Tamale Pie

I am going to show you how to make tamale pie. This is a great satisfying and very tasty and filling meal.

I added 2 cups of pinto beans to a bowl then washed them and let them soak for 3 hours to overnight in 4 cups of water. I used 1 pinch of baking soda to speed up the softening.

I added 3 chilies of choice that are used in Mexican cooking. It was 1 of each of choice out of the 3. They can be both fresh or dried. I placed them in the blender with 1/4 cup of water for ease of blending. I get these at Mexican grocery stores here in Chicago. Here there are lots of them because there is a huge Hispanic population.

I also added 3 cloves of garlic, 1 tomato cut in small pieces and blended until it is a smooth purè. In my mortar and pestle I added 1 pinch each of black peppercorns, cummin seeds and 1 tiny broken stick of cinnamon. I ground it in to a powder. However if I used 1 pinch of ground cinnamon from a package then I would not need to use a broken piece from a cinnamon stick.

In a pressure cooker I added 1/4 cup of olive oil, 1 onion or 1 shallot then fried on high heat until they are brown. I added 1 pinch each of culantro, cilantro, adobo, 1 green chili, the contents of my mortar and the blender. I stirred until it became a nice sauce. I added 3 tbs of balsamic vinegar. I rinsed the beans 1 more time then added it to the pressure cooker.

This way I wanted to rinse of the excess baking soda from my beans. I added 1 quart or 1 liter of water and closed the cooker and watched the safety valve pop up and cooked it for 30 minutes. I turned off the heat and let the pressure escape then checked to see if the beans were soft enough. I added 2 more cups of water and again on high heat once more waited until the safety valve pops up for 10 more minutes and turned off the heat once more and waited for the pressure to escape.

I preheated the oven to 400F or 200C. I got out my tea kettle and filled it up to boil some water to make the next step for the tamale pie which is the crust.

I added 1 piece of parchment paper to my cast iron skillet and sprayed it with cooking spray. After the safety button is lower on my pressure cooker and no more pressure is left I opened it and checked the bean. It was ok then I was in a hurry so I used my immersion or stick blender to grind the beans. Be careful because it is hot.

I swear this is the best gadget in the house ever. I turned back on the heat on high and cooked the beans down until it is in a mushy paste. While waiting I turned my attention back to my tea kettle which now has boiling water in it and shut the heat off.

I added 4 cups of cornmeal to a bowl and added the hot water a little at a time and worked it in to a dough. I used some of the dough to make the bottom part by using pieces of dough and flattening it in to the parchment papper lined cast iron. It is almost like if i was making hot water bread but really I was forming it in to a thin crust by moulding it to the skillet. Also if you want you can make the bottom crust with all purpose unbleached flour.

Please refer to this recipe for making the pie crust from wheat flour then add the corn meal dough on top of the pie.

I seen that the beans was thick and then I shut off the heat. I put the thick mushy pinto bean paste in to the skillet on top of the cornmeal bottom crust. I added some Mexican cheese which is the melting type for making quesadillias. I cut it in tiny pieces and added it all over the top of the beans. I added 1 final layer of cornmeal crust on top and made sure that it covered the beans and cheese. Also you can add the olive oil to the instant pot and fry the onion or shallot on sauté function. When brown tap cancel then add contents from blender and mortar and pestle. Add beans and other seasonings and required amount of water. Just be sure to follow the exact recipe at the top of this very page. Select pressure cook for 20 minutes then Tap the rapid release button.

When pressure is gone take the masher to see if the beans are soft same rule applies as for stovetop method. When it is a soft paste place the cooked mush of beans in a parchment paper lined cake tin or a small springform pan that will fit inside the instant pot on a trivet for a pot in pot recipe idea. Place Mexican melting cheese all over and the cornmeal topping. Place the air fryer lid on top of the instant pot and the like select bake at 400. It goes up to 400F This gets baked for the same amount of time like a regular oven but keep checking on it. Make sure you add 4 cups of water in the instant pot for a water bath.

I baked it in the oven for 20 minutes. It is done when the cheese is melted and nice and gooey, also the crust has to be golden. This makes 2 pies. Enjoy !!!!!!!!! P.S. for a variation add shredded or chicken or 1 can of any type of fish as long as it flakes which is purely optional or baby shrimp or crab meat also in a can. Also this can be made in the instant pot duo crisp and the like. just select bake and the time which is above. Grease the baking dishes or use cooking spray. insert trivet and the round metal plate and bake at the same temp and time above.