Ingredients (19)
For the crust:
- 1 1/2 cups masa harina
- 1/2 cup low-sodium chicken broth
- 1/3 cup vegetable oil
For the filling:
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 medium yellow onion, small dice (about 1 cup)
- 2 medium garlic cloves, finely chopped
- 2 tablespoons cider vinegar
- 1 teaspoon paprika
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
To assemble:
- 1 cup shredded sharp cheddar cheese (about 3 ounces)
- 1/4 cup sour cream
- 1 tablespoon coarsely chopped fresh cilantro
Nutritional Information
- Calories271
- Fat19.01g
- Saturated fat5.4g
- Trans fat0.59g
- Carbs15.34g
- Fiber1.9g
- Sugar2.21g
- Protein10.68g
- Cholesterol36.56mg
- Sodium226.03mg
- Nutritional Analysis per serving (12 servings) Powered by
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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Tip
How to Pick Ground Beef
The possibilities with ground beef are seemingly endless, though you’ll probably want to pay the most attention to cost and fat content. Naturally, the lower the fat content, the higher the price. A leaner meat; however, may not taste as moist and flavorful, so keep that in mind if you’re making a meal that’s prone to dryness (like meatloaf or hamburgers). Sometimes the extra fat can make or break a dish.
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Next: How to Thaw Ground Beef
Tip
How to Thaw Ground Beef
Like other meats, the best way to thaw ground beef is to leave it in the refrigerator. If you’re in a pinch, take out your frozen meat and place it on a plate under running cold water. A microwave may also work, but it is likely to start cooking your meat, which you’ll want to avoid.
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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.
Instructions
For the crust:
- 1Heat the oven to 350°F and arrange a rack in the middle.
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2Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
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- 3Cover the bowl with plastic wrap and set aside.
For the filling:
- 1Heat the oil in a large frying pan over medium-high heat until shimmering. Add the beef, season with salt and pepper, and break the meat into small pieces with a spoon. Cook, stirring occasionally, until browned and cooked through, about 4 minutes. Remove with a slotted spoon to a medium bowl and set aside.
- 2Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
- 3Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan. Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated. Cook until the spices are fragrant, about 1 minute.
- 4Return the beef to the pan, add the tomatoes, broth, and measured salt and pepper, and stir to combine. Cook until the mixture simmers, about 3 minutes. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 minutes more. Remove the pan from the heat, taste, and season with additional salt and pepper as needed; set aside.
To assemble:
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1Remove the plastic wrap from the bowl of masa. Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded tablespoon per well).
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Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well (the mixture may feel dry to the touch). ![]()
- 2Evenly divide the filling among the masa-lined wells.
- 3Bake for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes more.
- 4Remove the pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Top each tamale pie with a dollop of sour cream, sprinkle with cilantro, and serve.
Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well (the mixture may feel dry to the touch). 
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