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Tamale Pie Recipe

   
 

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     Tamale Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1 hour 35 min

Ingredients
For the filling- 3 poblano peppers
3 tablespoons vegetable oil
1 1/2 pounds ground pork
1 pound fresh Mexican chorizo, casings removed
Kosher salt
1 white onion, diced
3 cloves garlic, finely chopped
1 tablespoon chili powder
1/2 teaspoon ground cinnamon
 
1/4 teaspoon ground cloves
2 15-ounce cans diced tomatoes
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
3/4 cup chopped fresh cilantro

Instructions
For the topping- 1 1/4 cups yellow cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda Kosher salt 6 tablespoons unsalted butter, melted 1 cup buttermilk 2 large eggs, lightly beaten 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
Make the filling- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish. Preheat the oven to 375 degrees F. Make the topping- Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.


Originally Submitted
1/19/2014





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