Tamale Cake Skillet Recipe

Prepare skillet and beef

Preheat oven to 375°F (190°C). If your shredded beef is cold, warm it in a small saucepan with 2–3 tbs of salsa verde or a splash of broth to keep it moist. Taste and season with salt as needed.

Mix masa batter

In a large bowl, combine masa harina, baking powder, salt, and sugar. Stir in warm broth gradually, mixing until a thick, spreadable batter forms. Beat in melted butter until incorporated and the batter becomes lighter in texture. Fold in shredded cheese.

Assemble in skillet

Heat an oven-safe 10–12 inch skillet over medium heat and add 1 tbs vegetable oil to coat. Spread half of the masa batter evenly in the skillet to form a base layer (about 1/2" thick). Smooth the surface with a spatula.

Add beef and beans

Spread the warmed shredded beef evenly over the masa base, leaving a small border. If using black beans, scatter them over the beef. Spoon any juices from the beef evenly but avoid making the batter soggy.

Top with remaining masa and cheese

Dollop and then smooth the remaining masa batter over the beef to fully cover it. Sprinkle the remaining shredded cheese over the top. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the masa is set and the edges are lightly golden. An inserted toothpick should come out mostly clean.

Finish

If you want a crisp top, broil for 1–2 minutes watching carefully until lightly browned. Remove from oven and let the tamale cake rest 5 minutes before adding queso and garnishes.

Roast hatch chiles (if not pre-roasted)

If you haven't already roasted chiles, char them over a gas flame, under a broiler or on a hot skillet until blistered on all sides. Seal in a bowl covered with plastic wrap for 10 minutes, then peel, seed and chop.

Make the queso

In a small saucepan over medium-low heat, combine half-and-half and heavy cream and warm until steaming (do not boil). Add cubed American cheese and shredded Monterey Jack in small batches, stirring constantly until fully melted and smooth. Stir in chopped hatch chiles and optional green salsa or jalapeño for heat. Season with 1/2 tsp salt and keep warm on the lowest heat or transfer to a small insulated container.

Top skillet

Spoon the warm hatch chili queso over the center of the rested tamale cake, letting it pool and slightly sink into any surface cracks.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Mix gently and let sit 10 minutes to marry flavors. Taste and adjust salt or lime if needed.

Whisk together sour cream, Greek yogurt (if using), lime juice, lime zest and 1/4 tsp salt until smooth. If too thick, thin with 1–2 tbs water or milk to a drizzling consistency. Transfer to a squeeze bottle or small bowl for drizzling.

Arrange sliced or diced avocado and scatter fresh cilantro leaves over the queso-topped tamale cake.

Spoon pico de gallo in a few generous spoonfuls across the top.

Drizzle lime crema over the top in a zigzag pattern and add several dollops or spoonfuls of salsa verde. Sprinkle crumbled cotija or queso fresco if using.

Serve the skillet directly at the table with lime wedges on the side. Provide a spatula to cut generous slices: each slice will have masa, beef, hatch queso and fresh garnishes.