AUTHENTIC TAMALE RECIPES

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AUTHENTIC MEXICAN TAMALE PIE RECIPE - FOOD.COM



Authentic Mexican Tamale Pie Recipe - Food.com image

We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 33

1 lb ground beef, lean
1/2 lb lean pork sausage (I use Jimmy Dean)
1 tablespoon vegetable oil
1 (15 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 (15 ounce) cans black beans, divided
1 large fresh poblano pepper, diced
1 medium diced onion
2 garlic cloves (pressed)
1 chipotle chile, in adobo seasoning (diced and seeded, adjust to taste)
1 tablespoon adobo sauce (adjust to taste)
1 tablespoon ground cumin powder (adjust to taste)
1 tablespoon chili powder (adjust to taste)
1 tablespoon ground ancho chili (adjust to taste)
1 teaspoon oregano
1 tablespoon cocoa (I use Hershey's Dark cocoa)
12 ounces beer, dark (or broth, (Use as needed)
1/4 cup cilantro, chopped (optional)
1 lime, juce of
8 -10 dried corn husks (optonal)
nonstick cooking spray
3 large poblano chiles, roasted, peeled and diced
2 cups cornmeal or 2 cups masa harina
6 tablespoons unsalted butter, room temperature
3 tablespoons sugar
2 teaspoons salt (adjust to taste)
1/2 cup canned low sodium chicken broth or 1/2 cup vegetable broth
4 cups baby frozen corn, thawed
1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
1 teaspoon baking powder
1/8 teaspoon ground black pepper
sour cream (Cilantro Cream)
cilantro

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.

Nutrition Facts : Calories 1031.6, FatContent 50.2, SaturatedFatContent 22.9, CholesterolContent 143.8, SodiumContent 1591, CarbohydrateContent 101.9, FiberContent 18.5, SugarContent 12.9, ProteinContent 47.5

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