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Spicy Tamale Pie

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Recipe

Spicy Tamale Pie recipe

 

Yield

16 servings

Prep

20 min

Cook

4 hrs

Ready

hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Meat
1 pound beef chuck
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1 ½ pounds pork shoulder
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1 each bay leaves
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1 each onions
chopped
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3 each cloves
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6 each peppercorns
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salt
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Chile gravy
10 each dried red chiles
*
3 tablespoons vegetable shortening
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3 tablespoons all-purpose flour
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½ teaspoon salt
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2 cups stock
reserved
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Cornmeal crust
½ cup stock
reserved
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¾ cup cornmeal
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1 each eggs
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1 tablespoon lard
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Assembly
½ cup raisins, seedless
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1 pint olives
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Ingredients

Amount Measure Ingredient Features
Meat
453.6 g beef chuck
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680.4 g pork shoulder
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1 each bay leaves
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1 each onions
chopped
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3 each cloves
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6 each peppercorns
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1 x salt
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Chile gravy
1E+1 each dried red chiles
*
45 ml vegetable shortening
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45 ml all-purpose flour
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2.5 ml salt
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473 ml stock
reserved
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Cornmeal crust
118 ml stock
reserved
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177 ml cornmeal
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1 each eggs
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15 ml lard
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Assembly
118 ml raisins, seedless
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473 ml olives
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Directions

MEAT.

Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2½ hours.

Remove beef and pork from pot.

Strain stock and reserve 2½ cups.

Discard bay leaf, onion, cloves and peppercorns.

Cut meat into 1-inch cubes.

CHILE GRAVY.

Cut stem ends off chiles and soak overnight in cold water to cover.

Remove seeds and veins and simmer in water to cover 30 minutes.

Scrape pulp out of skins.

Purée in blender and set aside.

Melt lard in saucepan over medium heat.

Stir in flour and salt and cook over low heat, 3 to 4 minutes.

Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes.

Stir in chile purée, remove from heat and set aside.

CRUST.

Combine remaining ½ cup reserved meat stock, cornmeal, egg and lard and stir until thickened.

ASSEMBLY.

Sprinkle raisins evenly in bottom of 2½-quart baking dish .

Sprinkle olives over.

Place meat cubes in layer on olives and pour Chile Gravy over.

Spoon Cornmeal Crust mixture evenly over top.

Bake at 325℉ (160℃) until crust is golden brown, about 1 hour.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 74854% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 217mg 72%
Sodium 492mg 20%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 109g
Vitamin A 2% Vitamin C 4%
Calcium 5% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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