Tamale Pie
Casseroles, Dinners, Vegetarian
Ingredients
3 cups masa (corn flour)
3 cups warm broth or water
1 cup melted animal fat and/or oil
1-2 tsp. salt, depending on salt content in broth if used
1/2 tsp. baking powder
2 pounds of filling: beans, meat, cheese, onions, peppers, tomatoes, corn etc., chopped and cooked
14 corn husks
9x14 enameled cast iron pan
Description
This recipe is a good compromise when you don't have the time or inclination to roll individual tamales.
Directions
Soak the corn husks in boiling water for at least 10 minutes. Then, add enough cold water that you can touch them or simply let them sit until the water cools.
Heat oven to 350.
Mix the dough ingredients thoroughly.
Pull out the husks, letting the excess water drip off, and line them up in your pan with the wide sides down. Overlap as needed to completely cover the pan. Spread in about half of your masa dough.
Spread in the filling, then spread on the rest of the masa dough. To spread it without accidentally mixing in the filling, drop dollops all over the top, then gently push them together with the back of a wet spoon.
Cover with foil, letting the corn husks tent the foil a little so it isn't touching, and bake for 60 minutes. Uncover and bake an additional 15 minutes.
Allow to sit 15 minutes before serving. Spoon on enchilada sauce.