Spicy Tamale Pie
Spicy Tamale Pie recipe
Yield
16 servingsPrep
20 minCook
4 hrsReady
4½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat | |||
| 1 | pound |
beef chuck
|
|
| 1 ½ | pounds |
pork shoulder
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
chopped |
|
| 3 | each |
cloves
|
*
|
| 6 | each |
peppercorns
|
*
|
|
salt
|
*
|
||
| Chile gravy | |||
| 10 | each |
dried red chiles
|
* |
| 3 | tablespoons |
vegetable shortening
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
stock
reserved |
|
| Cornmeal crust | |||
| ½ | cup |
stock
reserved |
|
| ¾ | cup |
cornmeal
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
lard
|
|
| Assembly | |||
| ½ | cup |
raisins, seedless
|
|
| 1 | pint |
olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meat | |||
| 453.6 | g |
beef chuck
|
|
| 680.4 | g |
pork shoulder
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
chopped |
|
| 3 | each |
cloves
|
*
|
| 6 | each |
peppercorns
|
*
|
| 1 | x |
salt
|
*
|
| Chile gravy | |||
| 1E+1 | each |
dried red chiles
|
* |
| 45 | ml |
vegetable shortening
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
stock
reserved |
|
| Cornmeal crust | |||
| 118 | ml |
stock
reserved |
|
| 177 | ml |
cornmeal
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
lard
|
|
| Assembly | |||
| 118 | ml |
raisins, seedless
|
|
| 473 | ml |
olives
|
*
|
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.
