Tamalechilipie Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

Steps:

• Combine first 4 ingredients in a 2 quart casserole dish that has been sprayed with Pam.
• Bake at 400 degrees for 25 mins or until bubbly.
• Mix corn chips and cheese and sprinkle over casserole.
• Bake for 5 more minutes or until cheese melts.

Steps:

• Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

Steps:

• For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
• For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
• Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
• Preheat the oven to 400 degrees F.
• Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

Steps:

• Braise the meat. Place the pork in a pot with the onion, garlic, bay leaves, cumin, salt and enough water to cover 2/3 of the meat; bring to a boil and reduce to a simmer. Cook for about 2 hours or until the meat is fork tender and easy to shred. Reserve.
• Make the sauce. Heat the oven to 350 degrees. Stem the chiles and seed if desired (seeds will make the sauce spicier). Place on a baking sheet and roast until lightly toasted, about 5 minutes.
• Transfer the toasted chiles to a medium saucepan along with the tomatoes, cumin and salt. Cover with about 3 cups of water and bring to a boil. Reduce to a simmer and cook for about 30 minutes or until the ingredients are soft and fragrant. Cool.
• Transfer the cooled sauce to a food processor and purée. Add the masa and continue to blend until thick. Taste and adjust the seasonings as desired. Reserve.
• When the meat is cool, shred and combine with enough sauce to moisten well. Taste and reseason as needed. Transfer any extra sauce to an airtight container to serve alongside the tamales or to freeze to use later.
• Soak the corn husks in hot water for 30 minutes to an hour or until malleable. Remove the husks and pat dry with paper towels.
• To make the dough, using a standing or hand mixer, cream the lard in a large bowl until light and fluffy. Add the masa, baking powder and salt, and mix until combined; the mixture will be dry and resemble peas. Begin adding the warm stock about a cup at a time and continue to mix until the dough becomes light and spongy. You may not need the full 4 cups of stock.
• Place a steamer in a large deep pot with a lid and fill with 2 inches of water; bring to a boil and reduce to a low simmer.
• Hold a husk in one hand with the wide end facing you. (If this is awkward you can also lay the husk flat on a clean work surface.) Using a spatula, spread the masa mixture in an even layer, no more than 1/4-inch thick, all over the lower 2/3 of a husk leaving the pointed end clean. Be sure to spread the masa all the way to the right side of the husk, but leave at least 1/2 inch clean on the left side so the batter doesn't overlap when the husks are sealed.
• Spoon 2 to 3 tablespoons of the meat and sauce mixture into the center of the masa and fold the husk over to enclose. Fold the top of the husk down like an envelope and place in the prepared steamer.
• Steam for 1 to 1 1/2 hours or until the masa is light and fluffy and releases easily from the husk.

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:

• 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.