TAMALE PIE
A flavorful Mexican-inspired ground beef and vegetable casserole is nestled under a crunchy-tender cornbread topping.
Provided by Katie Workman
Categories Main Course
Time 1h
Number Of Ingredients 25
Steps:
- Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
- Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
- Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
- While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
- If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
- Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.
Nutrition Facts : Calories 570 kcal, Carbohydrate 32 g, Protein 29 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 131 mg, Sodium 945 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
TASTY BUNS
These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I'll never go back!) ha!
Provided by Yogi8
Categories Yeast Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix 2 C flour& yeast.
- In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
- Add all at once to flour mixture and beat till smooth.
- Mix in enough flour to make a soft dough (2-3 Cups).
- Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
- Bake in preheated 400 degree oven 12-15 minutes.
Nutrition Facts : Calories 302.9, Fat 10.4, SaturatedFat 1.7, Cholesterol 2.9, Sodium 205.9, Carbohydrate 45.4, Fiber 1.7, Sugar 4.3, Protein 6.5
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