This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Gary Mobell from Blue Bonnet Restaurant shows us how to make this dish.
Tamale Casserole in a Smoked Adobo Black Bean Puree
Use pre-made tamales and stack them. This is less time consuming.
- Take tamales out of the corn husk and place in a pan. The tamales already contain some natural oil, therefore, there is no need to line the baking pan with any additional ingredients.
- After you complete your first tamale layer, add a couple ladles of red or green chili for the next layer.
- Some people will also add some shredded cheese (Jack or Cheddar) to the chili layer to add more texture, binding agents and, of course, flavor.
- Then return to step one and repeat steps one through three 1 – 2 times more depending on desired size of tamale casserole and pan limitations.
- Really soak the last layer of the tamale with lots of chili to make it moist enough not to dry out in the oven.
- Cover the final casserole with tin foil and bake the tamale casserole 20 – 25 minutes at 350.
- Take it out of the oven and cool.
- Dress it with fat free sour cream or low fat yogurt in the black bean puree.
Smoked Adobo Black Bean Puree
- Simmer 1 cup black beans in a pot. (1 cup of black beans yields 3 cups of the puree).
- Add a couple pinches of salt.
- Add a couple whole cloves of peeled garlic.
- Once everything is cooked, add ¼ cup yellow onion chopped.
- Add one tablespoon adobo sauce to mixture at the end.
- Puree everything together.
- You can always add more water to the puree to make it more soup-like.