Tex Mex Pie Recipes

TEX-MEX CHICKEN TAMALE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in baking pans and cover with aluminum foil.
• Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
• Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
• Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
• Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
• Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
• Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
• Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

TEX MEX PIE

Steps:

• Preheat the oven at 200 degrees Celsius.
• Crumble the flour together with the flour in a big bowl.
• Pour the water in the flour and butter and mix it together like a paste. If it still sticks to the sides of the bowl, add some more flour and continue to mix it together.
• Place the paste in a pie form and cover the form bottom and a few centimetres up on the edges.
• Pick the bottom a few times on different places with a fork.
• Place the pie form in the middle of the oven for fifteen minutes.
• In the meanwhile continue with the filling.
• Fry the minced beef in a frying pan.
• Cut the onion, tomatoes and the peperonis.
• Grate the cheese.
• Pour the taco spices on the minced beef and stir.
• Add the sour cream in the frying pan and mix it well.
• Add the vegetables in the frying pan and stir it lightly.
• Take out the pie bottom from the oven and add the minced beef mixture in the pie form.
• Sprinkle the cheese on top of the pie, so it covers the top.
• Place the pie in the middle of the oven for twenty minutes, or until the cheese becomes lightly brown on the surface.
• Take out the pie and serve it warm.

TEX-MEX TAMALE PIE

Steps:

• Heat oven to 375°F.
• Cook meat with taco seasoning mix as directed on package.
• Mix muffin mix, dressing, chiles and egg just until blended. Spread half the batter onto bottom of 9-inch pie plate sprayed with cooking spray; top with seasoned meat, 1/2 cup cheese and remaining batter.
• Bake 20 min. Top with remaining cheese and onions; bake 10 min. or until cheese is melted.

TEX -MEX POT PIE

Steps:

• Preheat oven to 375 degrees.
• Brown and crumble ground beef. Stir in beans and salsa.
• Transfer to a lightly greased 8 inch square baking pan.
• Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
• Sprinkle with cheddar cheese.
• Bake 25 minutes, until bubbly and lightly browned.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

TEX-MEX SHEPERD'S PIE

Steps:

• Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.

TEX MEX SHEPHERD'S PIE

Steps:

• In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
• In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
• Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
• While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
• Return to hot pot and mash with butter, milk, and sour cream.
• Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
• Evenly spread potatoes over cheese layer in the pan.
• Evenly sprinkle potatoes with remaining 1/2 cup cheese.
• Bake at 350 for 25-30 minutes.