Green Chile Tamale Pie
1 Tsp. Sea Salt
1 Tsp. Garlic Powder
1/4 Tsp. Red Pepper Flakes
1 C. Boiling Water
1 Tbsp. Olive Oil
8 Oz. Sirloin
1 1/2 C. Chopped Yellow Onion
3 Garlic Cloves, Minced
2 Poblano Chile, Seeded and Chopped
1/2 Tsp. Freshly Ground Black Pepper
8 Oz. Tomatillos, Chopped
1 C. Baby Frozen Lima Beans
1 Tsp. Cane Sugar
2 Tbsp. Butter, Melted
1/2 Tsp. Baking Powder
1/4 C. Crumbled Queso Fresco
2 Tbsp. Chopped Fresh Cilantro
4 Lime Wedges
Preheat oven to 400 degrees.
Combine masa harina, 1/4 tsp. salt, red pepper flakes and garlic powder. Add 1 cup boiling water to mixture, and stir until a soft dough forms. Cover until ready to use.
Heat a 9-inch cast iron skillet over medium-high heat. Add olive oil to pan and swirl to coat. Add beef to pan; cook for 5 minutes, or until browned, stirring to crumble. Add onion, garlic, poblano chile, remaining salt, and black pepper to pan; saute 5 minutes or until onion is tender, stirring frequently. Add tomatillos and lima beans to pan. Cook for 2 minutes. 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 for 30 minutes. Uncover and bake an additional 10 minutes until crust is lightly browned around edges. Remove from oven. Sprinkle with queso fresco and cilantro. Serve with lime wedges.
Serves 4.
