Wow Them 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.

WOW THEM TAMALE PIE

Steps:

• Warm the olive oil in a heavy or nonstick saucepan.
• Add the onion and garlic, cover, and cook on medium heat for about 10 minutes.
• Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes.
• Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes.
• Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes.
• Remove from the heat.
• Add salt and black pepper to taste.
• Preheat the oven to 400*.
• Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil.
• Spread the vegetable-bean mixture in the bottom of the dish.
• If you are using the Cheddar cheese, sprinkle it evenly on top.
• Set aside.
• In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder, and baking soda.
• In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil.
• Gently fold the wet ingredients into the dry, stirring, just until mixed.
• Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula.
• Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean.
• Garnish with minced scallions, chopped cilantro,and, if you like, nonfat sour cream.
• Enjoy!

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.

MEXICAN TAMALE PIE

Steps:

• Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
• Cover and lower the heat and continue cooking for 10 minutes, stirring often.
• Put the next 9 ingredients into a medium to large saucepan.
• Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
• Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
• Spoon vegetable mixture over the cornmeal.
• Bake in a 350F oven for 25 minutes.
• Sprinkle cheese on top and cook for 5 more minutes.

BEEF AND CHEESE TAMALE PIE

Steps:

• To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; sauté until beef is browned.
• Add tomatoes and corn and heat through. Remove from heat and stir in cilantro.
• Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish.
• To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often.
• Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula.
• To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top.
• Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.

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.

TAMALE PIE

Steps:

• Make chili:
• Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
• Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
• Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
• Make topping:
• Preheat oven to 400°F.
• Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
• Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
• Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

TAMALE PIE

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet over medium high heat, brown the ground beef and onion, adding garlic during the last half of browning, so it doesn't burn.
• Drain the fat and return meat to skillet.
• Add the tomato sauce, drained corn, seasonings, and 1 cup of water.
• Simmer on low for 10 minutes.
• Pour mixture into a 2 quart baking dish.
• Sprinkle the corn meal evenly over the beef mixture.
• Carefully pour in 1 cup water over a spoon back, so as not to disturb the corn meal.
• Bake for 30 minutes.

TAMALE PIE

Steps:

• Brown ground beef or turkey and drain fat.
• Stir in chili seasoning mix, tomato sauce and beans.
• Pour into a 2-quart casserole.
• Prepare corn muffin mix according to package directions.
• Spread batter over chili.
• Bake in 350 degree oven 35-40 minutes or until center is firm.
• Top with 1/2 cup cheddar cheese.
• Bake 5 minutes or until cheese melts.