Tamale pie is an American invention that rearranges traditional tamale ingredients into casserole form. Here we make individual-size pies using a muffin pan rather than a large baking dish. If you happen to have any leftover, these taste even better the next day.
What to buy: Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca, an instant slaked cornmeal. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results.
Game plan: If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
This recipe was featured as part of our story on hand-held meals you can make in a muffin pan.
For the filling: