Tamalie Pie
This recipe is from Gourmet Magazine, Jan 1984. I usually leave out the olives,
green pepper, and the green chilis and add a T more cumin.
TAMALE PIE
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beef mix:
topping:
1 c chopped onion
1 c flour sifted with 1 c chopped green pepper
1 c yellow cornmeal, 2 t veg oil
3 T sugar,
1 # ground beef
2 T double act bking pdr 1-8 oz. can tomato sauce
3 T butter, melted and cooled 2 T tomato paste
.75 c milk
1-10 oz. pkg fozen corn, thawed
1 large
egg, lightly beaten 1 c sliced spanish olives
.5 c grated cheddar 1 T ground cumin
1-4 oz.can chilipeppers,chopp 2 t unsweetened cocoa
.5 t ground allspice
2 t chilipowder
1 T worcestershire sauce
1 t Tabasco
1 T yellow cornmeal
In large skillet cook onion and gren peppr in oil over moderately low heat, stirring,
until vegetables are softened, add the beef, and cook the mixture over moderate heat,
stirring, until the beef is browned and no longer pink. Stir in the tomato sauce,
paste, the corn, loives, cumin, cocoa powder, allspice, chili powder, Worst. sauce,
Tabasco, and cormeal then simmer mixture for 30 minutes. Add additional W.
sauce and Taba. if desired. spoon mixture into a shallow 2.5 quart casserole. ( The
mixture may be chilled overnight)[my note: I never did and it tasted great!]
In a bowl stir together the flour mix. and the butter, milk and the egg until the batter
is just combined. Stir in the Cheddar and the chili peppers and drop around the edge
of the casserole. Bake in preheated 400 degree oven for 10 minutes, reduce heat to
350 and bake for 30 minutes more. Serves six.
Source:
From: "J. Kunkel"