The Recipe Thread [tm--CajunCook]
Tamale Pie<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
Note: all meat mixture ingredients are approximate. Exact measurements are not needed for this recipe.
Meat mixture:
2 pounds lean ground beef
4 teaspoons dried parsley flakes
1 1/2 teaspoons garlic granules or powder
¼ teaspoon black pepper
3 teaspoons salt
1 teaspoon onion granules or powder
¾ teaspoon sage
¾ teaspoon oregano
2 teaspoons paprika
1 teaspoon cumin
4 tablespoons chili powder
1/3 cup cornmeal
1 small can tomato sauce
2 cups water
Tabasco/hot sauce or jalapenos to taste
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Mix all the above together and simmer in large skillet or Dutch oven for at least 1 hour. Add extra water if needed to keep from sticking, but most of the liquid needs to be evaporated when placed into crust.
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Crust
In a medium to large sauce pan, mix:
2 ½ cups cornmeal
2 cups water
1 large can evaporated milk
1 teaspoon salt
4 tablespoon chili powder
Combine all crust ingredients in saucepan. Cook over medium heat, stirring almost constantly until thick-about 5-7 minutes. Reserve about 1 ½ cups for topping of pies. Spread remaining cornmeal mixture on bottom and up sides of 2 round 12” baking dishes. Bake 10 minutes in a preheated 450 degree oven. When meat mixture is finished cooking, spread in pan on top of crust. Add enough water to the reserved cornmeal mixture to make it thin enough to spread on top of meat mixture.
Bake for 15-20 minutes.
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Sprinkle with Mexican 4 cheese mix, or your favorite shredded cheese such as Monterey Jack and Cheddar. (Or Pepper jack for those who like it hot!)
Bake 5-10 minutes longer until cheese is melted.