corn masa

Perfect Tamale Pie:  Our tamale pie recipe feeds a crowd with big flavors, and is much easier to make than traditional tamales. Your family will love this gluten-free tamale-inspired pot-pie!

Perfect Tamale Pie Recipe

beef

onion,

red bell pepper, (seeded and chopped)

garlic cloves, (minced)

corn

tomatoes ((1 can))

green chiles ((1 can))

cornstarch

chile powder

cumin

salt

cheddar cheese

corn flour

baking powder

chicken broth

butter

Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.

Place a  large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.

Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.

Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!

Pupusas are stuffed tortillas made with corn masa, cheese and beans served with curtido. They’re easy to customize with any filling you wish.

Pupusas

flour

water

vegetable or canola oil (plus more for your hands)

olive oil spray spray

olive oil

poblano pepper

onion

cilantro

garlic

black beans

mozzarella cheese (or dairy-free cheese

green cabbage

carrots

jalapeno

white vinegar

oregano

avocado (sliced thin (from 1 medium haas avocado))

The avocado (Persea americana) is a tree that is native to South Central Mexico, classified as a member of the flowering plant family Lauraceae. Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed.

avocado

Rinse cabbage in a mesh strainer then slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, and dry.

Add cabbage to a large bowl with the carrots, jalapeno, 2 tablespoons jalapeno brine, vinegar, oregano, and salt and toss well to combine.

Set aside in the fridge until ready to eat.

Curtido:

For the dough: In a large bowl, combine flour and salt.  Whisk to combine. Add the water and oil and mix with a spatula until combined and dough forms. Cover with a damp towel while you make the filling.

For the bean filling: Heat a medium skillet over medium heat. Add the oil, when hot add the poblano pepper, onion, cilantro and garlic and cook until soft, 2 to 3 minutes.

Add the beans and season with salt, cook over medium heat stirring until all the liquid has evaporated and beans have thickened, 2 to 3 minutes.

Transfer to a medium bowl and let it cool 5 minutes. Once cool add the mozzarella cheese.

To make pupusas: Knead dough in the bowl for 20 seconds with the spatula. Turn the dough out onto a lightly floured surface, form into a slightly flattened dough ball. If dough seems dry and cracks, add a little more water, 1 tablespoon at a time.

Cut dough into 8 equal pieces. Covering with a damp towel.

Place a small bowl with 3/4 cups water and 1/2 teaspoon oil, this will help you work the dough and prevent it from sticking. With slightly damp hands, working one at a time roll each piece into a ball then flatten into a 1/4 inch disk using your fingers pressed onto your palm of your hand.

Scoop 3 level tablespoons of the filling into the middle of the disc.  Bring all the edges to the center to cover the filling completely. Dampen your hands once again and start flattening to form a 5 to 5-1/2 inch disc, careful not to squish out the filling.

Repeat with remaining dough and filling. Discard the water with oil.

When ready to cook, heat a large skillet over medium-low heat and spray with oil.  Cook 7 to 10 minutes turning halfway, or until browned and crisp on the outside.  To keep cooked pupusas warm, place them on a sheet pan in a 200 degree F oven while you make the rest.

Serve the pupusas with sliced avocado and curtido on top.

Pupusas:

The recipe can easily be multiplied for a larger yield but bolitas don’t keep very well. I usually make only what I need for the moment. However, they can be frozen for up to 2 weeks. Add them to the boiling stew or soup frozen and add a couple of minutes to the cooking time.

Corn Masa Dumplings (Bolitas de masa)

lard, preferably home rendered

masa (either fresh

In a mixing bowl, stir the lard and salt into the masa to make a smooth dough. Shape the mixture into balls the size of large marbles, slightly flattening each one and using your index finger to press a small indentation into each dumpling. Use at once or let stand covered with a damp tea towel for up to an hour.

Top 3 corn masa recipes from across the web

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Perfect Tamale Pie Recipe

Pupusas

Corn Masa Dumplings (Bolitas de mas...

Top 3 corn masa recipes from across the web

The most viewed corn masa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Tamale Pie Recipe

Pupusas

Corn Masa Dumplings (Bolitas de mas...

The most viewed corn masa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine