I just love Trisha Yearwood. Besides being a great singer, she just seems so down to earth and seems like someone I would like to be friends with. Plus, she is a fabulous cook.
A friend gifted me a couple of her cookbooks and I use them quite regularly.
One recipe that I have really been wanting to try is her Tamale Pie. I love Tamale's so what could be better, right?
While this appears to have a few ingredients, it is really quite easy to make!
Trisha Yearwood's Tamale Pie
1 tablespoon corn oil
1 1/2 pounds ground beef (85 percent lean)
1 medium onion, finely chopped
1 clove garlic, minced
Kosher salt
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups green or red enchilada sauce (I used red)
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro (you can leave this out if you don't like it)
1 1/2 cups shredded Monterey Jack cheese
3 cups self-rising cornmeal
2 1/2 to 3 cups buttermilk
2 tablespoons corn oil
4 scallions, chopped (I didn't use these)
Preheat the oven to 400 degrees F.
Heat the oil in a 10-inch cast-iron skillet over medium / high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes.
Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer.
Remove from the heat and sprinkle with the cheese.
Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to
be thick but pourable. Stir in the scallions, if desired. Pour on top of the meat mixture in the skillet
and spread in an even layer.
Bake until the meat is bubbling and the cornbread is golden
brown, 20 to 25 minutes.
VERDICT: Pretty easy to make and oh so good!!
No comments:
Post a Comment