Red chile, green chile and chipotle peppers are all combined in this dish and then topped with a unique tamale crust. With fresh corn, black beans, plenty of chicken and loads of great Mexican spice; this had a good bit more heat than I expected.
My whole family loved this, even my non-spice eater requested seconds. (Apparently, he has now decided that his aversion to spicy heat is only with green chile filled dishes.) If you aren’t accustomed to spicy foods, I would recommend using about half the can of chipotle peppers instead of the full amount listed below.
When my friend Sue posted her Tamale Pie last week, I immediately decided to make this for dinner that same night. My family eats a lot of Mexican food, but this was a different kind of flavor than I expected. Smokey, spicy heat flavored every bite of this meal.
When I tasted the filling as it was simmering, I couldn’t resist how delicious it was. I dished up the above serving over some leftover rice and we snacked on that as we waited for the pie to finish cooking.
It was so good that I almost didn’t bother making the crust, but I’m glad I did. Both versions of this meal were delicious. After we enjoyed the tamale pie so much, this Taco Pie is on my list to try next!
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7ouncecan chipotle peppers in adobo saucechopped with sauce
10ouncecan diced tomatoes with green chile
1cupdark Mexican beer
1tablespoonNM red chile powder
1teaspooncumin
1/2teaspoonkosher salt
1/2teaspoonwhite pepperblack pepper would be fine here as well
2ears of cornkernels removed or 1 1/2 cups frozen corn
15ouncecan of black beansdrained and rinsed
1tablespoonmasa harina dissolved in 2 tablespoons water
Tamale Topping Ingredients
1cupmasa harina
1teaspoonkosher salt
1/4cupbuttervery soft
3/4 - 1cuphot waterI used about a cup
Instructions
Preheat the oven to 350 degrees. In a large skillet, warm the oil over medium heat. Add the onion, garlic and bell pepper. Saute for 7-8 minutes, until the begin to soften. Add the enchilada sauce, chipotle peppers, tomatoes, beer, chile powder, cumin, salt and pepper. Stir to combine and add the chicken. Stir again and bring to a boil. Reduce heat and simmer for 15 minutes.
Add the corn and beans, simmer for another 15 minutes and then taste to check the seasonings. Add the masa/water mixture to the sauce and stir. This should slightly thicken the sauce. Cook for a minute or two more and then remove from the heat. Serve over rice and enjoy as is OR pour the chili into a casserole dish at this point and make the topping below.
To Make The Tamale Topping
Combine the masa and the salt and blend the butter into it with a wooden spoon. The mixture should be dry and crumbly. Stir in enough very warm water to make a smooth and spreadable dough. Keep adding water until the mixture is spreadable. (If you do not add enough water, the topping will not spread smoothly across the casserole and it will not cook evenly.) Spoon the masa topping across the casserole and then spread it out as evenly as possible to prevent the filling from bubbling out while it cooks.
Oven Directions
Place the casserole dish into a larger baking pan and then pour very hot water into the larger pan up to about halfway up the sides of the casserole dish. Cover the entire casserole, outside pan with water too, as tightly as possible with foil. This creates the steam that will cook the masa topping.
Very carefully move the hot water bath and the casserole to the middle rack of the oven. Cook for about an hour, until the topping is cooked through. Remove the foil and cook about 5 more minutes just to barely brown the top. Serve warm with sour cream if desired. Enjoy!
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
I'm so glad you made this, I'm newly addicted to tamale dough and now I want to put it on everything. Speaking of which, I want to make a green chili today and I'm off to search your site for ideas, I've never made it before.
I was eyeing this recipe too. The tamale topping sounds great. I always loved those as a kid and it was a treat when mom would heat them (tamales) up for dinner. Have a great weekend!
I am very glad I found this recipe before I went grocery shopping for the week. This looks SO very good. Thank you for sharing it. Now I know what we're having for dinner on Monday night!
Sue/the view from great island says
I'm so glad you made this, I'm newly addicted to tamale dough and now I want to put it on everything. Speaking of which, I want to make a green chili today and I'm off to search your site for ideas, I've never made it before.
Tricia @ saving room for dessert says
I was eyeing this recipe too. The tamale topping sounds great. I always loved those as a kid and it was a treat when mom would heat them (tamales) up for dinner. Have a great weekend!
Geni says
What a great summertime one-dish meal!
Monet says
I am very glad I found this recipe before I went grocery shopping for the week. This looks SO very good. Thank you for sharing it. Now I know what we're having for dinner on Monday night!
Chris says
Do you seed your chipotle chiles or just throw them in whole?
Alicia Lomas says
I love masa harina. I use it to make pupusas. Great recipe!