Moms My Aunts Tamale Pie Food

PORK TINGA TAMALE PIE

Steps:

• The filling: position oven rack to the middle position; preheat oven to 450°.
• Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
• Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
• Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
• Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
• Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
• Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
• Stir in the tomatoes, broth, and sugar; bring to a simmer.
• Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
• Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
• The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
• In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
• Smooth the filling into an even layer in the skillet.
• Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
• Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
• Let the pie cool for 10 minutes before serving.

LAYERED TAMALE PIE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet and add onions; cook until tender, but not brown.
• Add beef, brown well and Drain.
• Mix in the Taco Seasoning and 3/4 Cup water; let simmer for 5 minutes, uncovered, stirring frequently, until spice mixture is no longer runny.
• Stir crushed tomatoes, corn, and cornmeal into the meat; mix well.
• In an 9X9 round pyrex (or well greased metal) baking dish, place 4 of the 8 tortillas on the bottom, spread out, to cover the pan, add 1/2 of the meat mixture over the tortillas,and then 1/2 of the cheese.
• Repeat this layering process, ending in cheese.
• Place in oven to heat through, and melt cheese (about 25 minutes).
• Cut into 8 pieces across, as you would a pie.
• Serve!

TAMALE PIE

Steps:

• In a large skillet melt butter over medium high heat. Stir in beef and onion and cook for 5 minutes or until beef is browned. Drain excess fat.
• Stir in corn, tomatoes, sour cream, cornmeal, olives, chili powder, salt and cumin.
• Sprinkle cheese over top to witin 1/4 inch of edges. Cover.
• Reduce Heat and simmer 20 minutes.
• Serve hot with salsa (if desired).

MOM'S TAMALE PIE

Steps:

• Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm., Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder., Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving.