If you are one of those people that can't stand the thought of a traditional recipe being messed with, then click away right now. Go ahead, I'll wait. I'm serious, if you can't handle creative license when it comes to cooking, then this scrumptious tamal pie recipe is not for you. Nope, you'll have to stick to actual tamales and never ever experience the delicious shortcut that is tamal pie–or as gringos like to call it tamale pie. And you know what? Too bad for you and more for the rest of us. You will have to wait for the holidays or organize a tamalada right quick to get your tamal fix at home. Good-bye to you for now.
Okay, now that those uptighty Mctightytons are gone, the rest of us can appreciate that an homage to a traditional recipe is not meant to replace the original, it's just a very sincere and edible form of flattery. The first time I had tamal pie, I knew it would not be my last because YUM!
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Don't be discouraged by all the ingredients; once you have them all, it only takes about 25 minutes to put together!
Tamal Pie
__Ingredients
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For the filling:
3 poblano peppers
3 tablespoons vegetable oil
1 1/2 pounds ground pork
1 pound fresh Mexican chorizo, casings removed
Kosher salt 1 white onion, diced 3 cloves garlic, finely chopped
1 tablespoon chili powder
1 1/2 to 2 teaspoons chipotle chile powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 15 -ounce cans diced tomatoes
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
3/4 cup chopped fresh cilantro
For the topping:
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 large eggs, lightly beaten
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
Directions
Get the full tamal pie recipe directions at FoodNetwork.com.
Image via 71217725@N00/Flickr
