Gluten Free Tamale Pie Recipes

GLUTEN FREE VEGAN TAMALE PIE RECIPE

Steps:

• The night before making the tamale pie, place the cashews in a bowl, cover with water and place in the refrigerator to soak overnight.
• Preheat the oven to 350 degrees. Spray a 1 ½ quart casserole dish with cooking spray.
• Drain the cashews and place them in a blender. Add enough fresh water to cover the cashews by an inch. Blend, scraping down the sides of the blender jar as needed, until very smooth. If needed, add more water a little at a time. Add the lemon juice, nutritional yeast, 1 teaspoon olive oil, 1 teaspoon salt, garlic and onion powders, turmeric, and cayenne. Blend until smooth.
• Place the homestyle burger mix in a bowl, cover with 1½ cups boiling water, stir, and let sit for 5 minutes. Bake the burgers according to the package directions.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, poblano and red peppers and cook until softened, about 5 minutes. Crumble in the homestyle burgers, add the cumin and canned tomatoes and chilies (with the can juices) and cook, stirring occasionally, until the liquid has thickened. Taste and add salt and pepper if needed. Place the mixture into the prepared casserole dish.
• Top the "meat" mixture with the cashew "cheese."
• In a mixing bowl, combine the masa harina with the baking powder, 1 teaspoon salt, vegetable broth, vegetable oil, and paprika until well blended. Smooth the mixture over the top of the casserole and bake 20 - 30 minutes or until golden brown and hot.
• Serve with vegan sour cream, salsa, and cilantro if desired.

GLUTEN FREE CORN FREE TAMALE PIE RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook until fully browned. Drain any fat from the pan. Add the tomato paste and cook for 2 minutes, stirring. Add the salt, pepper, chili powder, and ground cumin and cook for 1 minute, stirring. Add the canned tomatoes (with the juices), chilies, and olives. Cook, stirring occasionally, until heated through and the mixture thickens, about 10 minutes. Put mixture into a 9 by 12 inch baking dish (or if using a cast iron skillet, leave in the pan).
• In a mixing bowl, combine the bread mix with 2 tablespoons oil, the eggs, water, 1 cup cheese, green onions, and sugar. Mix to combine - mixture may be clumpy, that's OK.
• Dump the dough onto a clean work surface and knead until smooth. Pat into a size that will fit the dish using to bake and place on top of the meat mixture. Sprinkle with the remaining ½ cup cheese and bake for 25 - 30 minutes or until the dough crust is browned.

TAMALE PIE

Steps:

• Sauté onions and cook beef until done. Add remaining ingredients (except cheese) and simmer for 15 minutes, stirring often.
• Put into 9x9 pan, top with cheese and bake 15 minutes at 350°F until cheese is golden.

QUICK GLUTEN FREE TAMALE PIE RECIPE

Steps:

• Preheat oven to 450 degrees. Warm a large deep-dish oven-safe pot over medium heat.
• Chop onion and bell pepper.
• When hot add 2 tbs of olive oil to coat bottom of the pan. Add onion, bell pepper, and ground beef and sauté until browned. (about 7 minutes)
• Add chili powder, salt, and pepper to the pot and saute for 30 seconds to bring out the flavor of the chili powder.
• Add the tomato soup mix to combine and remove from heat.
• Make cornbread batter according to package instructions and spoon over beef mixture. Spread out as a thin layer.
• Transfer pot into oven and bake for 12 minutes until golden brown.
• Serve with shredded cheddar cheese, chopped cilantro, lime wedges, salsa, and hot sauce.

SKILLET TAMALE PIE - GLUTEN FREE

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan, whisk together the cornmeal or millet meal with the broth. Bring the mixture to a simmer over medium low, and continue simmering and stirring until thick, about 10 minutes.
• Stir in the cheese, butter, and sea salt, set aside.
• In an oven safe saute pan (I use my beloved cast iron skillet), brown the ground meat along with the spices.
• Stir in the salsa and beans. Taste, and adjust seasonings if necessary.
• Pour the cornmeal over the top, dispersing evenly.
• Place in the preheated oven and bake for 20-25 minutes until the topping has crisped up a bit!

