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    Weeknight Dinners

    Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Fillin

    8 servings

    分量

    2 hours 30 minutes

    総時間
    料理を始める

    材料

    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

    手順

    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.

    栄養

    サービングサイズ

    Serves 6 to 8

    カロリー

    586 kcal

    脂肪総量

    28 g

    飽和脂肪

    9 g

    不飽和脂肪

    0 g

    トランス脂肪

    -

    コレステロール

    20 mg

    ナトリウム

    896 mg

    炭水化物総量

    72 g

    食物繊維

    10 g

    糖質総量

    3 g

    タンパク質

    15 g

    8 servings

    分量

    2 hours 30 minutes

    総時間
    料理を始める

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    材料

    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

    手順

    1

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

    2

    Stir until thoroughly incorporated.

    3

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

    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.

    5

    Cover masa with plastic and refrigerate for 1 hour.

    6

    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.

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

    8

    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.

    9

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

    10

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

    11

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

    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.