South Of The Border Essential Mexican Cottage Pie Food

SOUTH OF THE BORDER SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F.
• Roast Poblanos under broiler skin side up until skins are black. Seal in a paper bag, let sit 10 minutes.
• Brown ground beef, strain and rinse. Add taco seasoning and 3 tablespoons of water and simmer until thickened.
• Warm refried beans, add 1 cup salsa and 1 cup cheese stirring until melted.
• Spray 9x9 baking pan with cooking spray. Peel skins from Poblanos and arrange in bottom of pan.
• Drain hominy well and pour on top of peppers.
• Sprinkle crushed tortillas on top of hominy.
• Spread refried bean mixture on top of chips.
• Cover refried beans with remaining cheese.
• Sprinkle black olives and sliced onions over top of cheese.
• Bake for 20 minutes or until cheese is melted. Turn on broiler for last couple of minutes to brown the cheese.
• Serve with sour cream and chopped tomatoes.

SOUTH OF THE BORDER PIE

Steps:

• In a saucepan cook onion and garlic in hot oil till tender but not brown.
• Stir in chili powder, cumin, and salt.
• Cook for 1 minutes more.
• Cool.
• Stir in beans, cooked rice, cheese, milk, and eggs.
• Spray a 10-inch pie place or quiche dish with nonstick coating.
• Spoon mixture into pie place and bake, uncovered, at 350 degrees for 25 minutes or till center is set.
• Let stand 10 minutes.
• If desired, sprinkle with green pepper and serve with salsa.

SOUTH OF THE BORDER PIE

Steps:

• 1. heat oven to 475°. Make cornmeal pastry. Bake until light Brown, 8 to 10 minutes; cool.
• 2. Reduce oven temperature to 400. Mix beans, chilies, and pepper sauce; spread over crust.
• 3. Mash avocado. Mix in sour cream and lemon juice; reserve. Arrange tomatoes around edge of pan.
• 4. Arrange onion in ring around tomatoes. Spoon reserved avocado mixture into ring next to onion; sprinkle avocado mixture with cheese.
• 5. Place green pepper in center. Bake until hot and cheese is melted, about 15 minutes. Makes four servings or 16 appetizers
• 6. cornmeal pastry: 1/3 cup +1 tablespoon shortening or 1/3 cup lard 1 cup flour 1/4 cup yellow cornmeal 1/2 teaspoons salt 3 to 4 tablespoons cold water cut shortening into flour, cornmeal and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured cloth covered board. Roll pastry 1 inch larger than inverted 12 inch pizza pan. Fold pastry into quarters; place in pan. Unfold and ease into pan, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute if desired. Prick bottom and side thoroughly with fork.

SOUTH-OF-THE-BORDER ESSENTIAL: MEXICAN COTTAGE PIE

Steps:

• 1. PREP/PREPARE
• 2. I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters... Because I can.
• 3. You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
• 4. If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 - 6 months.
• 5. Gather your ingredients (mise en place).
• 6. Make some mashed taters and keep warm.
• 7. STAGE I
• 8. Add the butter and oil to a large skillet over medium heat.
• 9. When the butter melts, add the onions and carrots, then partially cook for about 2 - 3 minutes.
• 10. Add the garlic and stir for an additional 30 - 60 seconds.
• 11. STAGE II
• 12. Add the beef and chorizo.
• 13. Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 - 12 minutes.
• 14. STAGE III
• 15. Add the dry spices.
• 16. Stir to combine, about 60 seconds.
• 17. STAGE IV
• 18. Add the remainder of the ingredients.
• 19. Stir and allow to simmer until the filling reduces and begins to thicken, about 10 - 15 minutes.
• 20. ASSEMBLY
• 21. Add the hot mixture to a small bowl (ramekin).
• 22. Lay a slice of provolone on top, if using.
• 23. Cover with the warm mash taters, and a pat of butter.
• 24. If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 - 2 minutes.
• 25. PLATE/PRESENT
• 26. Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
• 27. Keep the faith, and keep cooking.