Tamale Pie Recipe

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Tamale Pie Recipe

This is Southwestern America style cooking. This Tamale pie is not a tamale and not a pie, it's just a lot easier than making real tamales! It's adapted to satisfying the American palate.

Ingredients

For the Filling:

  • 2 tablespoons safflower oil
  • 1 onion minced
  • 2 carrots diced
  • 4 cloves garlic minced
  • Kosher salt
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 2 pounds 85% lean ground beef
  • 1 can 14.5 oz. diced tomatoes, juices reserved
  • 1 can 15.5 oz. pinto beans, rinsed and drained

For the Topping:

  • 3/4 cup all purpose flour
  • 3/4 cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons baking powder
  • 1 cup buttermilk
  • 2 large eggs lightly beaten
  • 2 tablespoons unsalted butter melted

Instructions

For the Filling:

  • Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots and garlic and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
  • Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil and cook 2 minutes. Remove from heat.

For the Topping:

  • Whisk together flour, cornmeal, sugar, salt and baking powder in a large bowl. Whisk in buttermilk, eggs and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
  • Transfer to oven and bake until a toothpick inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

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