Tamales are a lot of work, but I love them. I wanted to create a recipe that preserved the taste and texture of traditional tamales, but were less time-intensive to make. I did not want a traditional tamale(ish) pie: filling on the bottom, cornbread on top. So I created this recipe and it turned on super good!
113 g butter, plus more for pie pan
- ⅝ tsp baking powder
- 1¼ cups masa harina
- 1-1¼ cup warm veggie broth (probably the full amount)
- goodly pinch+ of sea salt (to taste)
- banana leaf from my backyard (or a few soaked cornhusks)
- suggested filling:
- 3 large chiles (I used 2 poblano and 1 anaheim)
- 130 g grated cheese (I used mild white cheddar)
Roast chiles until well-cooked and blistered while you make the masa. Allow to cool, then peel, deseed, and chop.
Preheat the oven to 400
° (I use a convection oven). To create the steamed effect of traditional tamales, place a pan of boiling water on the bottom rack.In a medium bowl (a hand mixer will be easier than a stand mixer), whip butter on high until light and fluffy, about 5 minutes.
Add baking powder and gradually add masa harina, whipping until well-mixed.
Slowly add 1 cup of broth, whipping into a dough. Add the remaining broth as needed to create a creamy, airy, hummus consistency. Ideally, a small dollop of dough will float in water.
Whip in salt to taste.
- In a buttered pie pan, spread an even layer of half the dough. Distribute a layer of chopped chiles, then a layer of grated cheese. Top with dollops of the remaining dough. This can be difficult to spread, so try to use a banana leaf cut to cover the top to smooth out the dough on top.
Bake/steam for 40 minutes. Remove from the oven and allow to rest for 30 minutes.
Serve with sour cream, avocado, hot sauce with a side of beans and calabacitas.
Serves 6-8
