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

Name: Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Fillin | Weeknight Dinners
Ingredients: 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; 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

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Cast iron skillet
Hand mixer
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Potato masher
Bean masher
Baking dish
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Plastic wrap
Skillet
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Ingredients

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
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