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1
Roast the onions and peppers: Preheat the oven to 450.
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2
Spread the sliced onions on one ungreased baking sheet, and place the peppers on another.
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3
Put both baking sheets into the hot oven.
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4
Roast the onions, stirring once or twice, for 25 to 30 minutes, until they are browning and soft.
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5
Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling.
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6
Let the vegetables cool.
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7
Lower the oven temperature to 375.
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8
Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 teaspoon salt.
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9
With your hand, incorporate the butter by squeezing the dough through your fingers.
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10
Add the water slowly, stirring and squeezing with your hand.
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11
Mix until the ingredients are blended.
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12
Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds.
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13
Cut them into strips, if you like, or leave them in one piece.
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14
Mash the beans with a potato masher, or blend them in a food processor, leaving a bit of texture.
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15
Press the dough into a 9-by-9-inch baking pan.
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16
Spread the beans evenly over the dough.
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17
Lay the peppers on the beans.
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18
Dot with goat cheese, then cover the cheese with the onions.
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19
Cover the pan with foil.
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20
Bake the tamale pie for 40 minutes.
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21
While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly.
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22
After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic.
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23
If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce.
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24
Simmer the tomato sauce for 25 minutes, stirring once or twice.
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25
Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
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26
When the pie has finished baking, cut it into 4 pieces.
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27
Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce.
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28
Garnish with the scallions, and serve.
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29
Variations: This dish can be dressed up with other garnishesdollops of sour cream, chopped cilantro, toasted pumpkin seeds, and lime wedges.
