Mexican Tamale Pie (Cazuela De Tamal) with Black Bean Filling

seriouseats.com

Robyn

subheading: For the Masa:

1 pound (3 cups) masa harina para tamales (see note above)

3 cups homemade or store-bought low-sodium chicken stock or water

6 ounces (¾ cup) cold lard or Crisco

2 teaspoons kosher salt

2 teaspoons baking powder

subheading: For the Filling (see note above):

2 ancho chilies, stemmed and seeded

1 cup low-sodium chicken broth

2 tablespoons lard or vegetable oil

1 medium white onion, chopped

3 medium cloves garlic, chopped

4 cups cooked black beans (from four 15-ounce cans or ⅔ pound dried black beans simmered until tender)

Kosher salt

Nonstick cooking spray or vegetable oil, for greasing

Hot sauce and salsa verde, for serving

Directions at seriouseats.com

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