Authentic Mexican Tamale Pie With Black Bean Filling Recipe

 This Tamal de Cazuela, or Mexican Tamale Pie, brings all the warmth and taste you love in an easy-to-make, family-sized dish. Perfect for gatherings, potlucks, or a cozy night in, this recipe combines a tender masa crust with a savory black bean filling, creating a mouthwatering meal that’s sure to impress.

Tamales are a beloved Mexican dish, often reserved for special occasions due to the time-consuming process of making them. But with this tamale pie, you can enjoy those same delicious flavors any day of the week. The masa dough, made with masa harina, creates a beautiful crust that envelops a flavorful black bean filling, seasoned with ancho chiles for an authentic touch.

Whether you’re new to Mexican cuisine or a seasoned pro, this Tamal de Cazuela is a fantastic way to explore the rich flavors of tamales in a convenient, casserole-style format. Let’s dive into the recipe and bring a taste of Mexico to your dinner table!

Ingredients

For the Masa:

• 1 pound (3 cups) masa harina para tamales
• 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:

• 2 ancho chiles, 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. Begin by preparing the masa. In a large mixing bowl, combine the masa harina and chicken stock or water. Mix thoroughly until the masa is well hydrated.
2. In a stand mixer, combine the cold lard (or Crisco), salt, and baking powder. Beat on medium-high speed for about 1 minute, until the mixture is light and fluffy.
3. Gradually add the hydrated masa to the whipped lard mixture, beating between each addition. Continue until all the masa is incorporated and the texture resembles a soft, spreadable hummus.
4. Cover the masa with plastic wrap and refrigerate for 1 hour to allow the flavors to meld and the texture to improve.
5. While the masa rests, prepare the filling. Start by microwaving the ancho chiles for 15-30 seconds until they become fragrant and pliable.
6. Place the chiles in a microwave-safe bowl with the chicken broth. Cover tightly with plastic wrap and microwave on high for about 3 minutes, until barely simmering. Let the mixture steep for at least 5 minutes.
7. Use a blender or immersion blender to puree the chile and broth mixture until smooth.
8. In a skillet, heat the lard or vegetable oil over medium-high heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
9. Add the black beans to the skillet and cook until heated through. Using a potato masher or wooden spoon, mash the beans to create a chunky puree.
10. Stir the ancho chile mixture into the beans and cook for about 5 minutes, until the filling has thickened. Season with salt to taste.
11. Preheat your oven to 375°F (190°C). Remove the masa from the refrigerator and give it another quick whip, adding a tablespoon of water at a time if needed to return it to its original consistency.
12. Lightly grease a 12-inch cast iron skillet or 3-quart casserole dish with cooking spray or oil.
13. Take about 2/3 of the masa and press it evenly into the bottom and up the sides of your prepared dish, creating a “crust”.
14. Spread 2 cups of the black bean filling over the masa crust, creating an even layer.
15. Use the remaining 1/3 of the masa to create a top crust, carefully sealing it to the edges of the bottom crust.
16. Place the tamale pie in the preheated oven and bake for 45 minutes to 1 hour, until the top is lightly golden and the masa is cooked through.
17. Allow the Tamal de Cazuela to cool slightly before slicing and serving. Offer hot sauce and salsa verde on the side for those who like an extra kick of flavor.

This Tamal de Cazuela is a celebration of Mexican flavors, bringing together the comforting taste of masa with the rich, savory notes of black beans and ancho chiles. It’s a dish that’s perfect for sharing with family and friends, and it’s sure to become a new favorite in your recipe collection.

Remember, while this recipe uses black beans, you can experiment with other fillings too. Try using shredded chicken, pork, or even a vegetable medley for a different twist. The beauty of this tamale pie is its versatility – feel free to get creative and make it your own!

Enjoy your homemade Tamal de Cazuela, and savor the delicious flavors of Mexico in every bite. ¡Buen provecho!

Nutritional Facts