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Roasted Pepper and Onion Tamale Bake

Bring the flavors of a vegetarian tamale to life in an easy, corn husk free baked dish.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • For the Tamale Layer:
  • 2 Cups Masa de Harina
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Sea Salt
  • 1 ¾ Cup Water
  • ¾ Cup Melted Vegetable Shortening
  • ¾ Cup Frozen and Thawed Corn Kernels
  • For the Vegetables:
  • 16 Ounces Frozen and Thawed Roasted Peppers and Onions
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Chili Powder
  • Pinch of Crushed Red Pepper Flakes
  • ½ Teaspoon Cumin
  • 1 Clove Garlic grated
  • Pinch of Salt and Black Pepper
  • For the Bake:
  • 1 Cup Red Enchilada Sauce
  • 1 ½ Cups Shredded Mexican Blend Cheese
  • Chopped Fresh Cilantro

Instructions

  1. First make the tamale layer. In a medium mixing bowl, whisk together masa, baking powder, and salt. Pour in the water and shortening. Mix using a wooden spoon or spatula until just combined. Add in the corn and mix until no more dry masa remains. Set off to the side to rest.
  2. Preheat the oven to 325 degrees F.
  3. Heat a medium saucepan over medium/high heat. Add olive oil and allow to heat up for thirty seconds. Add peppers and onions to pan. Add seasonings and sauté for 5 minutes to allow the seasonings to cook into the peppers. Turn off burner and take pan off the heat.
  4. Transfer the tamale layer to an oven-safe skillet or cast iron skillet that has been greased with butter/oil/shortening. Press down using your hands to form a layer about a ½ - 3/4” thick. Transfer the peppers and onions to the skillet with the tamale layer. Arrange in one even layer. Pour the enchilada sauce over the peppers and onions.
  5. Bake in the oven uncovered for 45 minutes.
  6. After 45 minutes remove from the oven, top with cheese, and bake for another 3-5 minutes until cheese is melted. Top with chopped cilantro, cut, and then serve.