Green Chile Tamale Pie Food

TAMALE PIE

Steps:

• Preheat oven to 375 degrees.
• Fry hamburger and drain.
• Add the onions, green pepper and garlic; cook until onions are golden.
• Add tomatoes, corn,olives, salt and pepper, and chili powder; stir and add corn meal.
• Pour this all in a 13x9-inch pan.
• In a sauce pan pour in 2 cups milk, 1 teaspoon salt, 2 tablespoons butter and 1 cup of corn meal.
• Stir until thick (it thickens fast).
• Pour mixture on top of the hamburger mixture. If you desire, sprinkle cheddar cheese on top.
• Bake until golden, about 45 minutes to 1 hour.

CHILE TAMALE PIE

Steps:

• Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

GREEN CHILE CHICKEN TAMALE BAKE

Steps:

• Heat oven to 400°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, stir 1/4 cup of the shredded cheese, the milk, eggs, cumin, red pepper flakes, cream-style corn, cornbread mix and chopped green chiles until just combined. Spread evenly in baking dish.
• Bake 15 to 20 minutes or until corn mixture is just set and edges are lightly golden brown.
• Use fork to poke holes in top of corn mixture. Pour enchilada sauce evenly over top.
• Toss chicken with taco seasoning mix, then sprinkle over the top. Sprinkle remaining 1 cup shredded cheese on top of chicken.
• Bake about 15 minutes or until cheese is melted. Let stand 5 minutes before serving.
• Top with chopped green onions, chopped cilantro and dollops of sour cream.
• To freeze: Cool completely after baking, then cover tightly with plastic wrap and foil before freezing. When ready to bake, remove plastic wrap and foil. Heat oven to 400°F. Cover dish with just foil. Bake 40 to 45 minutes or until heated through. Tip: If you plan to freeze your dish, I'd suggest baking it ahead of time in a non-glass dish--otherwise, you'll want to let the dish thaw for a bit before placing it in the oven so the glass doesn't run the risk of shattering.

GREEN CHILE TAMALE PIE

Steps:

• Preheat oven to 400°.
• Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
• Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
• Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently.
• Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
• Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer.
• Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes.
• Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.

GREEN CHILE TAMALES

Steps:

• Combine the roasted poblanos and tomatillo salsa in a blender of food processor. Puree until smooth. Add the pureed chile mixture to the masa dough and mix well to combine. Reserve at room temperature. Follow method of filling and steaming as in Turkey Tamale recipe.
• In a blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend; drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.

GREEN CHILE AND CHICKEN (TAMALE FILLING)

Steps:

• PLace the chicken breasts, garlic cloves, whole 1/4 onion, jalapenos, serranos and salt in a large stock pot. Fill with water until the breasts are covered.
• Cook on medium high heat for 25-30 minutes or until chicken is tender and almost falling off the bone.
• Take the chicken breasts out of the water and set aside.
• Place the jalapenos, serranos, garlic, and whole onion in the blender. Add in 1/2 cup of the cooking liquid and blend on high for a minute or so until the chiles are pureed.
• Heat the oil in a saute pan. While the oil is heating up, cut the zuchinni into a small dice about the size of sweet peas. Add the zuchinni and diced onion to the saute pan. Saute the mixture for 5 minutes or until the zuchinni starts to soften. Add in the 1/2 chicken bouillon cube and stir until it is melted. Pour in the chile and stir to combine. Let the mixture cook for 2 minutes on a low boil.
• Next, shred the chicken using your fingers or two forks. Add the shredded chicken into the chile. Stir to combine. The mixture should not be too thick, if it is add an additional 1/4 cup of the cooking broth.
• Taste for salt and add if necessary.
• The mixture is now ready to be stuffed in tamales or whatever you may be using it for.

SWEET TAMALE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
• Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
• Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
• Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.

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.

CORN AND GREEN CHILI TAMALE CASSEROLE

Steps:

• Preheat oven to 375°F Place frozen tamales in microwave and cook on high until thawed, about 5 minutes.
• Remove husks.
• Cut tamales in half lengthwise.
• Place in single layer in 10-inch-diameter glass pie dish.
• Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro.
• Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend.
• Drizzle over casserole.
• Sprinkle grated cheese over top.
• Bake casserole until heated through and bubbling, about 35 minutes.
• Sprinkle with 1/2 cup cilantro.
• Serve with avocado and more salsa, if desired.