Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Fillin | Weeknight Dinners | Umami

Ingredients

• For the Masa:
• 1 pound (3 cups) masa harina para tamales (see note)
• 3 cups homemade or store-bought low-sodium chicken stock or water
• 6 ounces (3/4 cup) cold lard or Crisco
• 2 teaspoons kosher salt
• 2 teaspoons baking powder
• For the Filling (see note):
• 2 ancho chilies, stemmed and seeded
• 1 cup low-sodium chicken broth
• 2 tablespoons lard or vegetable oil
• 1 medium white onion, chopped
• 3 medium cloves garlic, chopped
• 4 cups cooked black beans (from four 15-ounce cans or 2/3 pound dried black beans simmered until tender)
• Kosher salt
• Nonstick cooking spray or vegetable oil, for greasing
• Hot sauce and salsa verde , for serving