Mexican Tamale Pie (Tamal de Cazuela) With Black Bean Filling Recipe

Daniel Gritzer

Yield:Serves 6 to 8
Active time:1 hour
Total time:2 hours 30 minutes

Skip tedious individual tamales, and make a pie instead. [Photographs: Daniel Gritzer]

Tamales are delicious, but forming them is a small pain in the culo. This baked tamale pie, know as a tamal de cazuela in Mexico, is the solution: all the joys of tamales with not nearly as much work.

Why It Works

All the flavor of tamales, in an easy casserole form. Read the Whole Story

2 teaspoons of baking powder per pound of masa flour makes a dough that's light, without any noticeable baking-soda flavor.
Resting the masa for 1 hour helps hydrate the starch, creating a more tender dough.

Ingredients

For the Masa:
1 pound (3 cups) masa harina para tamales (see note above)
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 above):
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

Directions

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 chilies until fragrant and pliable, 15 to 30 seconds. Transfer to 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.
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 puree. Stir in ancho mixture and cook, stirring, until thickened, about 5 minutes.
8.

Assembly and Baking: Preheat oven to 375°F. Remove masa from refrigerator, discard plastic, and re-whip, adding water 1 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.