Tuesday, October 23, 2012
Because tamale pie is baked, not steamed, the masa turns out more like a firm crust to hold all the delicious toppings.
2 cups masa
1 1/2 tsp baking powder
1 tsp cumin
1/2 tsp pepper
1/2 tsp salt
1/2 cup vegetable shortening, cubed
2 cups water
Preheat the oven to 400.
Combine the masa, baking powder, cumin, pepper and salt. Add the shortening in and mix with forks or your hands until the shortening is in small bits. Add the water and stir to combine.
Press 2/3rds of the mixture into the bottom of a 9" pie plate. Set aside and make the filling.
2 tbl extra virgin olive oil
1 medium sized red onion, minced
4oz can fire roasted green chiles
1 poblano pepper, thinly sliced
1 cup shredded carrot
1/2 cup shredded zucchini
1 cup corn kernels
1 tbl chili powder
1 tsp cumin
salt and pepper
1-15oz can pinto beans, drained and rinsed
1/2 cup vegetable broth
romaine lettuce, thinly sliced
vegan sour cream, for garnish
Saute the onion and green chiles in olive oil until soft and translucent, 5 minutes. Add the poblano, carrot, zucchini and corn and cook 5 more minutes. Season with chili powder, cumin, salt and pepper. Toss to combine and set aside.
Cover the masa dough with the pinto beans and top with the vegetables and pour the broth over the top. Crumble the remaining masa mixture over the top and bake for 35 minutes.
Top with lettuce and sour cream.