GLUTEN FREE CORN FREE TAMALE PIE

Steps:

• Preheat oven to 375F
• In a large skillet over medium-high heat, heat 1 tablespoon oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground beef and cook until fully browned. Drain any fat from the pan. Add the tomato paste and cook for 2 minutes, stirring. Add the salt, pepper, chili powder, and ground cumin and cook for 1 minute, stirring. Add the canned tomatoes (with the juices), chilies, and olives.
• Cook, stirring occasionally, until heated through and the mixture thickens, about 10 minutes. Put mixture into a 9 by 12 inch baking dish (or if using a cast iron skillet, leave in the pan).
• In a mixing bowl, combine the bread mix with 2 tablespoons oil, the eggs, water, 1 cup cheese, green onions, and sugar. Mix to combine - mixture may be clumpy, that's ok.
• Dump the dough onto a clean work surface and knead until smooth. Pat into a size that will fit the dish using to bake and place on top of the meat mixture. Sprinkle with the remaining ½ cup cheese and bake for 25 - 30 minutes or until the dough crust is browned.

GLUTEN FREE TAMALE PIE

Steps:

• Preheat oven to 375 degrees. Make sure the rack is in the center of the oven.
• In a large cast iron skillet (or other oven proof skillet), cook ground beef over medium high heat until no pink remains (If using beans, skip this step.)
• Add diced onion, peppers and zucchini and saute, stirring frequently, until onion is opaque throughout and peppers have softened. (If using canned beans, add them after this point.)
• Add the canned diced tomatoes, frozen corn and seasonings and stir and bring to a simmer. Simmer 10 minutes or until seasonings well blended. Taste and adjust as needed.
• Meanwhile, in a large bowl follow cornbread mix instructions. For mine, I added water, avocado oil and 1 egg (can sub a flax egg if vegan.)
• Spread the cornbread mix evenly with a spatula over the tamale skillet. Place in the oven and bake 30 minutes or until your cornbread is golden brown and cooked through.
• Slice into 8 "pie" pieces. Serve with optional toppings: Chopped cilantro, honey, sour cream and/or cheese.

GLUTEN-FREE TAMALE PIE

Steps:

• Preheat oven to 375 degrees.
• Prepare corn bread mix according to package directions with requited ingredients. Add 2 tablespoons of sugar to the corn bread mixture, combine and set aside.
• Heat cast iron skillet over medium heat. Add ground beef and season with salt and pepper to taste. Use a wooden spoon to cook ground beef until brown.
• Once beef is fully cooked, poor into a strainer to drain grease. Once the fat has been drained, add the beef back to the skillet.
• Add black beans, corn, olives, enchilada sauce, and combine.
• Next, mix in cheese.
• Once cheese has melted, top the beef mixture with the corn bread mix.
• Place skillet in a preheated oven and cook until the corn bread topping is golden brown, about 25 minutes. If your cornbread is lighter than you like, turn on broiler and watch it carefully until it reaches your desired color.
• Serve with sour cream!

GLUTEN-FREE TAMALE PIE (GRAIN-FREE)

Steps:

• Heat a 10" cast iron skillet over low heat with the bacon fat in it. Sauté the onion until it is soft. Add the ground meat and mix it with the onion while it cooks.
• Once there is no pink showing in the ground meat, crush the garlic into the meat and add the spices, pepper, and salsa. Stir to combine and allow the mixture to simmer until it is thick. Add the tapioca flour once you have finished making the cornbread topping.
• While the meat is simmering, prepare your cornbread topping. Preheat the oven to 375°F. Melt the butter and add the rest of the ingredients. Stir to combine. Set aside until the meat is done simmering.
• Gently flatten the meat mixture out in the cast iron skillet or transfer it to an oiled 9" pie plate. Sprinkle on the cheese. Spread the cornbread topping over the cheese. Bake the pie for 15-20 minutes. The edges of the cornbread should be lightly browned.
• Let the pie set for 5-10 minutes before slicing and serving!

