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Location: Texas, United States

Sunday, February 27, 2011

Green Chile Tamale Pie

Cooking Light. Super-Yummy. I have been trying to make a chicken pita dish from the same issue and I can't find any tahini in our small town. But, being in south Texas, Walmart Supercenter had tomatillos, masa harina, poblanos, cilantro, etc., so I changed my menu to this one.
I can't use cast iron on my ceramic stove, so I just used a nonstick skillet and transferred to a baking dish.
I forgot to serve this with the lime wedges. They are still in the fridge. Oops. Still yummy.

* 1 cup masa harina
* 1 teaspoon kosher salt, divided
* 1/4 teaspoon ground red pepper
* 1 cup boiling water
* 1 tablespoon olive oil
* 8 ounces ground sirloin
* 1 1/2 cups chopped onion
* 3 garlic cloves, minced
* 1 poblano chile, seeded and chopped
* 1/2 teaspoon freshly ground black pepper
* 8 ounces tomatillos (about 8 small), chopped
* 1 cup frozen baby lima beans
* 2 tablespoons butter, melted
* 1/2 teaspoon baking powder
* 1/4 cup (1 ounce) crumbled queso fresco
* 2 tablespoons chopped fresh cilantro
* 4 lime wedges


1. Preheat oven to 400°.

2. Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.

3. Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.

4. Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes. Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.



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