Friday, March 5, 2010

Tamale Pie Redux

I had some interesting comments on my aforementioned post. So while I was making this dish last night for dinner, I did alter a few things as well as clarify. Plus, this gives me a great oppurtunity to put another picture of Molly (almost a year!) on my blog. A few points.

-at least add one of the jalapenos, even if you are not a heat person. Cut out the seeds and stems, but at least have it there for flavor.

-Do not skimp on the spices. They make the dish.

-I increased the amount of cornmeal in mine last night to give a better crust. A great idea.

Tamale Pie

1 pound lean ground beef
1 onion, diced
2 garlic cloves, minced
2 jalapenos, minced
2 1/2 tablespoons ancho chile powder
1 tablespoon dried oregano
½ teaspoon cumin
1 15oz can black beans, drained and rinsed
1 cup corn, frozen or fresh
1 15oz can diced tomatoes, with juice
4 ounces cheddar cheese, shredded
1 cup coarse corn meal
3 1/4 cups water
1 ½ tablespoons vegetable oil
1 teaspoon smoked paprika

Preheat oven to 375°F.

In a large skillet over medium heat, add beef, breaking up and cooking until browned. Add the onion, jalapeno, and some salt, cooking until the onion is softened. Add the chile powder, oregano, cumin, and garlic, cook for 1 minute. Add the beans, corn, and tomatoes into the skillet. Cook until most of the juices from the tomatoes have evaporated and the mixture is slightly thickened. (about 10 minutes). Season with salt and remove from heat.

Meanwhile, heat water in a pot until boiling. Stir in cornmeal, reduce heat to medium-low, and whisk until thickened, about 1 minute. Stir in oil and paprika, season with salt and pepper.
Stir cheese into meat mixture. Transfer to a 9x13 (3 quart) baking pan or similar vessel. Top with cornmeal mixture, spreading to the edges to seal. Cover with foil and bake for 30 minutes. Remove foil and turn on broiler to high. Continue cooking until cornmeal is set and slightly browned. Let cool for 10 minutes. Serve.


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