Tamale Pie
This Tamale Pie recipe offers a comforting and satisfying meal with a unique blend of textures and flavors. The flaky cornmeal crust cradles a savory filling of seasoned meat, creating a delightful contrast. This classic dish, adapted from a 1900 cookbook, is a hearty and flavorful main course, perfect for a family dinner.
Ingredients
- 2 cups Hot water
- 1/2 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 teaspoon Salt
- to make thick dough Cornmeal (Quantity estimated (not specified in original recipe))
- 2 cups Ground beef, pork, veal, or chicken (or a combination)
- plenty Butter (or vegetable shortening) (Originally suet. Substituted with butter or vegetable shortening.)
- 2 tablespoons Cornmeal
- 1/2 cup Chile pulp
- 1 teaspoon Salt
- 1/2 cup Meat stock or water
- to taste Butter (or lard) (Originally lard. Substituted with butter for modern preference.)
- to taste Chile powder
Instructions
- 1In a bowl, combine 2 cups of hot water, 1/2 cup of butter (or vegetable shortening), and 1 teaspoon of salt. Gradually add cornmeal, mixing until a thick dough forms. Set aside.
- 2Spread the cornmeal dough on the bottom and sides of a pie tin. In a separate pan, mix 2 cups of ground meat (beef, pork, veal, or chicken, or a combination) with plenty of butter (or vegetable shortening), 2 tablespoons of cornmeal, 1/2 cup of chile pulp, 1 teaspoon of salt, and 1/2 cup of meat stock or water. Cook for a few minutes. Fill the pie crust with the meat mixture and spread more dough over the top. Make small balls of dough, the size of marbles, and place them around the edge of the pie. Pour a little melted butter (or lard) over the top and sprinkle with chile powder.
- 3Preheat oven to 350°F (175°C). Bake for about 30 minutes, or until the crust is golden brown and the filling is heated through.