Poblano Tamale Pie

Preheat the oven to 350°F. Lightly oil a small baking dish with 1 tsp vegetable oil. In a large bowl, combine the butter, turbinado sugar, ½ tsp salt, and 1¼ cups hot tap water and mix well. Add the masa harina, whisk well, and pour the batter into the baking dish. Smooth out the top with a spoon and cover tightly with foil. Bake the tamale dough until it’s cooked through, about 20 minutes.

Deseed and thinly slice the poblano peppers. Peel and thinly slice the garlic.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced peppers and garlic and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned in places, about 8 to 10 minutes. Add the cream cheese and 2 tbsp water and reduce heat to low. Simmer until creamy, about 2 to 3 minutes.

Drain and rinse the pinto beans. Place a small saucepan over medium heat and add the beans, as much of the chipotle morita spice as you’d like, ¼ tsp salt, and 2 tbsp water. Mash some of the beans with a fork and cook until hot, stirring frequently, about 3 to 4 minutes.

Dice the tomato. Pick half the cilantro leaves for garnish, set aside, and roughly chop the remaining leaves and stems. Halve the avocado and remove the pit. Scoop out the flesh, add to a medium bowl, and roughly mash with a fork. Add the diced tomato, chopped cilantro, and a pinch of salt to the avocado and stir the guacamole.

Cut the baked tamale dough into 4 squares and lay 2 of them onto plates. Top with sauteéd poblanos and another slice of the tamale. Spread with chipotle pinto beans. Top with guacamole and cilantro leaves and enjoy!