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

Step 1

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

Step 2

Stir until thoroughly incorporated.

Step 3

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

Step 4

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.

Step 5

Cover masa with plastic and refrigerate for 1 hour.

Step 6

Meanwhile, For the Filling: Microwave ancho chilies until fragrant and pliable, 15 to 30 seconds. Transfer to 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.

Step 7

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 puree. Stir in ancho mixture and cook, stirring, until thickened, about 5 minutes.

Step 8

Assembly and Baking: Preheat oven to 375°F. Remove masa from refrigerator, discard plastic, and re-whip, adding water 1 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.

Step 9

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

Step 10

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

Step 11

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

Step 12

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.