Skip to main content

Homey Tamale Pie



I like authentic tamales, but to be honest, making them from scratch scares the heck out of me.  Enter, tamale pie, a great swap for the real thing!



This is another recipe from Martha Stewart’s, Martha’s American Food cookbook, from The Southwest section of the cookbook.  I’ve said it before, this cookbook is on my “favorites” list. 

No shredding meat, neither cornhusk wrapping, nor steaming needed here:  The casserole is layered with the flavors that make authentic tamales, a product of Mexico, so delicious, but with distinctly American ease and with beef or pork being swapped out for lean turkey. 


I use Nora Mill Granary's stone ground cornmeal for the extra crunch


This tamale pie is a tasty example of Tex-Mex cooking that I like cooking here in the Midwest, especially in the cold weather we’re having now:  it’s all of 2 degrees out there now, wind chill –9 degrees; that's on top of the 19.8-inches of snow we had Sunday ~ won't be going to our beach today!

It’s really delicious down to the last bite ~ give it a try!


Tamale Pie
Adapted

Ingredients:

5½ cups water
2 teaspoons salt
1¼ cups yellow cornmeal*
1 tablespoon butter
¼ cup extra-virgin olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 serrano chile, finely chopped
1½ pounds ground turkey breast
1 can (14 ounces) plum tomatoes, coarsely chopped
½ cup low-sodium chicken stock
1 teaspoon chili powder
1 teaspoon dried oregano
¼ teaspoon cayenne
8 pimento-stuffed green olives, sliced
4 ounces (1¼ cups) Monterey Jack, grated
Cooking spray
Assorted garnishes, such as chopped tomatoes, red onion, sour cream, jalapeño pepper slices, for serving

Method:

Bring water to a boil in a medium saucepan, add salt.
Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk.
Reduce heat to medium, and cook, until thick and creamy, about 15 minutes.
Stir in butter, and keep warm over low heat.
Preheat oven to 350 degrees.
Coat a 2-quart baking dish with cooking spray.
Heat oil in large skillet, over medium-high.
Add onion, garlic, bell pepper, chile, and a pinch of salt.
Cook, stirring often, until onion is golden and vegetables are tender, about 10 minutes.
Add turkey, and cook, breaking into bite-size pieces, until cooked through, about 5-7 minutes.
Stir in tomatoes and juices, stock, chili powder, oregano and cayenne.
Reduce heat to medium and cook, stirring, until most of the liquid is absorbed and mixture resembles chili, about 10 minutes.
Stir in olives and season with salt and pepper.
Spread 1½ cups cornmeal into bottom of prepared dish.
Spread turkey mixture on top, then spread remaining cornmeal on top.
Sprinkle with cheese.
Bake until golden brown and cheese is melted, 35-40 minutes.
Let stand 15 minutes.
Serve with garnishes.
*I use stone-ground cornmeal for extra crunch.



ENJOY!





Comments

  1. Hi Pam , love tamales . It's 9:30AM here now , have all the ingredients , this will be our dinner tonight Jalapeno peppers , sliced tomatoes and Hoo-wee as you say dig in , Thanks for sharing Pam , you make my day . ~Nee~ :)

    ReplyDelete
    Replies
    1. Hi Nee! Hope you made it and enjoyed the pie. Hoo-wee! And have a good weekend!

      Delete
  2. Pam, Comfort food to keep ya'll warm in the middle of a Chicago winter! Looks good! We have yet to have a measurable snow fall this winter here in East Tennessee... I do have clear memories of Chicago's snow storm back in the winter of 1978-1979! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Dave, Yes, this definitely warms things up. I remember the 1978-79 snow storm when we lived in Louisville. We couldn't get the car out for 6 weeks, and no school for over 2 weeks. Louisville's philosophy on snow back then, God put it there and he will take it away. No snow plows back then! Take care

      Delete
  3. I agree with you--love tamales but have never wanted to tackle making them. This sounds very satisfying. I need to check out Martha's cookbook. It is 9 degrees here!!