SKILLET TAMALE PIE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 450°F. For the tamale filling: Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2-tsp salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the ground beef, beans, corn, and tomatoes, and bring to a simmer, breaking up the hunks of meat with a wooden spoon, about 5 minutes. Stir the cheddar and cilantro into the filling and season with salt and pepper to taste. Remove from the heat. For the cornbread topping: Meanwhile, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until blended. Stir in the melted butter until just combined. Fold in the green onions. Dollop the cornbread batter over the filling and spread into an even layer. Place in the preheated oven and bake until the cornbread is cooked through in the center and golden brown on top, 10 to 15 minutes. Serve while hot.
• Preheat the oven to 425°F. Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir. Cut the shortening into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour. (Tita says that shortening or lard is essential here. Butter just won't be the same.) Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined. Stir in the cornmeal, whisking fast, until it is just combined. Do not over-stir. Pour into a greased 9 by 9 by 2-inch pan. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
• Preheat oven to 350°F. Place butter in a 9-inch square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside. Mix cornmeal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Add egg, milk and melted butter. Combine with a few strokes, not overbeating. Pour into prepared pan and bake for 25 to 30 minutes.
• Preheat the oven to 400°F. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a med. bowl and set aside. Melt the 1 tbsp of butter in a 10-inch cast-iron skillet or 8 to 9-inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides. In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15 to 20 minutes or until a wooden toothpick comes out clean. Serve warm.

GLUTEN-FREE HOMEMADE TAMALES

Steps:

• Soak the corn husks in hot water for about 2 hours. Drain and place in a colander. You can soak the corn husks while you are making the dough and the filling.
• For the tamale dough, put masa harina in a large bowl and gradually add warm chicken broth (or water). Stir until well combined. Set mixture aside for 20 minutes to let the masa harina soak up the liquid completely. After sitting, the dough should be about the consistency of playdough.
• Stir the spices and salt together in a small bowl. Next, use an electric mixer or stand mixer to beat the mixture at low speed. Slowly sprinkle the salt and spices over the dough and beat to thoroughly combine.
• In a separate bowl, beat pure lard or organic shortening on high speed until fluffy. Use a spatula or wooden spoon to gradually add the fat to the masa haring dough while beating with the mixer on low speed.
• When the mixture is well blended it should hold it's shaped in a spoon. If it is too thin, gradually add more masa harina. If it's too thick, gradually add more warm chicken broth.
• If you aren't going to assemble the tamales now, cover the dough tightly and refrigerate for up to 24 hours.
• To prepare the tamale filling, cook the meat (ground or shredded chicken, beef, pork roast, or filling of your choice). Place the filling ingredients in a food processor and pulse a couple of times to combine but don't over process.
• Add the filling mix to a large skillet and heat on medium for about 5 minutes. Add more olive oil to prevent sticking, if necessary. Remove from heat and cool for several minutes before shaping tamales.
• To assemble the tamales, take a husk and place the narrow end closest to you. Place a scant 1/4 cup of dough in the middle of the husk. Use the back of a spoon or your fingers to spread the dough out to about a 4-inch circle.  The actual size depends on the size of your corn husk. Don't worry if the size isn't exact. Use the largest corn husks first. If towards the end of the assembly, you are left with smaller husks, you can overlap them to make one larger wrapper.
• Leave about a 1 1/2 to 2-inch border around the dough so it can close properly when you wrap. Place 1 to 2 tablespoons of filling down the center of the dough (vertically).
• Bring one of the long sides of the husk over the dough. Next, take the narrow end and fold it over the dough. Roll this portion towards the other long side of the husk. This should create a bundle of sorts with the top end still open. Take a length of twine and wrap it around tightly around the top. Make a knot to seal the top of the tamale closed. At first, wrapping a tamale may seem awkward but if you think of how you wrap a gift package, this may help. As long as you get the sides and narrow end all wrapped around the dough tightly and the top-open end, tied with twine-your tamale with steam properly.
• If necessary use twine to hold the husk on the narrow end of the tamale in place. Continue until you have used all of your dough.
• When you are about half did wrapping your tamales you can add water to your stock pot. Place the steamer basket inside and close the lid. Heat the water to boiling while finishing your tamales.
• To steam, the tamales, carefully place wrapped tamales in the preheated steamer pan. Replace the lid and keep the heat on medium for and steam for about 1 1/4 hours. Carefully check the pan several times during cooking to make sure there is water in the bottom. If the water boils dry, the pan from beginning to smoke. Add more water to the steamer pan when necessary.
• Allow the tamales to cool for about 20 minutes before serving. You have several options when making your tamale filling . A mariscos filling, made with lobster or shrimp is absolutely delicious. You may have leftover filling, depending on how much dough and filling you use in each tamale. If you are sensitive to gluten, always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels as manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

