easy tamales

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!

Make Easy Tamales this week right in your own kitchen – they’re so much simpler than you’d think! Fill them with pork, veggies, chicken, or cheese and top with your favorite toppings! 

Easy Tamales

corn husks

masa harina

chili powder

stock

vegetable oil

pork

Place the corn husks in a large bowl, fill with warm water and place a second bowl on top to weight the corn husks down so they are submerged in the water. Soak for 30 minutes.

While the corn husks are soaking, in the bowl of a large stand mixer whisk together masa harina, salt, cumin, chili powder, and baking powder. Add the oil, beat on low until combined, then gradually incorporate the chicken/vegetable stock. Once incorporated, switch to medium-high speed and mix for 6-8 minutes until light and fluffy.

Make the masa

Combine your filling and enchilada sauce in a medium bowl and toss to combine.

Use a 1/4 cup measuring cup or a large cookie scoop to place one scoop of masa in the middle of a corn husk. Use wet fingers to pat masa into a large rectangle long enough to hold your filling. Scoop 1-2 tablespoons of filling into the center of the masa and spread with your fingertips to spread the filling into a line going down the center of the dough. Pull the two long sides of the corn husk up above the filling and pinch together to seal the dough over the filling. Fold the touching sides around the tamale, then fold up the narrow/pointed end of the corn husk and wrap with a long thin strip of a corn husk. Set aside and repeat.

Assemble the tamales

Fit your stockpot or pressure cooker with a steamer basket. Add 2 cups water to the bottom of the pot. Fill the steamer basket with tamales standing up on one end. Steam for 30 minutes on the stovetop or 20 minutes in your pressure cooker (high pressure) with natural release. Husks should easily peel away from the tamales when they&#x27;re done. Serve immediately, or refrigerate or freeze for later use.

Cook the tamales

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Perfect Tamale Pie Recipe

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Top 2 easy tamales recipes from across the web

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

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Perfect Tamale Pie Recipe

Easy Tamales

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