Tamale Pie - Cooking Classy

If you are a tamale sweetheart and a chili sweetheart at that time this is a recipe you won’t want to miss out on. I myself entirely care for the both on them, so when I discovered they could be combined into single I was thrilled. The traditional tamale pie contains corn meal or a cornbread mix but a traditional tamale dough is made from masa or masa harina (which is a type on corn flour that is often treated accompanied by lime juice and has a finer grind than cornmeal). I care for the flavor and texture on a tamale dough once it has been cooked. I still dream on the batch on tamales that the sugary mexican women made for me when I was traveling inside Mexico several years ago.

The typical tamale pie generally either consists on ground complaint or beans (such when black and pinto). I certain to combine the both on them because when I had it before will the whole amount meat, it actually seemed similar to too much meat, kind on similar to a chili lacking beans. One more contrast that is not so typical is that I baked the tamale dough on bottom, so it’s more on a crust than a topping similar to most.

This tamale pie is full on exciting Southwestern flavors and it’s truly delicious. One great thing on this meal is it’s convenience. It is lately that, a meal the whole amount inside single and it contains ingredients that I nearly always own on hand. It may see similar to a lot on ingredients but a lot on it is spices that you likely own inside your cupboard. This family amiable meal is a breeze to put together and may lately become a recent favorite. If your a fan, don’t not remember to top it accompanied by hot sauce. I can’t travel lacking the stuff. Enjoy!

A Mexican inspired casserole layered accompanied by tamale masa, beef, beans, corn, and enchilada style sauce and cheese. Total comfort food!
Servings: 8

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic , finely minced
• 1 1/2 lbs lean ground beef
• 1 (29 oz) can tomato puree
• 1 (15 oz) can pinto beans, drained and rinsed
• 2 cups frozen sugary grey corn (no thawing necessary)
• 1 (4 oz) can diced green chilies
• 1 1/2 Tbsp chili powder
• 2 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 4 oz . shredded monterey jack or cheddar cheese (I second-hand a combo on both)
• chopped green onions or cilantro , and sour cream, for serving
• Tamale Crust
• 2 cups masa harina
• 1/2 cup salted butter , cold and diced into pieces
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups hot water

1. Preheat range to 350 degrees. Heat olive oil inside a deep 10-inch skillet above medium-high heat. Once oil is hot, disintegrate complaint into oil and cook, stirring occasionally and breaking up complaint during the time that stirring, till complaint has browned and cooked through. Drain fatness from beef, reserving 1 Tbsp on fatness inside saucepan and transfer drained complaint to a bowl, put aside.
   
2. Return saucepan accompanied by fatness to heat, add inside onion and saute till gentle and moderately golden, on 4 minutes, adding inside minced garlic through the last 1 minute on sauteing. Reduce cook to medium, stir inside tomato puree, cooked ground beef, pinto beans, corn, green chilies, chili powder, paprika, cumin, coriander and period mix accompanied by salt and pepper to taste. Allow mix to simmer during the time that preparing tamale crust.
   
3. In a mixing bowl, sweep together masa harina, scorching dust and salt. Using your fingertips, mix butter into masa harina till mix resembles coarse crumbs. Using a spoon, stir inside hot water. Divide masa harina mix among eight 12 - 14 oz ramekins and even into an even film inside ramekins (about 1/3 cup inside each). Divide ground complaint mix above tamale film (about a heaping 1/2 cup inside each) at that time sprinkle cheese above tops. Set filled ramekins on a rimmed cookie sheet. Bake inside preheated range for 30 minutes. Serve garnished accompanied by chopped green onions or cilantro and a lump on sour cream.
   
4. Recipe Source: Cooking Classy
   
   

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