Post by Joann on Aug 5, 2011 14:19:36 GMT -5
Tamale Pie
Filling:
2 tablespoons olive oil
1 pound ground chicken, turkey, or beef
1 cup diced onions
2 cloves garlic , chopped
1 tablespoon chili powder
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground cumin
1 teaspoon salt
pepper or pinch of cayenne
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) diced tomatoes in juice
1 can (14.5 ounces) black or dark red kidney beans, drained and rinsed
Topping:
1 cup flour (I use whole wheat pastry flour)
3/4 cup whole cornmeal
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 large egg
1 small (8 ounces) can creamed corn
1/2 cup buttermilk
1 cup grated cheese
1. To make the filling: Place a large skillet over medium heat. Add the olive oil and the meat.
2. Cook, stirring occasionally, until the meat is browned. Add the onions, garlic, and spices, and cook for 3 minutes more, until the onions soften.
3. Add the tomato sauce, stewed tomatoes, and diced tomatoes. Cook for 5 minutes. Add the kidney beans, stir to combine, and transfer the mixture to a covered 2 1/2 to 3-quart casserole dish. (Or if using a cast iron skillet, leave the filling right in it for baking with the topping.)
4. For the topping: Preheat the oven to 350F. Whisk together the flours, baking soda, baking powder, and salt.
5. Work in the butter until the mixture resembles coarse bread crumbs.
6. Beat together the egg, creamed corn, and buttermilk, and stir into the dry ingredients until evenly moistened.
7. If you're adding cheese, stir it in now.
8. Scoop the batter on top of the hot filling, leaving plenty of space around each one: the tamale dumplings will double in size as they cook. Cover the dish and bake for 25 to 30 minutes. Remove from the oven and serve warm.
You can cut the corn out of the topping and add it to the filling; in this case double the amount of buttermilk in the topping. If you make this just be sure the filling is fairly soupy.
Filling:
2 tablespoons olive oil
1 pound ground chicken, turkey, or beef
1 cup diced onions
2 cloves garlic , chopped
1 tablespoon chili powder
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground cumin
1 teaspoon salt
pepper or pinch of cayenne
1 can (8 ounces) tomato sauce
1 can (14.5 ounces) stewed tomatoes
1 can (14.5 ounces) diced tomatoes in juice
1 can (14.5 ounces) black or dark red kidney beans, drained and rinsed
Topping:
1 cup flour (I use whole wheat pastry flour)
3/4 cup whole cornmeal
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 large egg
1 small (8 ounces) can creamed corn
1/2 cup buttermilk
1 cup grated cheese
1. To make the filling: Place a large skillet over medium heat. Add the olive oil and the meat.
2. Cook, stirring occasionally, until the meat is browned. Add the onions, garlic, and spices, and cook for 3 minutes more, until the onions soften.
3. Add the tomato sauce, stewed tomatoes, and diced tomatoes. Cook for 5 minutes. Add the kidney beans, stir to combine, and transfer the mixture to a covered 2 1/2 to 3-quart casserole dish. (Or if using a cast iron skillet, leave the filling right in it for baking with the topping.)
4. For the topping: Preheat the oven to 350F. Whisk together the flours, baking soda, baking powder, and salt.
5. Work in the butter until the mixture resembles coarse bread crumbs.
6. Beat together the egg, creamed corn, and buttermilk, and stir into the dry ingredients until evenly moistened.
7. If you're adding cheese, stir it in now.
8. Scoop the batter on top of the hot filling, leaving plenty of space around each one: the tamale dumplings will double in size as they cook. Cover the dish and bake for 25 to 30 minutes. Remove from the oven and serve warm.
You can cut the corn out of the topping and add it to the filling; in this case double the amount of buttermilk in the topping. If you make this just be sure the filling is fairly soupy.
