You know those days you think you know everything? You read a cool article online or you learned a new tip on a food blog, then you feel like such a hipster because you are WAY ahead of the curve. Well, after discovering this recipe, I felt the opposite of that. I found this recipe in an old set of cookbooks that my grandma received as a sort of rewards program from a grocery store (move over scanned bonus cards and ambiguous "points," I want a set of awesome cookbooks!) While flipping through the pages, I found out these cookbooks, published in 1968, contained some recipes I that I thought were novel 21st century ideas. I found recipes for avocado ice cream, gloriously delectable cakes and probably about a hundred creative cookies. There was even a detailed section on nutrition that advised people to eat small meals throughout the day (and I thought that was a new revolution in the dietary world...). I decided that instead of striving for hipster and new, I'm going to indulge and retro and classic. There is certainly something to be said for age-old wisdom and technique. Instead of wasting time looking for the newest fad, I think I'll spend a little time with some good old cookbooks and discover deliciousness that is time-tested.
This tamale pie was part of the American Cooking section of the Woman's Day Encyclopedia of Cookery. It was listed under the New Mexico section and instantly attracted me. I had been wanting to try a recipe I saw online where a mason jar was filled with fresh chili, topped with cornbread batter and baked until golden. When I saw that this recipe contained two layers of cornmeal crust filled with a Mexican-spiced tomato and meat center, I was intrigued. Without the fancy mason jars, this recipe was a simplified version of the recipe I had hoped to try (written about 45 years ago).
The recipe was absolutely delicious. It took a bit of time (about an hour and a half total, 45 min. prep and 45 min. baking), but the bubbling filling peaking out from the golden crust was a welcome sight after pulling it from the oven. With a little added Mexican spice, the filling adopted a tangy, tomato-y Tex Mex flavor. The top crust remained crisp and buttery while the bottom crust, soaked beneath the filling was moist and gooey (a perfect texture combination).
Tamale Pie
Adapted from Woman's Day Encyclopedia of Cookery
- 1 onion, chopped
- 1 garlic clove, minced
- 1 green pepper, chopped
- 2 Tbs. olive oil
- 1 lb. ground chicken (the original recipe called for beef)
- 3 1/2 cups (one 1-lb 12 oz. can) tomatoes
- 1 dozen ripe olives, pitted and sliced
- 1 tsp. ground coriander
- 1-2 Tbs. chili powder
- Mexican seasoning, to taste
- 1 cup yellow cornmeal
- 1 cup cold water
- 1 quart seasoned chicken broth, hot
- butter\
Heat olive oil over medium heat in a large pan. Saute onions until transparent and glossy. Add peppers and cook until tender. Saute garlic with peppers and onions for 30 seconds to a minute. Add chicken and allow to cook through. Add tomatoes, salt, seasonings and olive oil and allow to cook for 20 minutes on low.
While the filling is cooking, mix cornmeal and water in the top of a double boiler. Add hot broth and cook over double boiler. Allow to thicken. ( I followed the instructions for "cornmeal mush" on my polenta bag and mixed the cornmeal and cold water. Then, I added 2 cups of boiling broth and cooked it over medium low heat until thick. I thought this method seemed easier) Line an oiled 2-quart casserole with half of the cornmeal mixture. Add meat mixture and top with remaining cornmeal mixture. Let cool slightly and dot with butter. Bake in a preheated 350 degree oven for 45 minutes. Serves 6.
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