Edit ModuleShow Tags

Tamale Pot Pie Recipe


Published:

Terry Brennan

It’s definitely the time of year when we need to warm ourselves inside as well as out—and pot pies have a cozy and comforting nature that makes them a perfect warming dish. But you can go beyond the usual chicken-veggie-gravy option and get a little South-of-the-Border flavor with this Tamale Pot Pie recipe by cookbook author Elinor Klivans, which appeared in Real Food. A mixture of chicken broth and cornmeal makes a quick and easy tamale-like topping, and the mild flavor and dense texture of the topping make a good foil to the spicy, moist ground pork filling. Feel warmer already?


Tamale Pot Pie

Serves 8

Filling:
1 tbsp. corn or canola oil
1 onion, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, finely chopped
1 lb. lean ground pork
12 tsp. ground cumin
3 tbsp. fresh chili powder
14 tsp. salt
1 14.5-oz. can tomatoes in their own juice

Topping:
1 c. cornmeal
14 tsp. salt
34 c. chicken broth
1 large egg
1 tbsp. corn or canola oil
1 c. sour cream
14 c. chopped cilantro

Heat oven to 375°F. Have ready a 9-inch round baking dish.

In a large frying pan, heat oil over medium heat. Add onion, green pepper, and garlic, and cook until vegetables soften, about 10 minutes, stirring often. Add ground pork and cook until no longer pink, stirring with a fork to break up any clumps. Carefully pour off any excess fat and discard. Stir in cumin, chili powder, and salt. Add tomatoes with juice, stirring with fork to break up large pieces. Cook, uncovered, on low heat for 5 minutes, stirring often. Spoon filling into baking dish and cool for 15 minutes.

In a medium bowl, stir corn meal and salt together. In a small bowl, stir chicken broth, egg, and oil together. Pour broth mixture over cornmeal and stir until corn- meal is evenly moistened and forms thin pourable batter. Pour topping over filling in baking dish, spreading evenly.

Bake until topping is lightly browned on top and feels firm, about 35 minutes. Use a sharp knife to cut into slices and serve. Pass sour cream and cilantro.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.

Top 6 Frozen Drinks in the Twin Cities

Find the best spiked slushees and frozen rosé here

Summer Events for Food Lovers

From quirky small town get-togethers to “The Great Minnesota Get-Together,” make sure not to miss these summer events celebrating delicious food.

Rosé All Summer

Start by raising a glass to National Rosé Day, but keep it up all summer with one of the most food-friendly wines—plus whip up icy frosé

Review: Red Sauce Rebellion in Excelsior

Excelsior's newest Water Street restaurant brings familiar Italian flavors with a well-executed red sauce
Edit ModuleShow Tags
Edit ModuleShow Tags