Thursday, March 28, 2013

Tamale Pie

This recipe takes a ton of different ingredients, but don't let that scare you off! Most (or all) of the ingredients are the type of stuff you have lying around the kitchen (at least we did) and the recipe itself is not very complicated.

One tamale pie - about six servings

3 Tbs oil
1 onion, diced
1 clove garlic, diced
1 lb (500 g) ground beef or turkey (we used the typical German pork/beef mix)
1 tsp salt
2 Tbs sugar
2 tsp white vinegar
8 ounces tomato sauce (we used 400 g pizza tomatoes)
15 ounces beans - black, pinto, or kidney (we used 1 1/2 400 g cans of kidney beans)
2 cups corn (if frozen thaw first)
1/3 cup flour
2/3 cup cornmeal
1 tsp baking powder
1/2 cup butter milk (we used 1% milk with a little melted butter added)
1 egg
1 cup grated cheese (cheddar would be great but we only had Gouda)
Spice - we used chili flakes and spicy paprika

Preheat the oven to 400 F (200 C)

~If you have a pan that can be used on the stove and in the oven this is the time to use it. We do not so we did everything in a pan on the stove and then transferred it to a glass baking dish. ~

Heat 1 Tbs oil (not all the oil!) in the pan over medium heat. Saute the onion until it is translucent. This may take up to seven or eight minutes. Add the garlic and cook for another minute. Add the ground beef and cook until it is cooked through (brown and crumbly).

Add the beans, corn, tomato sauce, vinegar, spice, 1/2 tsp salt (not all the salt!), 1 tsp sugar (not all the sugar!). Simmer until everything is hot through.

This is a good time to taste do a taste test because after this point you will not be able to add anything to fix the flavor!

While the bean mixture is heating on the stove, mix the cornmeal, flour, baking powder, the remaining 1/2 tsp salt, and the remaining 1 Tbs sugar. Whisk in the egg, buttermilk, and remaining 2 Tbs oil. Mix in 1/2 cup grated cheese.

Transfer the bean mixture (if you are like us and do not have a pan that can be used in the oven) to something ovenproof. Pour the batter over the  bean mixture. Cover with the remaining 1/2 cup cheese.

Bake for about 20 minutes (check after 15 minuets) or until the cornbread on top is nice and brown.

Hard to serve and keep it looking pretty but extremely tasty. It is like chili and cornbread all in one dish!

This recipe was adapted from Catherine Newman

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