POBLANO TAMALE PIE


I would never attempt to make tamales because they are tedious and time consuming. This lazy version, adapted from a Purple Carrot recipe, is the one for me. This super filling recipe makes 2 large servings so bring your hungry on or share it with friends.


*Masa Harina is a corn flour used frequently in Mexican dishes; a must-have for any kitchen pantry.


INGREDIENTS

2 Tbsp vegan butter

2 tsp sugar

1 cup masa harina

3 to 4 poblano peppers, deeded, thinly sliced

5 cloves garlic, minced

1/4 cup vegan cream cheese

1 can pinto beans, drained and rinsed

1 tsp chipotle powder

1 Roma tomato, or 1/2 regular tomato, diced

1.5 Tbsp fresh cilantro, chopped

1 avocado

2 Tbsp red onion, minced

1 lime


DIRECTIONS

1. Preheat the oven to 350°F. Mix together the butter, sugar, 1/2 tsp salt, and 1 1/4 cups hot water. Wisk in the masa harina. Pour the batter into a lightly greased 9"x 9" baking dish. Cover with foil and bake until cooked through, approximately 20 minutes.


2. While masa harina baking, place a large skillet over medium-high heat with 1 tsp vegetable oil. Saute peppers, 4 cloves of minced garlic and a pinch of salt and pepper, until softened and browned in places, approximately 10 minutes (you may have to occasionally add 1 Tbsp water to aid in cooking and prevent from sticking). Reduce heat to low and add cream cheese and 2 Tbsp water. Simmer until creamy, about 2 to 3 minutes. Set aside.


4. Place a separate pan over medium heat cook the beans with the chipotle chili powder, 1/4 tsp salt, and 2 Tbsp water. Mash the beans a little with a fork and stirring frequently, approximately 3 to 4 minutes. Stir in juice from half the lime. Remove from heat, set aside.


5. Prepare guacamole by mashing the flesh of the avocado in a medium bowl. Add the diced tomato, red onion, chopped cilantro, remaining garlic, juice from half the lime and a pinch of salt. stir the guacamole.


6. Cut the baked tamale dough into 4 squares and lay 1 slice onto plate. Top with sauteéd poblanos, another slice of the tamale(optional), chipotle pinto beans and top with guacamole.



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