Tex Mex Tamale Pie Food

TAMALE PIE

Steps:

• For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
• For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
• Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
• Preheat the oven to 400 degrees F.
• Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

TEX-MEX TAMALE PIE

Steps:

• Heat oven to 375°F.
• Cook meat with taco seasoning mix as directed on package.
• Mix muffin mix, dressing, chiles and egg just until blended. Spread half the batter onto bottom of 9-inch pie plate sprayed with cooking spray; top with seasoned meat, 1/2 cup cheese and remaining batter.
• Bake 20 min. Top with remaining cheese and onions; bake 10 min. or until cheese is melted.

TEX-MEX CHICKEN TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in baking pans and cover with aluminum foil.
• Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
• Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
• Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
• Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
• Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
• Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
• Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

AUTHENTIC MEXICAN TAMALE PIE

Steps:

• PREPARE CHILI:.
• In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
• Add poblano pepper and cook for about 2 minutes.
• Stir in tomatoes, tomato sauce, 1 cup beer and one can of black beans.
• Add ground cumin, chili powders, chipoltes, adobe sauce, oregeano, and cocoa.
• Bring to a boil, cover and turn down to a simmer and cook for 35 - 45 minutes, adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).
• Drain the remaining can of beans and lightly mash.
• To thicken, add the crushed black beans and adjust spices and liquid as needed.
• Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.
• TAMALE DOUGH:.
• Place corn husk in large bowl and fill with warm water.
• Weight husks down with saucer and soak until soft, about 2 hours.
• Char chilies directly over gas flame or under broiler until blackened on all sides.
• Place in medium bowls, cover tightly with plastic.
• Let stand 10 minutes.
• Peel, seed and chop chilies, set aside.
• To make dough:.
• If using cornmeal, place in food processor and process until fine, 3 or 4 minutes.
• In food processor, blend cornmeal/Masa Harina, butter, sugar and 1 teaspoon salt until coarse meal forms.
• Add broth and blend in (mixture will be crumbly).
• Transfer masa mixture to large bowl.
• In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
• Stir puree into masa mixture until blended.
• Add the rest of the corn (1 1/2 cups) to masa mixture.
• Assemble:.
• Preheat oven to 425 degrees F.
• In using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
• Spray corn husk or baking dish (if not using husk).
• Spread half of cornmeal mixture on the husk or bottom of the dish.
• Spread warm chili on top of the cornmeal.
• Sprinkle green chilies on top of the chili.
• Evenly spread the remaining cornmeal mixture on top.
• Sprinkle remaining cheese on top.
• Loosely cover with foil and bake for 20 minutes.
• Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.
• Remove from oven and cool for 10 minutes.
• Serve with Cilantro Cream Recipe #171578.

TEX MEX SHEPHERD'S PIE

Steps:

• In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
• In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
• Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
• While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
• Return to hot pot and mash with butter, milk, and sour cream.
• Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
• Evenly spread potatoes over cheese layer in the pan.
• Evenly sprinkle potatoes with remaining 1/2 cup cheese.
• Bake at 350 for 25-30 minutes.

TEXAS TAMALE PIE

Steps:

• Prepare rice mix according to package directions. Meanwhile, spoon chili into a greased 8-in. square baking dish. Top with tamales. , Bake, uncovered, at 350° for 10 minutes. Top with cooked rice; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.