Authentic Mexican Tamale Pie

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We love tamales but they are such a pain to make so i came up with this recipe; its a combination of recipe #191472 and recipe #168006. i've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. garnish the casserole with recipe #171578

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Steps

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Prepare chili:.

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In a large pot brown ground beef , sausage , onion and garlic , breaking meat into small pieces.

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Drain of excess grease.

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Add poblano pepper and cook for about 2 minutes.

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Stir in tomatoes , tomato sauce , 1 cup beer and one can of black beans.

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Add ground cumin , chili powders , chipoltes , adobe sauce , oregeano , and cocoa.

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Bring to a boil , cover and turn down to a simmer and cook for 35 - 45 minutes , adding more beer or broth as needed.

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Drain the remaining can of beans and lightly mash.

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To thicken , add the crushed black beans and adjust spices and liquid as needed.

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Bring to a simmer again for 5 minutes.

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Squeeze in juice of one lime before serving.

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Tamale dough:.

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Place corn husk in large bowl and fill with warm water.

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Weight husks down with saucer and soak until soft , about 2 hours.

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Char chilies directly over gas flame or under broiler until blackened on all sides.

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Place in medium bowls , cover tightly with plastic.

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Let stand 10 minutes.

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Peel , se.

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Ingredients

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ground beef, lean pork sausage, vegetable oil, diced tomatoes, tomato sauce, black beans, poblano pepper, diced onion, garlic cloves, chipotle chile, adobo sauce, cumin powder, chili powder, ancho chili, oregano, cocoa, beer, cilantro, lime, corn husks, nonstick cooking spray, poblano chiles, cornmeal, unsalted butter, sugar, salt, low sodium chicken broth, frozen corn, sharp cheddar cheese, baking powder, ground black pepper, sour cream