Tamale Pie Hasta Elgourmand Recipe

Tamale Pie Hasta Elgourmand

From elgourmand2 8 years ago

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2 hrs to make
Serves 4

As my birthdays move into the mid seventies range, I find myself looking for shortcuts in the kitchen that may alter the appearance of a dish but not the flavor: Easier + Same taste + different appearance is okay. Read more Been feeling like Mexican for a few days; thanks Twill. Tamales came to mind so I had a look at my recipe see Tamales Sorta Easy I love Tamales and the fresh corn is in right now but let’s be honest, Tamales are a pain in the backside to make. Went looking for a decent Tamale Pie recipe. While some of these looked delicious, they didn’t fulfill my basic requirement. They weren’t Tamales made into a pie. Any flavor similarities to their namesake was purely accidental. I wanted good, honest Tamales, made as a pie. Okay, DIY. Nothing new there. I made up a batch of Carne de Res Deshebrada last week, see Mexican Shredded Beef Carne De Res Deshebrada so decided to use that. It really does make better Mexican than mince. As a “from scratch” recipe, the quantities are small. There will only be two eating it. Need more? Double it. Eating well is the best revenge. See less

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- • 1 pound beef shoulder roast or lean stewing meat (you can use pork shoulder for pork tamales, which are Bueno). I used Carne de Res Deshebrada.
- • salt and pepper, to taste
- • 1/2 med onion, peeled and chopped.
- • 2-3 cloves garlic, finely minced. (use to taste).
- • 2 dried Poblano chilies.
- • 1 oz. (1-2 chilies) jalapeno chilies (to taste).
- • 1 medium bell pepper, chopped. Can sub a large Anaheim.
- • 1 Tbs. cumin seed, toasted and crushed. Okay, dried cumin.
- • 1 small sprig Cilantro, chopped.
- • 1 tsp. chili powder. Not needed if using Carne de Res Deshebrada.
- • 1 bag dried corn husks, about a dozen, or use fresh. (you can wrap tamales in banana leaves for a different taste and you find this in tropical areas of Mexico).
- • 4 cups masa (fine corn meal) mix for tamales. Course corn meal works fine and I use it. Masa is hard to get here.
- • 2 tsp. baking powder.
- • 1 ½ - 2 cups reserved beef broth, warm.
- • 1/2 cup Olive oil. I like the old fashioned stuff that taste like Olive oil.
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Ingredients

• 1 pound beef shoulder roast or lean stewing meat (you can use pork shoulder for pork tamales, which are Bueno). I used Carne de Res Deshebrada. shopping list
• salt and pepper, to taste shopping list
• 1/2 med onion, peeled and chopped. shopping list
• 2-3 cloves garlic, finely minced. (use to taste). shopping list
• 2 dried Poblano chilies. shopping list
• 1 oz. (1-2 chilies) jalapeno chilies (to taste). shopping list
• 1 medium bell pepper, chopped. Can sub a large Anaheim. shopping list
• 1 Tbs. cumin seed, toasted and crushed. Okay, dried cumin. shopping list
• 1 small sprig cilantro, chopped. shopping list
• 1 tsp. chili powder. Not needed if using Carne de Res Deshebrada. shopping list
• 1 bag dried corn husks, about a dozen, or use fresh. (you can wrap tamales in banana leaves for a different taste and you find this in tropical areas of Mexico). shopping list
• 4 cups masa (fine corn meal) mix for tamales. Course corn meal works fine and I use it. Masa is hard to get here. shopping list
• 2 tsp. baking powder. shopping list
• 1 ½ - 2 cups reserved beef broth, warm. shopping list
• 1/2 cup Olive oil. I like the old fashioned stuff that taste like Olive oil. shopping list

How to make it

The filling:
1. Slow-cook the meat for 6 to 8 hours on low (crock-pot)
2. Reserve the broth for the masa and the filling.
3. Shred cooked meat. If you’re using Carne de Res Deshebrada skip steps 1-3.
4. Clean peppers and boil in one cup of broth for about 15 minutes. Place in blender and add the spices and garlic, etc. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and spice paste, and salt.
5. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.
Husks:
1. Go through the husks and sort by size and remove any silks or debris. Soak the corn husks in a bowl, filled with warm water until soft, about 30 minutes.
Masa:
1. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the olive oil until airy. Add it to the masa and beat until the dough has a spongy texture.
The Tamale Pie:
6. Rinse, drain, and clean the corn husks.
7. Line the bottom and sides of a suitable baking pan with two layers of the husks.
8. Spread half the masa mixture over the corn husks in the baking pan. Bottom and sides.
9. Add the filling to the pan and spread out evenly.
10. Cover with the rest of the masa mixture.
11. Heat your oven to 3250 F (1630 C).
12. Bake the Tamale pie for 30-45 minutes, depending on how your oven works and how thick you made the pie. The top should be just golden brown.
13. Remove from the oven, cover with a dish towel and allow to rest for five minutes.
14. Serve.
I sprinkled a little grated cheddar cheese and a few sliced ripe olives on top of this before baking. Easy on this part and optional. See Photo
The recipe doesn’t change regardless of the meat, or combo of meats, you use.
I serve this with frijoles refritos, and maybe a taco. Cervesa is a must.

People Who Like This Dish 1

twill10 Cape Girardeau, MO
elgourmand2 APia, Samoa
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