I love Tamales – in fact, I love them so much – that I selfishly took my team at work to learn how to make Tamales one afternoon as a morale event.  It was great fun – everyone pitched in and cooked, and afterwards we got to sit down and eat the
fruit of our labor.  The tamales were so incredibly fresh – along with the homemade salsa and guacamole that we made – they couldn’t have been better.  I swear I would make them at home all the time, except that I don’t have a tortilla press yet – so instead, I look for recipes that are just as good, just shaped differently.

I saw this recipe in Cooking Light – and I immediately cut it out to make.  I have a favorite tamale pie recipe, but this one was different – instead of using Polenta for the topping, you make the topping with Masa Harina – exactly what we used to make
the tamales.  I was so excited, although at the same time slightly disappointed that I didn’t come up with this idea myself!  This was even better than my old standby tamale pie – this really tasted like the tamales I made that day with my team.  My kids even shocked me and both LOVED the topping (even before I put sour cream on it!).  I couldn’t believe it – it was a success all the way around.  If you are a tamale fan, this is not to be missed – now I can’t promise your kids will like it – but at least there is hope…

Ingredients

• 1 cup masa harina
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon ground red pepper
• 1 cup boiling water
• 1 tablespoon olive oil
• 8 ounces ground sirloin
• 1 1/2 cups chopped onion
• 3 garlic cloves, minced
• 1 poblano chile, seeded and chopped
• 1/2 teaspoon freshly ground black pepper
• 8 ounces tomatillos (about 8 small), chopped
• 1 cup frozen baby lima beans
• 2 tablespoons butter, melted
• 1/2 teaspoon baking powder
• 1/4 cup (1 ounce) crumbled queso fresco or sour cream
• 2 tablespoons chopped fresh cilantro

Preparation