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!