Braised Beef Tamale Pie with Ancho Chile Sauce

Source

Full recipe with additional notes
This tamale pie might just be the most delicious thing I’ve ever cooked. It’s made with Serious Eat’s masa instead of cornbread. The beef and ancho sauce would also be good on their own or in empanadas, tacos, enchiladas, you name it.
Ingredients:
Beef:
2 lbs top round or equivalent cut, trimmed of excess fat
1 tbsp high heat oil, such as vegetable oil
1/2 tsp course salt
1/2 tsp black pepper
3/4 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp chili powder
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1 tbsp tomato paste
1 tbsp apple cider vinegar
Masa:
3 cups masa
3 cups chicken broth
3/4 cup cold vegetable shortening
2 tsp salt
2 tsp baking powder
Ancho sauce:
1 tbsp high heat oil, such as vegetable oil
1 dried ancho chile
2 tbsp yellow onion, chopped
1 clove garlic, minced
1/4 cup tomato paste
1 cup chicken broth
1/2 tsp brown sugar
1/4 tsp salt
1/4 tsp cumin
2 tsp apple cider vinegar
1/2 tsp chili powder
2 tbsp water
Prepare the beef:
Pat beef dry with paper towels. Mix together salt, pepper, 1/2 tsp cumin, onion powder, garlic powder, and 1/s tsp chili powder. Spread the spice mix over the meat on all sides.
Heat a large Dutch oven over high heat. Add vegetable oil. Add meat and cook on all sides until well browned, about 2-3 minutes on each side. Remove meat and place on a clean plate.
Reduce heat to medium. Add onions and garlic and cook until softened, about 3 minutes. While cooking, use a wooden spoon to scrape up any brown bits from the bottom of the Dutch oven. These will provide so much flavor!
Stir in tomato paste and cook for about 1 minute. Add broth, apple cider vinegar, and remaining 1/4 tsp cumin and 1/2 tsp chili powder and stir well.
Return the beef to the Dutch oven. Bring the liquid to a boil, and then reduce heat to low and let simmer for 3 to 3 1/2 hours. Flip the beef about every 30 minutes. Beef is ready when it is cooked thoroughly and fork tender.
Remove the beef from the pot and shred it using two forks. Return beef to the pot and keep warm until ready to assemble the pie.
Make the masa:
In a large bowl, stir masa and broth.
Using a mixer, mix together shortening, salt, and baking powder on medium-high speed until whipped, about 1 minute.
Add masa mixture, about 1 1/2 cup at a time, until well combined. Masa mixture should be soft and spreadable.
Cover with plastic wrap and refrigerate for 1 hour.
Prepare the sauce:
Preheat the oven to 350F. Place ancho chile on a small baking sheet. Toast in the oven for 3 minutes, or until fragrant. Let cool, remove stem and seeds, and chop. Set aside.
In a medium sauce pan, heat oil over medium heat. Add onions and garlic and cook until softened and fragrant, about 3 minutes. Stir in tomato paste until onion and garlic are fully coated. Whisk in chicken broth, sugar, salt, cumin, vinegar, and chili powder. Stir in chopped ancho chili.
Bring to a boil, and reduce heat to a simmer. Let simmer for 20 minutes.
Transfer sauce to a blender with the 2 tbsp of water. Blend until smooth. Set aside until pie is ready to be assembled. The sauce can be made a day in advance if desired.
Put it all together:
Preheat oven to 375F. Coat a 12 inch cast iron skillet with cooking spray or vegetable oil.
Spread enough masa over cast iron to completely cover the bottom, and to extend about 1 1/2 inch up the sides of the pan.
Stir the ancho sauce into the beef, coating the beef thoroughly.
Spoon the beef over the masa until evenly distributed.
Spread the rest of the masa over the beef until the filling is completely covered in masa. Press lightly the seal the edges and smooth the masa over the beef.
Bake for 45 minutes, or until masa is lightly golden on top.