Tamale Pie In A Cast Iron Skillet I Made It

Tamale Pie In A Cast Iron Skillet

mommyluvs2cook 9 years ago
By: Shandy

Whew! I had a night off from running the kids around to dance, sports and girl scouts, so I decided to make this, which seemed a little time consuming and the list of ingredients was LONG! It wasn't as time consuming as I thought it was going to be. This was SO GOOD!! I looked at Shandy's picture to try and see how deep of a cast iron pan she used and it looked pretty shallow. So I used my shallower 10 inch pan, that looked just like her's in depth. Only used 1 lb. of ground beef, and I did not have the the mole paste, and wasn't sure if I'd even be able find it in the store anyway, so I added some usual spices in a taco seasoning to make up for some of the flavor. Garlic Powder, onion powder, oregano, chili powder. With everything in the pan, besides the corn bread mix, I was thinking it looked REALLY full even with me using only 1 lb. ground beef! I stuck with it though and started spooning the mix over top. I could not fit it all. Luckily it did not spill over in my oven, even though I had stuck a large baking pan on the bottom rack to catch it just in case. With the leftover batter I made 3 corn bread muffins. No waste here! :) I feel like for taste this recipe is a 5 star, but I'm only going to rate 4 because of the size of pan issue :(

Tamale Pie In A Cast Iron Skillet
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pointsevenout 9 years ago said:

Here is a recipe for fresh Basic Mole Paste. It's the only one here at GR. Only trouble I see is that it makes a quart. Cutting the recipe in half a couple/four times will get it down to a useable level. A jaunt to a Mexican store should set you up with the dried peppers.

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frankieanne 9 years ago said:

Its funny you made this because I looked at this just the other day but it has way too many ingredients for me. If I have to scroll down the page, well... :-) It looks like you eyeballed the amount just enough! It sure does look delicious! We have jarred mole here where I shop so you probably could find it in the store.

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mommyluvs2cook 9 years ago said:

Too funny Points I was looking at this recipe last night http://www.food.com/recipe/mole-paste-used-for-making-mole-sauce-486722 Really close! I didn't have time or the ingredients to even attempt that though. I think I actually do have all the dried peppers though...I went on a dried pepper spree at Penzeys last year and bought A LOT :)

Lol FA, you and your fright of too many ingredients!! Actually if you just used a boxed corn bread or something on that it would cut the ingredients down. I need to keep a look out for the jarred mole though...and then look for more recipes that call for it!!

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NPMarie 9 years ago said:

Holy Moley..look at all of those ingredients..LOL Looks delicious Michelle! Good call on making muffins..I agree, we don't waste food around here either!

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mommyluvs2cook 9 years ago said:

Lol, ingredient list don't scare me, it's when the directions are a mile long when I start to pass up the recipes :P This was a good one!!

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pointsevenout 9 years ago said:

Just read through the recipe thoroughly. Masa Harina is in the instructions but not in the list of ingredients. Masa Harina is cornflour. It is different from cornmeal.

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mommyluvs2cook 9 years ago said:

I saw that too Points. I was thinking she thought Masa Harina was the same thing as corn meal...which someone pointed out in the comments, was not the same. I figured out to use corn meal from that comment. Guess Shandy didn't get the comment to change it. Could just be and innocent mistake?

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mommyluvs2cook 9 years ago said:

For her defense almond flour is the same as almond meal, cashew meal is the same as cashew flour and tapioca flour is the same as tapioca starch (not really related lol, just sayin') ...it all just get's really confusing lol! I think she got confused!!

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pointsevenout 9 years ago said:

I think it was an honest mistake. But I beg to disagree with the meals and flours comparison:

Taken from http://www.foodsubs.com/Nutmeals.html

nut flour Notes: Nut flours are ground from the cake that remains after oils are pressed from nuts. They're great for breading fish or chicken, and they add a rich flavor to baked goods. Nut flour lacks the gluten that baked goods need to rise, so in those recipes substitute no more than 1/4 of the wheat flour with nut flour. Nut flours go stale quickly, so store them in the refrigerator or freezer, and use them up quickly. Substitutes: nut meal (gives baked goods a coarser texture)

nut meal = ground nuts Notes: Nut meals are ground from whole nuts, and are grittier and oilier than nut flours, which are ground from the cake that remains after the oils are pressed from nuts. To make your own nut meals, grind toasted nuts in a nut mill until the meal has the consistency of cornmeal. You can also use a food processor fitted with a steel blade to do this, but it's hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them. Substitutes: nut flour (gives baked goods a finer texture)

It appears they can be subbed but yield different results and a different process is used to make the two.

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