Thursday, February 17, 2011

Tamale Pie

I have been wanting to try this Tamale Pie recipe by Rachael Ray for a while, but just could not get excited about some of the ingredients. So, I took some of her ideas and created my own version. It was delicious! A bit spicy, so if you want to tone down the heat, you could eliminate the jalapeno or put less chili powder in. I personally love spicy, so this was just right for me and my cute hubby.Tamale Pie
adapted from Rachael Ray by me:)

2 lbs ground turkey
1 jalapeno, seeds and ribs removed, chopped
1 bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
salt and pepper
1 tbsp cumin
1 tbsp coriander
1 tbsp chipotle chili powder
1 cup chicken stock
2 tbsp vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
2 cups tomato sauce
1 1/2 cups corn meal
1 cup flour
1 3/4 cup milk
1/2 tsp salt
1 tbsp honey
1 tbsp baking powder
2 cups shredded cheddar cheese, divided
Sour cream

Preheat oven to 400*.
In a large, oven proof skillet, brown meat. Add jalapeno, bell pepper, onion, garlic, salt and pepper, cumin, coriander, and chili powder. Cook, stirring often until peppers are soft, about 8 minutes.
Deglaze pan with chicken stock.
In a bowl, combine vinegar, brown sugar, Worcestershire sauce, and tomato sauce. Pour over meat mixture and simmer to combine flavors and mixture has thickened up a bit.
In another bowl, combine corn meal, flour, milk, honey, baking powder, salt and 1 cup cheese. Mix until combined. Drop cornbread mixture by large spoonfuls over meat, spreading it out as much as you can to even it out. Sprinkle with remaining cheese and bake at 400* for about 30 minutes. Serve with sour cream.

No comments:

Post a Comment