Green Chile Tamale Pie

Name: Green Chile Tamale Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons baking powder; 1 teaspoons freshly ground black pepper; 2 Tbsps butter, melted; 2 Tbsps chopped fresh cilantro; 237 milliliters frozen baby lima beans; 3 garlic cloves, minced; 0 teaspoons ground red pepper; 227 grams ground sirloin; 1 teaspoon kosher salt, divided; 4 lime wedges; 237 milliliters masa harina; 1 Tbsp olive oil; 355 milliliters chopped onion; 1 poblano chile, seeded and chopped; 28 grams 1/4 cup crumbled queso fresco; 227 grams tomatillos (about 8 small), chopped; 237 milliliters boiling water

Green Chile Tamale Pie might be just the main course you are searching for. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 459 calories, 20g of protein, and 22g of fat. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A mixture of cilantro, queso fresco, masa harina, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 40

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Oven

Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk.

Ingredients you will need

Ground Cayenne Pepper

Masa Harina

Salt

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Whisk

Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.

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Dough

Water

Heat a 9-inch cast-iron skillet over medium-high heat.

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Frying Pan

Add olive oil to pan; swirl to coat.

Ingredients you will need

Olive Oil

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Frying Pan

Add beef to pan; cook 5 minutes or until browned, stirring to crumble.

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Beef

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Frying Pan

Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; saut 5 minutes or until onion is tender, stirring frequently.

Ingredients you will need

Poblano Pepper

Black Pepper

Garlic

Onion

Salt

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Frying Pan

Add tomatillos and lima beans to pan, and cook for 2 minutes.

Ingredients you will need

Lima Beans

Tomatillos

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Frying Pan

Remove from heat.

Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. Cover pan with foil; bake at 400 for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges.

Ingredients you will need

Baking Powder

Butter

Crust

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Oven

Aluminum Foil

Frying Pan

Remove from oven; let stand 3 minutes.

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Oven

Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.

Ingredients you will need

Queso Fresco

Lime Wedge

Cilantro

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

freshly ground black pepper 2Tbsps

butter, melted 2Tbsps

chopped fresh cilantro 237milliliters

frozen baby lima beans 3

garlic cloves, minced 0teaspoons

ground red pepper 227grams

ground sirloin 1teaspoon

kosher salt, divided 4

lime wedges 237milliliters

masa harina 1Tbsp

olive oil 355milliliters

chopped onion 1

poblano chile, seeded and chopped 28grams

1/4 cup crumbled queso fresco 227grams

tomatillos (about 8 small), chopped 237milliliters

boiling water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.