GLUTEN FREE TAMALE PIE

Steps:

• Brown ground beef in a skillet.
• Add onion, garlic, jalapeno, cumin, chili, salt and pepper and cook a few more minutes.
• Add tomato sauce and simmer 15-20 minutes until thickened.
• Meanwhile, make the cornbread by whisking together melted butter, sugar, egg, sour cream, and milk.
• Add flour, xanthan gum, cornmeal, baking powder, salt, and corn and whisk gently just until combined.
• Preheat oven to 425. While oven is preheating, put a 10" cast iron skillet in the oven with 1 T butter. If you don't have a cast iron skillet, you can use a casserole dish but only heat it in the oven for a minute or 2. Either way, pull the pan out as soon as the butter is melted. Watch it closely so the butter doesn't burn.
• When oven and pan are preheated, pour cornbread batter into pan.
• Top with meat mixture. The meat won't completely cover the cornbread and that's ok :)
• Bake for 15 minutes. Remove from oven, top with cheese, and broil for 2 minutes. If using a casserole dish instead of cast iron, continue baking for a few minutes instead of broiling.
• Serve with sour cream, fresh cilantro, chopped avocados or guacamole, refried beans, and/or green chiles.

TAMALE PIE

Steps:

• With rack in center position, preheat oven to 400°F. Grease a 2.5-quart baking dish (mine was 10.5- by 7.5-inches) or spray with nonstick cooking spray.
• Set a large skillet, sauté pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Drain grease and season with salt and pepper, to taste. Remove cooked beef to a separate plate or bowl and return the pot to the stove.
• Reduce heat to medium. Add olive oil and minced garlic; stir for 30 seconds or until fragrant. Whisk in flour and stir continuously for 1 minute. Slowly whisk in beef broth and then tomato sauce, followed by chili powder, cumin, coriander, garlic salt, onion powder, dried oregano, and chipotle chile pepper powder (if using), to taste.
• Bring the sauce to a simmer. Reduce to a low simmer, stirring occasionally, and cook for a couple minutes or until thickened. Turn off the heat.
• Stir the cooked ground beef into the sauce as well as the diced green chiles and 1 CUP of the shredded cheese. Transfer the mixture to the prepared baking dish.
• In a medium bowl, whisk together the masa harina, baking powder, and salt. Stir in the melted butter, milk, egg, and the remaining ½-cup of shredded cheese until all ingredients are just combined. The mixture will be extremely thick.
• Dollop the masa mixture over the beef mixture in the baking dish and spread to the edges, covering completely. Bake, uncovered, for 25 to 35 minutes, or until the top is golden brown and tests done with a toothpick inserted in the center. Serve immediately, plain or topped with your favorite garnishes.