RSS Feed

Mid-Week Power Player: Homemade Tamale Pie

Posted on
Mid-Week Power Player: Homemade Tamale Pie

Lately, I’ve been so busy that I’ve had to plan pretty far ahead when it comes to meals. I’ve taken to making large meals on Sunday and eating the leftovers all week. But by the 2nd night of leftovers boredom sets in.

So I tried making 2 meals at once and freezing one to cook later in the week. It saves my poor stomach on late work nights. This recipe makes 2 tamale pies for your freezer.

First, we’ll make/gather the filling for the tamale pie: seasoned meat, onion, tomato, corn, and green chilis.

Ingredients

1/2 lb ground beef or turkey

1/2 medium onion, yellow or red, chopped

1 can chopped green chilis

4 T taco seasoning (I use McCormick’s)*

2 T cayenne

2 t cinnamon

2 t salt

1/2 c water

1/2 c frozen corn (set aside)

1 vine tomato, chopped (set aside)

3/4 c grated cheese (dealer’s choice)

Directions

In a skillet, combine all ingredients except the chopped tomato, cheese and frozen corn. Cook until meat is done and water is evaporated, about 10 minutes. Drain any excess fat with a spoon and set aside to cool.

*Note: This is a lot more than recommended by the McCormick’s package. I find it more flavorful this way, but you’re welcome to stick to the McCormick’s (or your chosen spice manufacturer’s) instructions!

Next, we’ll make the corn mash that serves as the crust.

Corn Meal Mash

Ingredients

1 1/4 c corn meal

3 1/2 c water, divided

1 t brown sugar

2 t cayenne

2 T salt

2 t onion powder

Directions

In a medium bowl, mix corn meal with 1 cup of water. Set aside.

In a large saucepan, combine the remaining 2 1/2 c water and all other ingredients. Bring to a boil. Add corn meal mixture slowly, stirring constantly. The corn mash will be very thin at this point.

Thin Corn Mash

Keep stirring and cook over medium heat for 5-7 minutes, until the mash is very thick.

Finished Corn Mash

Once finished cooking, put a 1/2″ thick layer of corn meal mash on the bottom of your pan. (My pan was 4″ wide x 9″ long.) Leave the rest in the pan to cool.

Let’s make our layers of tamale pie!

First layer: meat mixture

Second layer: green chilis

Meat + Chilis

Third layer: frozen corn

Fourth layer: fresh tomatoes

Fifth layer: Cheese (I used a mix of grated cheddar, jack & asiago)

Cheese + Tomatoes

Top with more cornmeal mash.

Top with more corn mash

And you’re done! To freeze, cover tightly with aluminum foil and label (remember to include the  date).

To cook, preheat oven to 425F. Loosen the foil, but leave covered. Bake for 45 – 55 minutes, until you can see liquid boiling around the edges of the corn mash crust. Stick a fork in the middle to make sure the tamale pie is hot throughout.

Uncover and bake for another 10 minutes to brown the crust.

Finished Tamale Pie

Serve!

Finished Tamale Pie 2

Great with salsa on top, by the way. Yummmm. And it lasts for days.

Serving of Tamale Pie

Advertisements

About kaitlin

I am a coffee addict, music lover, book devourer, and heat seeker, living, writing & cooking in beautiful, foggy San Francisco, CA.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: