Mexican Tamale Pie Recipes

MEXICAN TAMALE PIE

Steps:

• Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
• Cover and lower the heat and continue cooking for 10 minutes, stirring often.
• Put the next 9 ingredients into a medium to large saucepan.
• Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
• Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
• Spoon vegetable mixture over the cornmeal.
• Bake in a 350F oven for 25 minutes.
• Sprinkle cheese on top and cook for 5 more minutes.

AUTHENTIC MEXICAN TAMALE PIE

Steps:

• PREPARE CHILI:.
• In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
• Add poblano pepper and cook for about 2 minutes.
• Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
• Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
• Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
• Drain the remaining can of beans and lightly mash.
• To thicken, add the crushed black beans and adjust spices and liquid as needed.
• Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
• TAMALE DOUGH:.
• Place corn husk in large bowl and fill with warm water.
• Weight husks down with saucer and soak until soft, about 2 hours.
• Char chilies directly over gas flame or under broiler until blackened on all sides.
• Place in medium bowls, cover tightly with plastic.
• Let stand 10 minutes.
• Peel, seed and chop chilies, set aside.
• To make dough:.
• If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
• In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
• Add broth and blend in (mixture will be crumbly).
• Transfer masa mixture to large bowl.
• In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
• Stir puree into masa mixture until blended.
• Add the rest of the corn (1 1/2 cups) to masa mixture.
• Assemble:.
• Preheat oven to 425 degrees F.
• In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
• Spray corn husk or baking dish (if not using husk).
• Spread half of cornmeal mixture on the husk or bottom of the dish.
• Spread warm chili on top of the cornmeal.
• Sprinkle green chilies on top of the chili.
• Evenly spread the remaining cornmeal mixture on top.
• Sprinkle remaining cheese on top.
• Loosely cover with foil and bake for 20 minutes.
• Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
• Remove from oven and cool for 10 minutes.
• Serve with Cilantro Cream Recipe #171578.

MEXICAN TAMALE PIE

Steps:

• Saute the meat& onions over moderately-high heat until the meat is cooked& the onions are tender (about 5 minutes) Add half the green pepper& all the garlic.
• Saute 3 minutes.
• Add the chili powder,oregano.
• 2 tbsp water& the vinegar.
• Lower the heat cover and simmer for 30 minutes.
• Stir in the remaining pepper.
• While the meat is simmering pour the milk& salt in a saucepan& heat over moderately low heat.
• Slowly whisk in the corn grits, simmer stirring often for 3-4 minutes until it comes to a full boil.
• Pour the beef mixture into a 9" pie plate.
• Cover with the corn and then pour the grits evenly over top.
• Bake in 350F oven for about 20 minutes or until the grits topping is firm and the meat mixture bubbles.
• Cut into wedges and serve.
• The grits will hold it's wedge shape but the meat mixture will be spooned out.

OLD-SCHOOL TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.