Tamale Pie
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.5 tsps
Cumin Seed (toasted)1 cup
Olive Oil2 large
Onion (chopped)1 tsp
Paprika (smoked)1 tbsp
Tomato Paste1 cup
Sherry (dry)1.333333 cups
Chicken Broth (reduced-sodium)1.25 cups
Water (hot, divided)2 tsps
Baking Powder3 cups
Yellow Cornmeal2 large
Egg (lightly beaten)1 cup
Corn (from 1 ear)4.5 cups
Grated Cheddar (coarsely)Directions:
1
Marinate and cook pork: Combine juice, garlic, cumin, and 1 teaspoon salt in a large bowl, then whisk in oil
2
Add pork and toss to coat, then marinate, covered and chilled, turning occasionally, 3 hours
3
Drain pork, reserving marinade, then put pork in pressure cooker and add enough water to cover
4
Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 30 minutes
5
Remove from heat and let pressure fall naturally
6
Combine juice, garlic, cumin, and 1 teaspoon salt in a large bowl, then whisk in oil
7
Add pork and toss to coat, then marinate, covered and chilled, turning occasionally, 3 hours
8
Drain pork, reserving marinade, then put pork in pressure cooker and add enough water to cover
9
Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 30 minutes
10
Remove from heat and let pressure fall naturally
11
Make filling: When pork is cool enough to handle, drain, discarding liquid, and coarsely shred
12
Heat 2 tablespoons oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then lightly brown pork, stirring, until crisp
13
Transfer pork to a bowl with a slotted spoon, then add chorizo and ham to skillet and cook, stirring frequently, until slightly crisp, about 5 minutes
14
(If chorizo is very lean, add 1 tablespoon oil
15
) Add onions and bell peppers and cook over medium heat, stirring frequently, until tender but not browned, about 15 minutes
16
Add paprika and cook, stirring, 1 minute
17
Return pork to skillet, then add tomatoes with their juice, tomato paste, Sherry, and reserved marinade
18
Simmer, covered, stirring occasionally, until slightly thickened, about 20 minutes
19
Remove from heat and keep warm, covered
20
Prepare crust and bake pie: Preheat oven to 400°F with rack in middle
21
Oil a 13- by 9-inch glass baking dish
22
Bring broth and 1 cup hot water to a boil in a small saucepan, then remove from heat and cover
23
Combine baking powder and 1/2 teaspoon salt in a large bowl
24
Whisk in oil until smooth, then stir in cornmeal
25
Stir in hot broth and let stand, uncovered, 10 minutes
26
Stir eggs into cornmeal mixture
27
Set aside 1 1/2 cups batter (for top crust)
28
Stir corn kernels into remaining batter (for bottom crust) and spread over bottom and up sides of baking dish
29
Spoon filling into crust and sprinkle with cheese
30
Stir remaining 1/4 cup hot water into reserved batter and spread over top
31
Bake until top is browned, about 40 minutes
32
Let stand 15 minutes before slicing
33
When pork is cool enough to handle, drain, discarding liquid, and coarsely shred
34
Heat 2 tablespoons oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then lightly brown pork, stirring, until crisp
35
Transfer pork to a bowl with a slotted spoon, then add chorizo and ham to skillet and cook, stirring frequently, until slightly crisp, about 5 minutes
36
(If chorizo is very lean, add 1 tablespoon oil
37
) Add onions and bell peppers and cook over medium heat, stirring frequently, until tender but not browned, about 15 minutes
38
Add paprika and cook, stirring, 1 minute
39
Return pork to skillet, then add tomatoes with their juice, tomato paste, Sherry, and reserved marinade
40
Simmer, covered, stirring occasionally, until slightly thickened, about 20 minutes
41
Remove from heat and keep warm, covered
42
Prepare crust and bake pie: Preheat oven to 400°F with rack in middle
43
Oil a 13- by 9-inch glass baking dish
44
Bring broth and 1 cup hot water to a boil in a small saucepan, then remove from heat and cover
45
Combine baking powder and 1/2 teaspoon salt in a large bowl
46
Whisk in oil until smooth, then stir in cornmeal
47
Stir in hot broth and let stand, uncovered, 10 minutes
48
Stir eggs into cornmeal mixture
49
Set aside 1 1/2 cups batter (for top crust)
50
Stir corn kernels into remaining batter (for bottom crust) and spread over bottom and up sides of baking dish
51
Spoon filling into crust and sprinkle with cheese
52
Stir remaining 1/4 cup hot water into reserved batter and spread over top
53
Bake until top is browned, about 40 minutes
54
Let stand 15 minutes before slicing