Mexican Tamale Pie by Tom
Barbara recently bought a magazine that featured recipes for two. I paged through it and found this tamale pie recipe which sounded interesting. Because David was going to come over for dinner, doubling the recipe was very easy.
And unlike many recipes, I actually followed this one. Well almost. I did make three additions. The recipe as written is meatless, but we decided that ground pork would add a nice touch and some protein. I also added ground cumin and ancho chili powder as well. All three additions added flavor to the dish. Barbara added sour cream to her dish at the table, and David and I added a chunky salsa. It all worked and we enjoyed this filling, rich in vegetables, dish.
Mexican Tamale Pie
(adapted from America's Test Kitchen Best Ever Cooking for Two, 2014)
Serves 4 - cut ingredients in half for 2
1 pound ground pork
3 pablano chili peppers, stemmed, seeded and cut into 1/2" pieces
2 shallots, chopped
2 tablespoons olive oil, for browning and sautéing
1 can sweet corn kernels (or 2 ears of corn)
2 small zucchini, quartered and cut into 1/2" pieces
1 28-ounce can of diced tomatoes, drained and the juice reserved
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ancho chili powder
4 ounces shredded jack cheese
4 tablespoons chopped fresh cilantro
salt and pepper to taste
2/3 cup all purpose flour
2/3 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
2 large eggs
2 tablespoons unsalted butter, melted and cooled
Preheat the oven to 450 degrees and make sure your rack is in the center of the oven.
Because the contents of the skillet had a fair amount of liquid in it when it went into the oven, I was not sure how much would remain after baking. As a result I served the final product in a bowl. I probably did not need to as most of the liquid was absorbed while baking. Never the less. spooning into the bowl worked and kept everything together.
Serve with sour cream or chunky salsa, or neither. This was a really tasty dish that is a keeper!