Tamale Pie

Total Time:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • For the filling:
  • 3 poblano peppers
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds ground pork
  • 1 pound fresh Mexican chorizo, casings removed
  • Kosher salt
  • 1 white onion, diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 1 1/2 to 2 teaspoons chipotle chile powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 15 -ounce cans diced tomatoes
  • 2 cups frozen corn kernels
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup chopped fresh cilantro
  • For the topping:
  • 1 1/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • Kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
Directions

Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.

Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.

Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.

Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.

Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

Photograph by Con Poulos

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