-inch cast iron skillet or 3-quart casserole dish with cooking spray or oil, wiping up any excess.

Scrape 2/3 of masa into skillet and press to form an even thin layer on bottom and edge of pan.

Add 2 cups of black bean filling, smoothing to an even layer. Save any remaining filling for another use.

Gently form a top crust with remaining 1/3 masa, binding it with edge.

Wipe any masa residue from rim of skillet. Bake tamale pie until cooked through and lightly golden on top, 45 minutes to 1 hour. Let cool slightly, then slice and serve, passing hot sauce and salsa verde at the table.

Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling Recipe

Ingredients

For The Masa

For The Filling (see Note)

Steps

Nutrition Facts

Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling Recipe

Ingredients

For The Masa

For The Filling (see Note)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts