Thursday, November 14, 2013

Everybody loves Taco Pie!

I'll never work through my 3 years of "Cuisine At Home" but I'm sure going to give it a valiant effort!  I had a full menu already planned and shopped for so I had to use up those items before moving on to the challenge.  Now, the next week is all planned and shopped for and is nothing but those recipes so hopefully my blog will once again be flowing!  On another note, I'm so lucky to have a husband, family and friends that go along with all my whims - they will truly understand the topsy turvy nature of my blog!

This Taco Pie is a little different than any taco pie I've tried or made.  But then it comes from the magazine "Cuisine At Home" so I expected it to be wonderfully different (even with some minor modifications).  It definitely did not let me down!  The magazine describes it like this and it hits the nail on the head:

"Tender like a tamale but filled with all the best parts of a taco, this pie will be a hit."

Taco Pie
2 1/2 cups water
1 1/2 cups masa harina
1 tsp kosher salt
1/2 tsp each garlic powder & ground cumin
1/4 tsp each dried oregano & ground coriander
2 tbsp olive oil
1 can refried beans
1 can black beans, rinsed & drained
1/4 cup onion, grated
1 lb ground beef, lean
1 large chipotle chile in adobo, minced
1 tbsp adobo sauce
2 tsp chili powder
1 avocado, pitted and peeled
1/4 cup cream cheese
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
1 clove garlic, chopped
2 tbsp mayonnaise
2 cups lettuce, shredded
1 cup cheese, grated
2 cups corn chips, broken in pieces
1/2 cup salsa
1/2 cup sour cream

~ Preheat oven to 350F
~ For the crust, cook water, masa harina and salt in a saucepan over medium-high heat, whisking constantly until very thick, about 6 minutes.  (Seriously THICK and seriously 6 minutes).  Spread dough onto parchment paper to speed cooling.  Once cool enough to handle, press dough into an oiled 8" cast-iron skillet with greased hands; bake until firm, 30-45 minutes.
~  For the first layer, cook garlic powder, cumin, oregano and coriander in 1 tbsp oil in a skillet over medium heat until fragrant, about 1 minute.  Add beans; cook until heated through.  Spread mixture into bottom of cooked crust.
~ For second layer, saute onion in 1 tbsp oil over high heat for 1 minute.  Add ground beef; saute until cooked through, about 5 minutes.  Drain all but 2 tbsp drippings, reduce heat to medium, stir in chipotle, adobo, and chili powder; season with salt and pepper.  Spread mixture over beans and transfer to oven to keep pie warm while preparing avocado mixture.
~  Puree avocado, cream cheese, cilantro, lime juice, garlic and mayonnaise in a food processor until smooth; season with salt and pepper.  Remove pie from oven and spread over beef mixture.
~  Garnish with remaining ingredients, slice and serve!

This will serve about 6 people depending on appetites!  Might only serve four if you've got some good eaters because trust me, they will eat this!  

The adobo gives this pie a wonderful smokey flavor and the chili powder gives it just a tiny tiny bit of heat.  Definitely add more adobo or chili powder if you like heat!  Now, remember the magazine quote I added in the beginning of the post?  The part about the tamale?  That's very important to remember because this is definitely not your traditional pie!  If you want a crunchy crust use pie crust - this is a soft, warm, tender crust that screams tamale while the top side is a wonderful laid back taco!


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