Ingredients: |
Ingredients: Crust:
4 c. Masa
3/4 c. Lard (room temp)
1/4 c.Butter (room temp)
4 c. Chicken Broth
Salt to taste
Filling:
2# Hamburger
1 Onion, chopped
2 Red Bell Pepper, chopped
1 Jalapeno, chopped
1 Poblano Pepper, chopped
4 Cloves Garlic, chopped
1 Tb. Chili Powder
1-2 tsp. Ground Cumin
Pinch Salt
Pinch Pepper
1 can Tomato, diced - 15 oz
1 c. Broth (chicken or beef)
1 can Red Kidney Beans, drained and rinsed
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Directions: |
Directions:Crust:
In a mixer, beat lard, butter, and salt until well creamed. Add masa slowly and alternate with broth. Beat well. Test by dropping a bit in cold water; if it floats, it is ready. Should be consistency of thick frosting. Cover and refrigerate while you make the filling.
Filling:
Preheat oven to 400 degrees F.
In a large skillet over medium-high heat, cook the hamburger until it is no longer pink (about 8-10 minutes). Drain the oil from the meat (Mom uses a great technique of pouring meat in colander over a larger bowl).
Keep 1 Tablespoon of grease in the skillet. Add the onion, bell pepper, jalapeno, and poblano to the skillet and season with the chili powder, cumin, salt, and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes and broth and bring to a boil. Add the beans and meat to the skillet. Bring to a simmer for several minutes.
Either use release foil or grease to line a 9X13 pan. Press half of the masa mixture in the bottom of the pan (mine was about 1/8 inches thick). Add the filling. On wax paper or parchment, press out the other half of the masa and transfer it over the top of the mixture. Bake until the top is golden brown, 25-30 minutes. |
This recipe for Tamale Pie - GF is from