A few years ago I decided to try my hand at tamale making. The tamales turned out wonderfully, but I destroyed my new tamale pot... it was scorched beyond hope of saving... and I haven't been brave enough yet to try them again.
Which is why I am so excited about this recipe! It combines the delicious tamale crust with a taco-like filling, and bakes easily in the oven.
I have a chicken topping I know would be just wonderful with this- so we'll make this recipe a two-parter. Here is the beef recipe:
Recipe:
Tamale Crust:
2 1/2 C water
1 1/2 C Masa Harina (found in mexan food aisle... it's a corn flour used to make tamales)
1 tsp salt
Combine in a saucepan over medium heat. Whisk constantly so it doesn't burn, allowing it to thicken to about a brownie-mix consistency. (This should take about 6-7 minutes).
Pour into a greased pie pan, and spread it out evenly. The sides may be slightly thicker since you don't want them to overcook.
Bake at 350 for about 30 minutes, until firm.
Topping:
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp oregano
1 tsp olive oil
1 C refried beans
1/4 C finely diced onion
1 lb ground beef
1/2 tsp cumin
2 tsp chili powder
salt
pepper
cheddar cheese (shredded)
Optional toppings:
Tomatoes
Sour cream
Guacamole
In a large skillet, heat the oil and saute the garlic powder, cumin, oregano for about 1 minute. Add the refried beans and mix thoroughly. Spread the beans onto the tamale crust.
In a new pan, cook the ground beef with the onion, salt and pepper (to taste). Drain grease and add chili powder and 1/2 tsp cumin. Spread over tamale crust. Top with cheddar cheese. Bake for 5-10 minutes (until warm and cheese is melted).
*If you have never had a tamale before, realize that the crust will be quite soft. If your oven is cooking at the correct temperature, and you followed the directions, you are probably fine.
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