Tamalechilipie Recipes

CHILE TAMALE PIE

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.

OLD-SCHOOL TAMALE PIE

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.

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.

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.

EASY TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

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.

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.

TAMALE-CHILI PIE

Steps:

• Combine first 4 ingredients in a 2 quart casserole dish that has been sprayed with Pam.
• Bake at 400 degrees for 25 mins or until bubbly.
• Mix corn chips and cheese and sprinkle over casserole.
• Bake for 5 more minutes or until cheese melts.

CALIFORNIA TAMALE PIE

Steps:

• In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through., Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. If desired, top with sour cream and jalapeno slices.

TAMALE PIE

Steps:

• Preheat oven to 400 degrees. Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter.
• Puree corn and set aside. In a large heavy-bottomed pan, melt the pound of butter over medium heat. Add flour and cornmeal and stir until smooth. Using a wire whisk, beat in milk and eggs. Add corn puree and cook for 5 minutes, until thick.
• Pour two-thirds of the corn mixture into the prepared pan. Put in oven and bake until the top is brown and set, about 45 minutes.
• Meanwhile, in a skillet, saute onion and pepper in the oil until soft. Add the beef and cook until brown, about 5 minutes. Drain excess oil from skillet. Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt. Cook, stirring, for about 5 minutes and remove from heat.
• Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture. Using a spatula, spread remaining uncooked cornmeal mixture over the meat. Return to oven and bake until the top is light brown and set, about 30 minutes. Remove from oven and let rest about 15 minutes before cutting. Casserole can be stored, covered, in the refrigerator for a week. Reheat for 15 minutes in a 350-degree oven before serving.