Tamale Pie

May 23

A comforting dish that can easily be vegetarian or include ground beef, Tamale Pie is a one pot dinner that comes together quickly on a weeknight!

Yield: All recipes serve 2 people

Chef Notes: Substitute GF flour to easy make this dish gluten free.

Substitute your favorite red enchilada sauce for the adobo & use canned beans to make this quick!

Add diced zucchini, green beans and/or frozen corn to the base to add more vegetables.

Make the adobo:

Remove the stem and seeds from the chiles. Cover with boiling water and weigh down with a plate to keep submerged. Allow the chiles to hydrate for 10 minutes.
Blend the chiles into a paste, adding just enough of the soaking liquid to create a smooth paste.
Season thoroughly with 3 T apple cider vinegar, 1 T honey and a large pinch of salt. Adobo can be bitter, so add more salt and honey to create balance.

Make the Vegetable Base:

Dice the onion and mince the 4 cloves garlic.
If adding ground beef, begin by browning▸ in a deep, ovenproof skillet (like a cast iron pan), remove meat from pan and set aside.
Sauté the onion▸ until softened, translucent and lightly charred.
Add the garlic until aromatic.
Add the beans (and optional ground beef) to the pan along with the adobo and bring to a gentle simmer.
Taste and add salt, honey or apple cider vinegar to taste.

Make the Cornbread:

Preheat the oven to 350°F.
In a medium bowl, combine ½ C cornmeal, ½ C AP flour, 1 t salt and 1½ t baking powder and whisk to combine.
In a large bowl, combine 1 egg, ½ C sour cream, ¼ C melted butter. Whisk to combine.
Mix in the dry mixture along with the ¼ C grated cheddar.
Place dollops of the cornbread on top of the vegetable/adobo base and bake until the cornbread is baked through and golden: 20-30 minutes.
Allow to cool slightly before serving.

Slice the herbs thin.

Scoop portions of the tamale pie into individual bowls.

Garnish each portion with avocado, extra grated cheddar/sour cream and herbs.

Lonny Hurley

Roast Chicken with Spring Onions & Romesco