Tamale Pie

Name: Tamale Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 907 grams boneless beef chuck or rump, cut into 1/2-inch cubes; 425 grams pinto or black beans, rinsed and drained; 794 grams crushed tomatoes in purée; 0 teaspoons cayenne; 3 Tbsps chili powder; 1 large egg, lightly beaten; 237 milliliters all-purpose flour; 59 milliliters finely chopped fresh cilantro; 79 milliliters chopped fresh cilantro; 283 grams box frozen corn; 4 garlic cloves, finely chopped; 0 teaspoons ground allspice; 1 teaspoons ground cumin; 1 teaspoon ground cumin; 1 medium fresh jalapeño chile, seeded and finely chopped; 2 larges fresh jalapeño chiles, seeded if desired and finely chopped; 177 milliliters milk; 1 large onion, chopped; 237 milliliters chopped pimiento-stuffed green olives; 1 teaspoons salt; 1 teaspoon salt; 177 milliliters oz coarsely grated sharp Cheddar; 2 Tbsps sugar; 3 Tbsps unsalted butter, melted and cooled; 2 teaspoons unsweetened cocoa powder; 4 Tbsps vegetable oil; 355 milliliters water; 237 milliliters yellow cornmeal (not coarse)

Tamale Pie might be just the main course you are searching for. This recipe serves 8. One serving contains 669 calories, 36g of protein, and 34g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, corn, beans, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Slotted Spoon

Bowl

Pot

Add remaining tablespoon oil to pot and saut onion and jalapeos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.

Ingredients you will need

Cocoa Powder

Tomato

Garlic

Spices

Chili Pepper

Onion

Water

Beef

Corn

Meat

Salt

Cooking Oil

Equipment you will use

Bowl

Pot

Remove from heat and stir in beans, olives, cilantro, and salt to taste.

Ingredients you will need

Cilantro

Olives

Beans

Salt

Transfer chili to a shallow 3-quart baking dish.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Pan

Preheat oven to 400F.

Equipment you will use

Oven

Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeo in a large bowl.

Ingredients you will need

Baking Powder

Cilantro

Cornmeal

Cheese

Cumin

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.

Ingredients you will need

Butter

All Purpose Flour

Milk

Egg

Equipment you will use

Whisk

Bowl

Drop batter by large spoonfuls (about

over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350F and bake pie until topping is cooked through, about 30 minutes more.

Ingredients you will need

Chili Pepper

Equipment you will use

Oven

Cooks' note: Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Ingredients you will need

Chili Pepper

Equipment

Ingredients

Servings:

2teaspoons

baking powder 907grams

boneless beef chuck or rump, cut into 1/2-inch cubes 425grams

pinto or black beans, rinsed and drained 794grams

crushed tomatoes in purée 0teaspoons

cayenne 3Tbsps

chili powder 1large

egg, lightly beaten 237milliliters

all-purpose flour 59milliliters

finely chopped fresh cilantro 79milliliters

chopped fresh cilantro 283grams

box frozen corn 4

garlic cloves, finely chopped 0teaspoons

ground allspice 1teaspoons

ground cumin 1teaspoon

ground cumin 1medium

fresh jalapeño chile, seeded and finely chopped 2larges

fresh jalapeño chiles, seeded if desired and finely chopped 177milliliters

milk 1large

onion, chopped 237milliliters

chopped pimiento-stuffed green olives 1teaspoons

salt 1teaspoon

salt 177milliliters

oz coarsely grated sharp Cheddar 2Tbsps

sugar 3Tbsps

unsalted butter, melted and cooled 2teaspoons

unsweetened cocoa powder 4Tbsps

vegetable oil 355milliliters

water 237milliliters

yellow cornmeal (not coarse)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.