OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
CUBAN TAMALES
A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.
Provided by mirelys
Categories World Cuisine Recipes Latin American Caribbean
Time 6h40m
Yield 14
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
- Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
- Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
- Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
- Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
- Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
- Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
- Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g
TAMALE PIE
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Heat the oil in a 12-inch deep skillet over medium heat (cast iron, stainless steel, or oven-safe nonstick). Once hot, add the ground turkey and onion. Sauté, breaking up the turkey, for 3 to 4 minutes, or until the turkey is mostly cooked and the onion is turning translucent.
- Add the bell pepper and garlic and sauté for 2 to 3 more minutes.
- Add the chili powder, cumin, and salt and stir to completely combine.
- Add the black beans, diced tomatoes, tomato sauce, chiles, and corn. Stir and cook just until bubbly.
- Taste for seasoning. Turn off the heat and set aside while you make the topping.
- In a large mixing bowl, combine the masa harina, sugar, baking powder, and salt. Whisk together to combine.
- Add the chicken broth and use an electric mixer to beat for 2 to 3 minutes, until fluffy. Alternatively, beat with a wooden spoon.
- Add the melted butter and egg and beat for 2 more minutes until well combined. The mixture should resemble creamy mashed potatoes-if it is too stiff, add another splash or two of broth. Add 1/2 cup shredded cheese and mix just to combine.
- Spread the cooked filling out in the skillet into an even layer. Top with 1 cup of cheddar cheese.
- Top with large dollops of the masa topping, then use a rubber spatula to gently spread into an even layer, spreading almost to the edge.
- Bake, uncovered, for about 30 to 45 minutes, or until the filling is very bubbly, the topping is pale golden brown, and a toothpick inserted in the center of the masa comes out clean. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 551 kcal, Carbohydrate 47 g, Cholesterol 134 mg, Fiber 8 g, Protein 30 g, SaturatedFat 14 g, Sodium 1065 mg, Sugar 6 g, Fat 29 g, UnsaturatedFat 0 g
WOW THEM TAMALE PIE
This colorful, hearty casserole is lighter than the traditional Mexican dish. It makes an impressive centerpiece when company's coming or when you want to make a crowd-pleaser!
Provided by Sharon123
Categories Southwestern U.S.
Time 50m
Yield 8 serving(s)
Number Of Ingredients 26
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!
Nutrition Facts : Calories 171.1, Fat 3.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 420.2, Carbohydrate 30.2, Fiber 6.3, Sugar 6.3, Protein 7
TEXAS TAMALE PIE
"My aunt shared this great South Texas dish with me," relates Billy Boyd of Houston, Texas. With just four ingredients, the spicy southwestern casserole can be served swiftly...and will undoubtedly disappear quickly. "When I take it to church dinners, there are not leftovers," he says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts :
YUMMY TAMALE PIE
I found this recipe in a cook book by Sandra Lee from the Food Network. I made a dish of this and it was almost instantly inhaled by my DH and DS. Very yummy! At times I have topped this with a dollop of sour cream and fresh cilantro.
Provided by HillBillyFilly
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- brown the meat breaking up all large crumbles.
- drain the fat from the meat.
- add the rotel and the salsa verde and stir well making sure everything is mixed.
- in a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
- spoon the meat mixture into a 1 1/2 quart baking dish.
- top with the cornbread mixture, spreading it evenly over the meat.
- sprinkle the top with sliced black olives.
- bake for 40-50 minutes.
- during the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.
Nutrition Facts : Calories 552.5, Fat 24.4, SaturatedFat 8.4, Cholesterol 78.2, Sodium 1515.8, Carbohydrate 56.2, Fiber 4.7, Sugar 3, Protein 27.4
TAMALE PIE
Steps:
- Marinate and cook pork:
- Combine juice, garlic, cumin, and 1 teaspoon salt in a large bowl, then whisk in oil. Add pork and toss to coat, then marinate, covered and chilled, turning occasionally, 3 hours.
- Drain pork, reserving marinade, then put pork in pressure cooker and add enough water to cover. Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 30 minutes. Remove from heat and let pressure fall naturally.
- Make filling:
- When pork is cool enough to handle, drain, discarding liquid, and coarsely shred. Heat 2 tablespoons oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then lightly brown pork, stirring, until crisp.
- Transfer pork to a bowl with a slotted spoon, then add chorizo and ham to skillet and cook, stirring frequently, until slightly crisp, about 5 minutes. (If chorizo is very lean, add 1 tablespoon oil.) Add onions and bell peppers and cook over medium heat, stirring frequently, until tender but not browned, about 15 minutes. Add paprika and cook, stirring, 1 minute.
- Return pork to skillet, then add tomatoes with their juice, tomato paste, Sherry, and reserved marinade. Simmer, covered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat and keep warm, covered. Prepare crust and bake pie: Preheat oven to 400°F with rack in middle. Oil a 13- by 9-inch glass baking dish.
- Bring broth and 1 cup hot water to a boil in a small saucepan, then remove from heat and cover.
- Combine baking powder and 1/2 teaspoon salt in a large bowl. Whisk in oil until smooth, then stir in cornmeal. Stir in hot broth and let stand, uncovered, 10 minutes.
- Stir eggs into cornmeal mixture. Set aside 1 1/2 cups batter (for top crust).
- Stir corn kernels into remaining batter (for bottom crust) and spread over bottom and up sides of baking dish. Spoon filling into crust and sprinkle with cheese.
- Stir remaining 1/4 cup hot water into reserved batter and spread over top. Bake until top is browned, about 40 minutes. Let stand 15 minutes before slicing.
CUBAN TAMALES
Make these Cuban Tamales tonight, no tamalera pot required! You can use a steamer basket with a Dutch oven or any other large pot for these tamales.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
- Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
- Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.
- Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.
- Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.
- Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary. Remove tamales from tamalera; cool slightly.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 8 g
CHILE TAMALE PIE
This crowd-pleasing potluck dish is easy to prepare. It packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It is a fantastic $15 investment for fresh spices anytime-and your palate will thank you! -Ralph Stamm, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 371 calories, Fat 15g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.
CUBAN TAMALE PIE
Steps:
- Preheat the oven to 350. In a large skillet, brown the beef over medium heat. Add the onion, raisins, roasted peppers, capers, brown sugar, beef stock, salt, chili powder and pepper. Cover and let simmer 15 minutes, then uncover and simmer for 5 more minutes. Let cool, then place the filling in a lightly greased dish. In a large bowl, mix together the cornmeal, flour, salt, sugar and baking powder. Sitr in the egg, green chiles, milk and oil. Evently spread the cornmeal topping over the meat mixture. Bake 25 minutes or until the topping is lightly browned. Serve hot.
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