Fiestatamalepie Recipes

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

Steps:

• In large bowl, mix cornmeal and broth.
• Let stand 5 minutes.
• Stir in beef, chili powder, cumin, salsa, corn and olives.
• Pour into a 3 1/2 quart slow cooker.
• Cover and cook on LOW 5-7 hours or until set.
• Sprinkle cheese over top.
• Cover and cook another 5 minutes or until cheese melts.

Steps:

• heat oven to 375 degrees. in large skillet cook turkey,onion, and bell pepper until turkey is cooked. stir in beans,salsa, and jalapenos.
• prepare corn mix and pour into greased 9" pie plate.
• spoon meat mixture onto corn mix and bake 30 to 40 min or until set.
• remove from oven and sprinkle with cheese and return to oven for 5 min or until cheese is melted. let cool 5 min before serving.

Steps:

• In a large bowl, mix cornmeal and broth; let stand 5 minutes. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 quart slow cooker. Cover and cook on low 5-7 hours or until set. Sprinkle cheese over top; cover and cook another 5 minutes or until cheese melts.

Steps:

• Preheat oven to 350.
• Saute onion and garlic in butter.
• Add ground beef and sausage and cook until brown.
• Add tomatoes (with juice) and crush with spoon or fork (I crush them with my hands before adding, but that's just me).
• Add corn, salt and chili powder. Heat through.
• Pour into 13x9 casserole dish.
• Press olives down into meat mixture until they are just showing.
• In medium bowl, mix together cornmeal, milk and eggs.
• Pour over meat mixture and olives.
• Sprinkle cheese over top.
• Bake uncovered for 1 hour.

Steps:

• Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
• Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
• Make Crust. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
• Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
• Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
• Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Steps:

• Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.

Steps:

• Heat oil in a wide frying pan over medium heat; add the onion and garlic and cook until onion is limp. Crumble in the beef and sausage and cook until browned; discard excess fat. Stir in the tomatoes (break up with spoon) and their liquid, corn, chili powder, oregano, and cumin. Cover and simmer for 10 minutes, then stir in the olives. Spread mixture in a shallow 3 quart casserole. Prepare topping and spoon over meat mixture, then sprinkle with cheese. Bake, uncovered in a 350 degree oven for 45 minutes or until top is set when lightly touched.
• Corn Bread Batter:.
• 1/2 cup sifted flour.
• 1 t. baking powder.
• 3/4 cup corn meal
• 1 beaten egg.
• 1 t. salt.
• 1/2 soda.
• 1 cup buttermilk.
• 2 T. melted fat or salad oil.

Steps:

• In a large bowl, combine the masa harina, broth, salsa, oil, corn, onions, Sazón seasoning and salt; beat until well blended. Cover and refrigerate overnight., Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours., Meanwhile, in a large skillet, saute onion in oil until tender; add the chipotle pepper, garlic, oregano and cumin; saute 1 minute longer. Add chicken and broth. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until liquid is evaporated, stirring occasionally., For vegetable tamales, drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. Place 1/4 cup dough over half of husk closest to you, spreading dough to within 1 in. of edges. Sprinkle olives and cheeses down the center., Lifting one long side, fold husk over filling so that edges meet, enclosing filling in husk. Fold ends of husk over tamale; tie with corn husk strips. Repeat 11 times. For chicken tamales, use 1/4 cup dough on each corn husk and 1/4 cup chicken mixture. Repeat 11 times, folding and tying each tamale., Line a large steamer basket with four corn husks. Place basket in a Dutch oven over 1 in. of water; position half of the tamales upright in basket., Cover tamales with four corn husks. Bring to a boil; cover and steam in batches for 50-60 minutes or until dough peels away from husk, adding hot water to pan as needed and replacing corn husks in pan. Remove husks before eating.