Smoked Beefy Tamale Pie Recipes

TURKEY TAMALE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
• Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
• Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
• Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

TAMALE PIE

Steps:

• Preheat oven to 400 degrees. Grease a baking dish (square dish or round pie pan)
• Mix together the dry ingredients in a large bowl. These include cornmeal, all purpose flour, baking powder, and salt. Stir these with a fork to combine.
• Add the egg, sour cream and corn to the dry ingredients and mix.
• Pour the cornbread mixture into the prepared baking dish.
• Bake the corn bread for about 15 minutes, it won't be done completely, but it will bake more once we layer everything on.
• While the cornbread bakes, prepare the ground beef. Cook over medium heat in a skillet, once the meat is cooked through, no longer pink, drain the grease, add the seasonings and stir to combine.
• Poke the cornbread with a fork all over and drizzle with enchilada sauce.
• Add the ground beef on top of the cornbread, then top with the shredded cheese.
• Bake again for another 30 minutes until the top is melted and bubbling. The sauce will be bubbling along the edges of the baking dish. Remove from the oven and allow to cool for a few minutes before serving.

BEEF AND PORK TAMALE PIE

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
• The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
• Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.

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.

SMOKED BEEFY TAMALE PIE RECIPE

Steps:

• MEAT IS COOKED AHEAD OF TIME THEN SHREDDED, PLACED IN CROCK POT WITH ALL INGREDIENTS COOK ON HIGH FOR 2 TO 3 HRS TO INFUSE FLAVORS. MAKE CRUST, LAY MEAT IN MIDDLE CRUST PRE HEAT OVEN TO 350 f COMBINE CORN MEAL, MILK, SALT, GREEN CHILIS IN MEDIUM SAUCE PAN. COOK OVER MEDIUM HEAT STIR TILL SLIGHTLY THICKENED, PLACE ½ IN BOTTOM OF 9 X 13 PAN, BAKE FOR 10 MINS TILL FIRM, LAY IN MEAT, ONIONS, CHEESE THEN REST OF CORN MEAL MIXTURE, ANOTHER LAYER OF CHEESE BAKE AT 350 TILL CHEESE HAS MELTED APOX 25 MIN

EASY TAMALE PIE

Steps:

• Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.

AUTHENTIC BEEF TAMALES

Steps:

• Hojas are corn husks that are dry and papery but usually clean of silks, trimmed, flattened and ready for use. To soften them, pour plenty of very hot water over them and leave to soak for several hours or overnight. Shake well to get rid of excess water and pat them dry with a towel.
• Cut the brisket into large squares and put into a large pot with the onion, garlic, salt, and peppercorns. Cover the beef with water and bring to a boil. Lower the flame and simmer until tender - about 3 hours.
• Set the beef aside to cool off in the broth. Strain, reserving the broth, and chop beef with garlic roughly.
• Cover chiles and comino seeds with water and bring to a boil. Let them stand until chiles are soft and water cools. When they are cool enough to handle, slit them open and remove seeds and veins. Using a molcajete or a blender to grind/blend them along with the comino into a paste.
• Melt lard, add chile paste and sautée for about 3 minutes stirring all the time. Add beef and garlic, continuing to cook for the flavors to meld. Add ½ cup of the broth and let the mixture cook for about 10 minutes over a medium flame. Filling should not be watery. Add salt as necessary.
• If you get your masa from a tamale or tortilla factory, ask for masa for tamales or masa quebradita. If you use masa harina, get the one for tamales and follow the directions.
• Melt the lard. Use a large mixer to mix masa, salt, baking soda, broth, and the lard (one cup at a time). Continue beating for 10 minutes or so, until a ½ tsp. of the masa floats in a cup of cold water. If it floats you can be sure the tamales will be tender and light. If it doesn't float, beat more melted lard into the mixture. Beat until fluffy and semi-shiny. Masa should be of a stiff consistency but spreadable.
• Using a Tbsp. or a knife spread a thin coating of the masa over the broadest part of the corn husk, allowing for turning down about 2 inches at the pointed top. Spread the masa approximately 3 inches wide and 3 ½ inches long.
• Spoon some beef filling down the middle of the dough (about 1 Tbsp.). Fold the sides of the corn husks together firmly. Fold up the empty 2 inch section of the husk, forming a tightly closed "bottom" and leaving the top open.
• Fill the bottom of large soup pot or a tamale steamer with 1 inch of water and bring to a boil.
• If using a pot, either put a molcajete, bowl or ball of aluminum foil at the bottom of the pot and fill in with leftover corn husks. Stack the tamales upright, with the folded part down at the bottom. Pack firmly but not tightly. Cover the tamales with more corn shucks. Cover the top of the steamer with a dishcloth or thick cloth, or cover the pot with a tightly fitting lid.
• Cook tamales for about 1 ½-2 ½ hours over a medium flame. Keep water in a teapot simmering so that you can refill the pot when necessary. If you use a tamale steamer you should not have to add any more water.
• To test the tamales for doneness, remove one from the center, and one from the side of the pot. Tamales are done when you open the corn husk, and the masa peels away easily from the shucks and the tamale is completely smooth.

PORK TAMALE PIE

Steps:

• Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
• Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
• Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
• Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
• Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
• Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
• Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
• Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
• Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
• Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
• Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.

TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.

EASY OLD SCHOOL TAMALE PIE (WITHOUT JIFFY!)

Steps:

• Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
• Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
• Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
• While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
• Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.