Tamale Bread Food

SPOON BREAD TAMALE BAKE

Steps:

• In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray., In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened., Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

BASIC TAMAL DOUGH

Steps:

• If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
• Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
• Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
• The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.

TAMALE LOAF

Steps:

• Pre-heat oven to 350'.
• Saute onions and garlic in 1 tbs butter.
• Add in meat and chili powder and cook till meat looses color.
• In separate kettle cook corn, tomatoes and corn meal into a mush. Go slowly and stir as it will stick. Stir in beaten eggs, then meat mixture- add olives and mix until evenly combined.
• Put into a large 9x12 greased casserole pan and bake uncovered for 45 mins to 1 hour or until center is dried out and firm. If using cheese top last 20 minutes
• Topping Ideas: Salsa, Sour Cream, Hot Sauce.

SPOON BREAD TAMALE PIE

Steps:

• Brown the meat, sauté the onions and peppers. Add the garlic, salt, pepper, tomatoes, corn and chili powder and simmer for 5 minute Stir in 1/2 c cornmeal and 1 c water. Transfer to a casserole dish.
• Heat the milk with the 1 tsp salt and butter and stir in 1/2 c cornmeal. Cook until thick. Stir in the cheese and beaten eggs. Pour over the meat mixture.
• Bake uncovered at 350°F for 1 hour or until he topping is cooked to a cake-like consistency.

TAMALE BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Brown ground beef.
• Drain well.
• Add taco seasoning and water to ground beef.
• Prepare corn muffin mix as directed on box.
• Mix ground beef and corn muffin mixture.
• Spray 10x15 pan with cooking spray.
• Pour mixture into pan.
• Level mixture.
• Bake for 25 minutes.

TAMALE BELL PEPPERS

Steps:

• Heat oil in a 2 quart saucepan.
• Saute garlic and onion until softened, about 3-5 minutes.
• Add chili powder and ground cumin and cook briefly.
• Stir in tomatoes, corn meal and salt.
• Cook and stir occasionally until mixture is thick and bubbling, about 10 minutes.
• When thick stir in beans, corn, and 1/2 cup cheese.
• Preheat oven to 350 degrees.
• While cornmeal cooks, slice tops from peppers.
• Remove seeds and inner ribs.
• Blanch peppers in boiling water for about 4 minutes.
• Drain well.
• Spoon cornmeal mixture into peppers.
• Place peppers upright into baking pan.
• Top thickly with remaining cheese.
• Pour hot water about 1/2 inch deep around peppers.
• Bake for 40 minutes or until peppers are tender.

CORN BREAD TAMALE PIE

Steps:

• Sauté the ground beef and onion over medium heat.
• When onion is translucent and the meat is browned, add black beans, corn, tomato sauce, broth or water, bell pepper, chili powder, cumin, salt, pepper and simmer for 15 minutes.
• Set aside and prepeat the oven to 425°F
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• In a small bowl, whisk together the egg, milk, and vegetable oil.
• Pour the milk mix ingredients over the cornmeal mix and whisk together until well-combined.
• Spread the meat mixture into a 3 quart casserole and cover with the corn bread topping. Don't worry if the cornbread falls into the meat mixture; it will rise while baking.
• Bake until corn bread is brown, about 20-25 minutes.