-=> Ben Collver wrote to Dave Drum <=-

 BC> I made this tamale pie a few days ago and i was happy with how it
 BC> turned out.  I used dried pinto beans i cooked in the crockpot and i
 BC> stuck to the recipe 100%.  I topped it with homemade hot sauce and
 BC> enjoyed it. Without the hot sauce, i think the recipe would have needed
 BC> cumin and chiles.

Did you forget to c & P the recipe?   Bv)=

 BC> Oh yeah, both this and my other tamale pie recipe instruct you to pour
 BC> corn meal into boiling water.  I was using masa flour and this almost
 BC> instantly clumped into masa lumps.  I vaguely recall reading somewhere
 BC> that it will stir into cold water more easily.  So the next time i
 BC> make it, i will try stirring the flour into the water first and THEN
 BC> bringing it to a boil.

If you did, that's OK. I am not muchof a fan of tamales as I do not care 
for masa unless it's crisped up considerably - like for tortillas used 
in tacos or empanadas.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanadas De Chipilin
 Categories: Greens, Beans, Cheese, Breads
      Yield: 10 servings
 
      1 lb Medium or fine-grind fresh
           - corn masa for tortillas
    1/3 c  Chopped fresh chipilin or
           - mature spinach, swiss
           - chard or Tuscan kale
      1 ts Kosher salt
  1 1/4 c  Refried black beans
      2 oz Queso Cotija or queso
           - fresco; crumbled, more to
           - serve
      3 c  Oil; for frying
           Crema and pico de gallo, to
           - serve
 
  In a large bowl, knead the masa, chipil¡n, salt and 2
  tablespoons water with your hands until the ingredients
  are well incorporated and the mixture is soft and
  pliable but doesn't stick to your hands, 3 to 5 minutes.
  If it's still dry or crumbly or if it sticks to your
  hands, add another tablespoon or 2 of water and continue
  to mix. Cover the bowl with plastic wrap, and let the
  masa rest for 30 minutes.
  
  Cut and remove the zip-top from a 1-gallon freezer bag.
  Cut the sides of the bag, so that you have 2 square
  pieces of plastic. If you have a tortilla press, use it
  here and trim the sides of the bag to fit the flat
  surface of the press.
  
  Divide the dough into 10 balls about (1 1/2" in diameter
  and about 50 grams apiece). Arrange on a sheet pan and
  keep covered with a damp kitchen towel while you press
  and fill the empanadas.
  
  Fill a Dutch oven or other heavy deep pot with oil so
  that it comes up about 3/4" up the sides. Heat on high
  until the oil reaches a temperature of 400 degrees. (You
  may need to adjust the heat to maintain the temperature
  as you fry the empanadas.)
  
  Line the tortilla press, if using, with the cut plastic
  (or use a smooth, flat-bottomed skillet), and working
  with a ball at a time, press each portion of masa into a
  6 1/2" round and remove the top sheet of plastic.
  Arrange 2 tablespoons of beans (if using canned, use
  heaping tablespoons to use the whole can) in a line down
  the center of the masa, leaving about 1/2" of space
  between the edge of the masa and the filling. Top with a
  teaspoon of queso. Using the bottom piece of plastic to
  help you, fold the plastic in half so that the two sides
  of the masa close over the filling. Pinch the plastic
  just outside of where the edges of the masa come
  together to seal the empanada. Peel off the plastic and
  transfer empanada to a sheet pan. Repeat with remaining
  masa and filling.
  
  Using a metal spatula, lower a single empanada into the
  hot oil. Spoon hot oil over the top for about 15
  seconds, to seal the top side. Continue cooking until
  the empanada is golden brown and crispy, about 90
  seconds per side. Transfer to a wire rack and repeat
  with the remaining empanadas.
  
  Top warm empanadas with a drizzle of crema and a
  sprinkle of queso. Serve with pico de gallo alongside.
  
  By: Rick A. Martinez

  Yield: 10 empanadas
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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