Sunday Chile Rellenos (Slow Cooker)

photo from here

I haven't tried this yet, but it would be a good one for a Sunday at home

For the Masa:
2 cups masa harina
10.5 oz beef broth
1 tsp baking powder
1/2 tsp salt
2/3c butter, room temp

For the Chiles:
4-5 green chiles such as poblano, de-seeded and halved
1 lb cooked, shredded meat (chicken or pork or maybe try black beans)
1 lb total of shredded cheese, like 1/2 lb cheddar and 1/2 lb jack or 1/2lb cotija
14 oz crushed tomatoes, ideally fire roasted
(the recipe calls for 4 eggs, but I am skipping it #allergies)
3/4 c evaporated milk
2 tsp flour

- grease the sides and bottoms of the crock pot with butter
- mix the butter with approx one tablespoon of the broth to thin out the butter.  Mix the masa with the salt and baking powder, then mix in the butter.
- add in the broth in increments until you get desired texture (not too runny).  You may not end up using all the broth.
- layer the chiles in the bottom of the crock pot, followed by the masa mixture, shredded meat, cheese and tomatoes.
- Mix the milk and flour.  Pour over crock pot.
- cook on High 2-3 hours.