Tamales are incredibly popular around here likely in part because we're so close to the Mexican border. The downside is they're a tremendous amount of work to make from scratch and unless you're into some sort of "flashmob" scene for extra hands when you're making them, most of us "locals" settle for a tamale pie instead. I've been known to make it from time to time myself and it usually involves a chili like base with a cornbread topping; however, this multi layer version's so darn good it puts the others to shame. It starts with the filling which is...