From Cookinglight.com. Serves 4. Member Carole DiCicco sent this in and said she has used chicken as well as beef and corn in place of the lima beans. I used green beans when I made it, but one could also use edamame that was frozen from earlier in the season. Took about an hour and 15 minutes from start to finish.
1 cup masa harina
1 teaspoon salt, divided
1/4 teaspoon ground red pepper (optional)
1 cup boiling water
1 tablespoon olive oil
8 ounces ground beef
1 1/2 cups chopped onion
3 garlic cloves, minced
1 poblano chile, seeded & chopped; other chili peppers would be good too (more or less per your taste)
1/2 teaspoon freshly ground black pepper
8 ounces tomatillos (about 8 small), chopped
1 cup frozen baby lima beans
2 tablespoons butter, melted
1/2 teaspoon baking powder
1/4 cup (1 ounce) crumbled queso fresco cheese - feta is good too
2 tablespoons chopped fresh cilantro
Preheat oven to 400° Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes. Sprinkle with crumbled queso fresco and cilantro.