Instructions

Tamale Topping

1. In a medium sized saucepan, bring 6 cups of water to a boil. Gradually whisk in the masa harina and return to a boil, stirring constantly. Lower heat and add the salt, chili powder, and olive oil. Transfer mixture to a glass bowl, cover, and place the bowl over a saucepan of simmering water.

Filling

1. While the masa harina warms over the simmering water, heat the oil in a large pot over medium heat. Add the onion, pepper, and celery. Saute until vegetables soften and onion becomes translucent, about 5-7 minutes. Stir in the garlic, corn, beans, oregano, cumin, chili powder, and salt. Add the reserved bean both or 1 1/2 cups water if using canned beans. Lower heat and simmer uncovered until most of the liquid has evaporated, about 30 minutes.

Assembly

1. Preheat the oven to 375. Transfer half the masa harina to a 9×13 baking dish or a quarter of the filling to 2 (10-inch) round baking dishes. Let it set for 5 minutes. Spread half the filling evenly over the masa. Layer with the olives, half of the cheese, and then the remaining half of the filling. Stir the remaining cheese into the rest of the masa and spread over the filling. Bake uncovered for 50-60 minutes, until hot ad bubbly. Serve with sour cream, sliced avocado, and cilantro, if desired.