Tamale Torte with Black Bean Chile and Red Chile Sauce

This recipe, adapted from The Millennium Cookbook, was declared a winner by friends and family. When the Red Chile Sauce ran out the second day, a can of fire-roasted enchilada sauce made an acceptable substitute. Canned beans could be used as well, to shorten kitchen time.

2 yellow onions, chopped
4 cloves garlic, minced
1/2 cup vegetable stock
1 tablespoon ground cumin
1 tablespoon chile powder
1 teaspoon dried oregano
2 bay leaves
4 cups cooked black beans
1 cup tomato puree or tomato sauce
1 tablespoon molasses (optional)
1 cup vegetable stock, or liquid from cooking beans
1 teaspoon sea salt

Masa Batter:
4 cups masa harina
1 teaspoon baking powder
1/2 teaspoon salt
4 cups soy milk
1 cup corn kernels, fresh or frozen

Red Chile Sauce
Cilantro-Tofu Cream

To make the chile: In a large skillet with a cover, sauté the onions and garlic in the stock over medium-high heat until the liquid evaporates. Add the cumin, chile powder, oregano, and bay leaves. Stir well to toast the spices before adding the beans, tomato puree, and stock or bean liquid. Cover and simmer for 10 minutes, then remove the cover and simmer for 5 minutes. Add salt and remove bay leaves. Set aside.

To make the batter: In a large bowl, combine the masa, baking powder, and salt. Gradually stir in the soy milk. Fold in the corn kernels.

Preheat the oven to 350 degrees. Lightly oil an 11 x 9 inch baking dish. Spread half the masa batter on the bottom. Cover with the black bean mixture, then top with the remaining masa batter. Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for 10 minutes. Let cool for 10 to 15 minutes before serving. To serve, pour approximately 1/2 cup Red Chile Sauce on a plate and top with a 3-inch square of the torte. Add a dollop of Cilantro-Tofu Cream.

Red Chile Sauce:
2 ancho chiles
2 guajillo or ancho chiles
8 cloves garlic
24 ounces crushed tomatoes, canned
2 cups water
2 tablespoons sugar
1 tablespoon ground cumin powder
2 teaspoons fresh, or 1 teaspoon dried oregano
1 teaspoon salt

In a dry medium saucepan, toast the chiles over high heat, turning them, until they darken, about 3 to 5 minutes. (You may also roast over the flame of a gas burner.) Remove from the pan and let cool to the touch. Remove the stem and seeds of the chiles. Toast the garlic cloves in the same manner until half of each clove is blackened. Remove from the pan and set aside. Combine the chiles, garlic, pureed tomatoes, water, sugar, cumin, oregano, and salt. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent scorching. Remove from the heat and let cool. Blend the sauce in a blender or food processor until smooth. Set aside.

Cilantro-Tofu Cream: