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
- 1. Heat 5 cups of the water to boiling. Mix corn flour or meal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover.
- 2. Before mixture cools, use it to line a very large casserole dish. Reserve one-quarter of the mush for the topping.
- 3. Brown the ground beef, stir in the cooked and drained chorizo and onion. Saute two to three minutes or until the onion is clear. Stir in all remaining ingredients except the Monterey Jack cheese and the green olives.
- 4. Simmer until somewhat thickened. Taste and adjust seasonings.
- 5. Spoon the mixture into the mush-lined casserole and top with spoonsful of the reserved mush, smoothing it to make a uniform topping. Garnish with the Monterey Jack cheese and sliced green olives.
Notes: This can be made up to 3 days ahead for baking 2 hours before serving. Leftovers freeze up to 6 months.