Ingredients:
1 medium onion, diced
1 large clove garlic, minced
1 Tbl olive oil
2 tsp Tio Pablo Chilpotle de Plata
200g beef mince
1 red capsicum, diced
200g canned whole kidney beans, drained
1 courgette, diced
½ cup fresh coriander, chopped (stems fine)
Tamal topping:
¾ cup Tio Pablo Masa Harina
¼ cup flour (rice flour for gluten free option)
2 tsp Tio Pablo Red Chilpotle Salt, plus extra for sprinkling atop
½ tsp black coarse pepper
25g butter, melted
2 eggs
1 tsp agave syrup (or maple syrup)
1 cup milk
1 Tbl La Morena Chilpotle Sauce (Salsa Picante)
¾ cup grated tasty cheese
Directions:
In a large frying pan, brown the onion and garlic in olive oil. Next add the Chilpotle de Plata spice mix and the beef. Cook until meat begins to brown and then add the capsicum, beans, courgette and coriander. Cook for another 5 minutes or so, until the veggies begin to soften. Remove from heat and set aside.
Preheat oven to 200°C
In a large bowl, mix through the masa harina, rice flour, red salt and pepper. In a smaller bowl, whisk the butter, eggs, agave, milk and chilpotle sauce. Add the wet mixture to the dry and stir thoroughly until completely blended.
Pour the meat and veggie mixture into a baking dish and top with the tamale batter. Sprinkle cheese and a little more red salt on top. Bake in the oven for about 20 minutes, until the top is browned. Serves 4