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BUFFET TAMALE PIE
This dish couldn’t be better named—it definitely will serve a crowd—at least 10 to 12 hungry “chile-starved” appetites. I particularly like it made with blue corn flour as the blue crust is especially appealing with the chili filling and cheesey top. The spicy goodness is sure to please most everyone. A tossed green salad completes the meal.
Yield: 10 to 12 servings or one 10 x 14 inch casserole
Temperature: 325 F
Baking time: 2 or more hours
8 cups water
3 cups Pecos Valley Spice blue corn flour(or corn meal)
2 teaspoons salt
2 pounds ground lean beef
1 pound chorizo, fried and well drained
½ cup chopped onion (1/2 of medium onion)
½ cup chopped celery
½ cup chopped green chile (about 4 fresh parched, peeled and chopped) or 1, 4 ounce can
1 cup whole kernel corn
1 cup grated sharp cheese
1 cup pitted ripe olives, sliced in two
1 cup chicken broth
3 ½ cups canned tomatoes
1/4 cup pure ground hot Pecos Valley chile
2 Tablespoons crushed Pecos Valley caribe chile
1 Tablespoon Pecos Valley cumin
1 cup Monterey Jack cheese
12 jalapeno or pimiento stuffed green olives, optional
Notes: This can be made up to 3 days ahead for baking 2 hours before serving. Leftovers freeze up to 6 months.
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622 • info@janebutelcooking.com | Jane Butel Home Page
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