Directions

1. Preheat the oven to 400°F.

2. In a blender, combine whole peeled tomatoes, chipotle chiles, adobo sauce, and broth, and pulse until smooth.

3. In a large cast iron skillet, sauté the onion in olive oil until softened. Add the chopped garlic and sauté for a few more minutes. Add the salt, brown sugar, coriander, and cumin, stirring for another minute or two to toast the spices.

4. Add the tomato and chipotle mixture to the onion mixture along with the leftover shredded turkey and allow to come to a simmer. Taste and add salt or additional adobo sauce from the canned chilies if desired. Add beans (if using) and stir well. Let the mixture simmer, allowing its liquid to reduce, while you make your masa.

5. To make the masa, combine the masa harina, baking powder, and salt in a medium bowl. Add the melted butter and broth and stir until smooth.

6. Stir in 1 cup of shredded cheese into your turkey and salsa mixture.

7. Now drop large spoonfuls (an ice cream scoop can be helpful) of your masa onto your turkey and salsa mixture, spreading gently to cover as best as possible. The masa will be very thick and may not cover every inch, but that's okay. Sprinkle the remaining cup of cheese over the masa layer.

8. Bake for 40 minutes or until the top is browned and the sauce is bubbling at the edges. Let your tamale pie rest for about half an hour, allowing flavors to further meld.

9. Serve as is or top with Mexican crema, cilantro, scallions, or more cheese!