Authentic Mexican Tamale Pie
'Add broth and blend in (mixture will be crumbly).' / 'Add ground cumin / 'Add poblano pepper and cook for about 2 minutes.' / 'Add the rest of the corn (1 1/2 cups) to masa mixture.' / 'Assemble:' / 'Bring to a boil.' / 'Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.' / 'Char chilies directly over gas flame or under broiler until blackened on all sides.' / 'Drain the remaining can of beans and lightly mash.' / 'Evenly spread the remaining cornmeal mixture on top.' / 'If using cornmeal / 'In a large pot brown ground beef / 'In food processor / 'In food processor blend 2 1/2 cups corn / 'In using corn husk; Remove from water / 'Let stand 10 minutes.' / 'Loosely cover with foil and bake for 20 minutes.' / 'Peel / 'Place corn husk in large bowl and fill with warm water.' / 'Place in medium bowls / 'Preheat oven to 425 degrees F.' / 'Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.' / 'Remove from oven and cool for 10 minutes.' / 'Serve with Cilantro Cream Recipe #171578.'] / 'Spray corn husk or baking dish (if not using husk).' / 'Spread half of cornmeal mixture on the husk or bottom of the dish.' / 'Spread warm chili on top of the cornmeal.' / 'Sprinkle green chilies on top of the chili.' / 'Sprinkle remaining cheese on top.' / 'Stir in tomatoes / 'Stir puree into masa mixture until blended.' / 'TAMALE DOUGH:' / 'To make dough:' / 'To thicken / 'Transfer masa mixture to large bowl.' / 'Weight husks down with saucer and soak until soft / ['PREPARE CHILI:' / 1 cup beer and one can of black beans.' / 1 cup cheese / 3 or 4 minutes.' / about 2 hours.' / add the crushed black beans and adjust spices and liquid as needed.' / adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).' / adobe sauce / and cocoa.' / baking powder / black pepper and 1 1/4 teaspoon salt until coarse puree forms.' / blend cornmeal/Masa Harina / breaking meat into small pieces. Drain of excess grease.' / butter / chili powders / chipoltes / cover and turn down to a simmer and cook for 35 - 45 minutes / cover tightly with plastic.' / onion and garlic / oregeano / overlapping to avoid leakage.' / pat dry and line 9 x 11 shallow dish / place in food processor and process until fine / sausage / seed and chop chilies / set aside.' / sugar and 1 teaspoon salt until coarse meal forms.' / tomato sauce
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 …