Claire
Master Chef
I don't know if this is really where this belongs, as I don't think it is "authentic" to anything or anywhere, but one of those western mish-mashes. But I've made it three times and it was a hit all three times. The problem? I don't have anything resembling a recipe for it. That is no big deal for the bottom layer(s) of ground meat, maybe/maybe not beans, etc (even leftover chili!), but when it comes to the top, masa, layer, I've used recipes for various tamales in all of the cookbooks I own, or on the back of the bag of masa harina. The problem with using a basic tamale masa recipe is that tamales are usually steamed, so I feel mine is a little on the dry side (no complaints from my husband or friends who eat it, though!). Anyone got a moist recipe for the masa layer on top? NO I DO NOT WANT CORNBREAD.