Tamale Torte with Black Bean Chile and Red Chile Sauce

Once again I'm trying a meatless meal for dinner tonight. This recipe incorporates two things both my husband and I love, Chili and Mexican food. Of course we have the same conversation every time I serve a vegan or vegetarian meal:

Alex: "Is there chicken in this?"
Me: "No."
Alex: "Is there steak in this?"
Me:"No."
Alex: "There should be."

This is a very hearty one dish meal. The entire recipe is suppose to yield 8 serving however I was full half way through one serving. Needless to say, we will be eating this for at least a couple of days.

Tamale Torte with Black Bean Chile and Red Chile Sauce adapted from The Millennium Cookbook.

Ingredients: Black Bean Chili

• 1 red onion diced


• 1 yellow onion diced


• 4 cloves of garlic minced


• 1/2 cup vegetable stock


• 1 tablespoon ground cumin


• 1 tablespoon chile powder


• 1 teaspoon dried oregano


• 2 bay leaves


• 2 cans black beans, drained and rinsed


• 1 can red kidney beans, drained and rinsed


• 1 can tomato sauce


• 1 cup vegetable stock


• 1 teaspoon salt

Ingredients: Red Chile Sauce

• 2 Anaheim chiles


• 1 jalapeno pepper


• 8 cloves of garlic


• 26-ounce can of pureed tomatoes


• 2 cups of water


• 2 tablespoons sugar


• 1 tablespoon ground cumin powder


• 2 teaspoons dried oregano


• 1 teaspoon salt

Ingredients: Masa Batter

• 4 cups masa flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 4 cups soy milk


• 1 can corn, drained and rinsed

Directions: Black Bean Chili

In a large skillet, saute onions and garlic in 1/2-cup of vegetable stock over medium-high heat, until liquid evaporates.

Add the cumin, chile powder, oregano,and bay leaves.

Add beans, tomato puree, and 1 cup vegetable stock. Cover and simmer for 20 minutes. Set aside.


Directions: Sauce

In a dry medium saucepan toast the chiles over high heat, turning them, until they darken.


Remove from pan and let cool to touch. Remove stems and seeds of the chiles.

Toast the garlic in the same manner until half of each clove is blackened.
Remove from pan and set aside.

Combine Chiles, garlic, pureed tomatoes, water, sugar, cumin, oregano, and salt.
Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
Stirring every 10 minutes.


Remove from heat, let cool, then puree until smooth.

Directions: Batter

In a large bowl, combine masa, baking powder, and salt.


Gradually add soy milk.

Then fold in corn.


I found I had to get my hands dirty at this point since it would not combine nicely with out a little hand mixing.

Preheat oven to 350 degrees.

Lightly oil baking dish, I used my large casserole, but you can use an 11 x 9 inch baking dish.

Spread half masa batter on the bottom.


Top with black beans.

Followed by the remaining masa batter.


Cover with aluminum foil and bake for 40 minutes

Remove foil and cook for 10 minutes.

Let cool for 10 to 15 minutes.


Slice into 8 portions and serve with sauce.

Bon Appétit

D

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