Tuesday, January 30, 2007

Tamale Pie (an adaptation by Moi)

A month ago I wrote about my favorite guilty food pleasure. Here's the recipe. Maybe soon I'll dig out my recipe for Carnitas.


  • 1 cup chopped onion
  • 1 Poblano, passilla, or Anaheim chili - roasted
  • 3/4 pound ground beef, -OR - chicken, -OR- turkey, - OR- cubed roasted chicken breasts (two ½ breasts with bone and skin for the roasting), -OR- left over pork carnitas -OR- shredded beef machacca.
  • (2) 14.5-ounce cans diced tomatoes – puree 1/2 of one can, leave 1/2 and one can diced. Using seasoned diced tomatoes is fine.
  • (1) 12-ounce can (1 1/2 cups) whole kernel corn, drained
  • (2) small cans sliced olives or (1) can whole olives (sliced or not) 1 clove garlic, minced
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon Ancho chili powder
  • 1 finely diced jalapeno pepper (I add this at the end in small measure and taste for heat factor)
  • 1 1/2 cups shredded/grated sharp Cheddar cheese, or Jack, or Colby

  • 3/4 cup yellow corn meal
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1 tablespoon butter
  • Place chili pepper on foil lined cookie sheet 3 inches under broiler. Broil for about 6 minutes until charred and/or blackened. Turn over repeat until all sides are roasted. Place in heavy zip-lock bag for 15 minutes. (I usually dice the onion and prep the other ingredients during this time.)

    After the 15 minutes remove chili from the bag, de-seed and de-stem, remove skin and membranes. Dice same size as onion.

    Over medium high heat, in large sauté pan, pour 1 teaspoon of oil. Add onion and chili and cook till just tender. Add meat: brown lightly.

    Add next 8 ingredients (through Ancho Chili powder) and simmer 20 to 25 minutes, until thick.

    Begin corn meal topper: In sauce pan stir corn meal and salt into cold water.

    Cook till thick, stirring frequently so it doesn’t stick. After 15 minutes add butter; mix well.

    Pre-heat OVEN 375 degrees

    Add cheese and diced jalapeno to meat mixture; stir till melted.

    Pour into greased 10 x x 1 1/2-inch baking dish.

    Spoon/spread cornmeal topper over top of meat.

    Bake casserole in moderate oven (375 deg) about 40 minutes.

    Serve with sour-cream, more grated cheese, and salsa.

    Makes 6 servings.

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