BLACK BEAN TAMALE PIE

INGREDIENTS DIRECTIONS
Black Beans 1. Black Beans
https://www.177milkstreet.com/recipes/oaxacan-refried-black-beans
4 Tb Oil, divided https://www.wellplated.com/instant-pot-black-beans/
2-3 ea Poblano, chopped
a. Sauté onion, tomatoes, poblanos until well browned
1 ea Onion, chopped
1 pint Cherry tomatoes, halved b. Add beans, whole garlic, bay leaves
10 ea Garlic, whole cloves c. Add 3 cups of water or broth
3 Bay leaves d. High pressure 35 minutes + natural release
1 lb Black Beans
e. Remove bay leaves, mash (or food processor) to desired consistency
5 ea Garlic, minced cloves f. Sauté minced garlic, cumin, coriander, ancho chili, oregano
4 tsp Cumin g. Stir in black beans, corn, sweet potatoes/butternut, red onion, cilantro cook 8-10
4 tsp Coriander minutes until browned bottom
1 Tbs Ancho chili 2. Masa
1 tsp Oregano https://www.feastingathome.com/butternut-tamales-with-pepita-sauce/
https://www.seriouseats.com/recipes/2015/01/mexican-tamale-pie-cazuela-de-tamal-black-beasssn-recipe.html

2 ea Sweet Potatoes/butternut, cubed, cooked a. Mix masa harina, salt, baking powder, add to mixer
¼ cup Red onion, diced b. Add broth/water and oil; mix well with paddle attachment
2 cup Corn kernels c. Set aside to hydrate at least 1 hour
Cilantro
3. Assemble/bake
https://www.justapinch.com/recipes/main-course/pork/tamale-pie.html
Masa
a. Grease crock pot liner (wrap in soaked corn husks for steaming?)
2 cups Masa harina
2 cups Water/broth b. Press half of the tamale dough into the crockpot, even out bottom, press up sides
1+ tsp Salt, kosher c. Add filling
1+ tsp Baking powder d. Add remaining tamale dough to top, seal with bottom dough layer
½ cup Oil, lard, Crisco, etc
e. Cook on low 6-8 hrs or high 4 hrs (or until dough is set) (or bake 45-60 min @375)

NOTES
Pie came out very dry – next time leave in crock pot until cooled, so dough rehydrates with
steam. Also, VERY difficult to remove from crockpot – needs a sling of some sort…?