This may be one of my favorite recipes. We were making it about once a week this summer.
While this dish can be baked in an oven, it just doesn’t taste the same without the smokiness a charcoal Weber grill gives it.
I also highly recommend making this on a night that you have leftover grilled chicken or steak. It takes about 45 minutes to cook, so using leftovers will save you time and effort.
- 2 c. masa harina
- 1 tsp. garlic salt
- 1 tsp. ground cumin
- 1 tsp. baking powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 2 tbsp. butter, melted
- 1-2 c. cooked steak or chicken, chopped
- 1 jar (about 1 1/2 c.) chunky salsa
- 1 (15 oz.) can black beans
- 1 1/2 c. cheese, shredded (cheddar, pepperjack, etc.)
- 1/2 c. cheese, shredded (cheddar, pepperjack, etc.)
- Preheat your grill to about 400 degrees using indirect heat.
- In a bowl, mix together the crust ingredients until it forms a dough.
- Prepare a cast iron pan by lightly brushing it with oil to prevent the crust from sticking.
- Place the dough in the pan and form an evenly pressed crust.
- Using the same bowl (so you have less dishes to wash), mix together the pie ingredients and pour into the crust.
- Grill the tamale pie over indirect heat for about 35 to 40 minutes. Add topping and grill for an additional five to 10 minutes, or until cheese is fully melted.