Ingredients
For crust:
2 ½ cups water
1 ½ water
1 tsp. salt
For filling:
½ tsp. each garlic powder and ground cumin
¼ tsp. each dried oregano and ground coriander
1 Tbs. olive oil
1 cup refried beans or pinto beans
Saute:
¼ cup shredded onions
1 Tbs. olive oil
1 pound ground beef
1 chipotle chile in adobo, minced
1 Tbs. adobo sauce
2 tsp. chili powder
Puree:
1 avocado, pitted and peeled
¼ cup cream cheese
¼ cup fresh chopped cilantro
2 tsp. fresh lime juice
1 clove chopped garlic
Garnish:
Shredded cheese, lettuce, tomatoes, sour cream
Preparation
Preheat oven to 350 F. For crust: cook water, masa and salt in saucepan over med-high heat until very thick, whisking constantly, about 6 minutes. Remove from heat. Allow to cool, once cool enough to handle, press into 10 inch cast iron skillet, to form crust. Bake until firm, about 25 minutes. For filling: cook garlic, cumin, oregano and coriander in 1 Tbs. oil until fragrant, about 30 seconds. Add beans; cook until heated through, about 1 minute. Spread mixture over bottom of crust. Saute onion in 1 Tbs. oil over high heat, 1 minute. Add beef; sauté until cook through, 5 minutes. Drain all but 2 Tbs. of drippings. Reduce heat to medium and stir in chipotle, adobo and chili powder; season with salt and pepper. Spread mixture over refried beans and transfer to oven to keep warm while preparing avocado mix. Puree avocado, cream cheese, lime juice and chopped garlic until smooth; season with salt and pepper, spread over pie. Serve with garnishes.