    Best,
    Bonnie

    ReplyDelete
    Replies
    1. Hi Bonnie! Yes, tamales are pretty intimidating, in my opinion! This pie is a good sub for it.

      Delete
  4. Ooh ... this sounds really good, and not too difficult. I'd love to add this recipe to my rotation!

    ReplyDelete
  5. Dear Pam, This sounds good!! I really like southwest style food. I only began eating these flavors; I did not grow up with them and I do love the spicy flavors.
    Stay warm, cozy and well and thinking spring! xoxo Catherine

    ReplyDelete
    Replies
    1. Thanks, Catherine! I'm the same as you with not eating this type of food growing up. I'm thinking Spring! :-) Have a great weekend! xo

      Delete
  6. We love Tamale Pie here! Incidentally, my grandfather's second wife had a hot tamale business, and I've watched him many times stirring a HUGE pot of meat for those tamales! They always had booths for sales at the Fair in the fall. They had a "freezer house" where they kept the tamales, and we would most usually bring home a bag of them when we went to visit. It is just too much for me to tackle, so I've tried to find some that were almost as good, but not much luck there. We just stick with the Tamale Pie.:-)

    ReplyDelete
    Replies
    1. Nellie, how great! That would've been great to watch with them making the tamales. I bet they were a huge hit at the fair. Lucky you for getting the real thing, home made tamales. The ones from the grocery store aren't even a close match and I would love to watch someone make them from scratch. Yes, I'll stick with the pie also. :-) Have a great weekend!

      Delete
  7. I would really enjoy a dish of your tamale pie right now…warm and spicy sounds good to this Texas born girl. :)

    ReplyDelete
    Replies
    1. Karen, we like that spice too, but you'd probably like a little more heat than we do, since you're a Texas girl!

      Delete
  8. Oh my Pam....that is a lot of snow and a lot of cold weather. I'm sure hoping you all thaw out real soon. It takes warm meals like this to keep the body warm, with such temps that you all are having. Looks delicious!! Prayers for you all.

    ReplyDelete
    Replies
    1. Thanks, Shug! The thaw will start in a couple of months In the meantime, we eat hearty dishes like this. Take care.

      Delete
  9. This is a far cry and vastly better than my mother's tamale pie from the fifties. Make your own tamales, never!
    Sam

    ReplyDelete
    Replies
    1. Sam, glad I'm not the only one afraid of making them. :-) I'd never had tamales until I was grown and think they're great now. Take care.

      Delete
  10. This looks delicious Pam. Tamale pie is one of my favorite cold weather comfort foods. I was in freezing cold Chicago last week and got out of town just before the blizzard hit.

    ReplyDelete
    Replies
    1. Cathy, glad that you got out of town when you did. It's sunny this morning and going to warm up a little for the next couple of days. Tamale pie works!

      Delete
  11. Hi Pam,
    Looks so good..I love southwest foods or Mexican. My favorite is enchiladas. I have never made Tamale pie or Tamales. It is a good meal for a cold night. Thanks for sharing..be safe and warm..
    Dottie :)

    ReplyDelete
    Replies
    1. Dottie, thanks! I like the flavors and the heat in that sort of food, but haven't eaten enchiladas much, except in a casserole type dish, although I really like them. That will be the next thing to tackle. Thanks for stopping by! :-)

      Delete
  12. Looks like a great warming comfort food for the family.. yummy!

    ReplyDelete
    Replies
    1. Thank you, Medeja! Yep, they all like it.

      Delete
  13. So many years since I have enjoyed this delicious treat, and I love the green olives!

    ReplyDelete
    Replies
    1. Melynda, we like the green olives in it also, a great addition.

      Delete
  14. I have no desire to ever make tamales from scratch, however, tamale pie sounds right up my alley! Same terrific flavors---pure comfort food!

    ReplyDelete
    Replies
    1. Liz, I'm glad you agree, The whole process seems like a day-long adventure and I'd rather get mine from a restaurant.

      Delete
  15. What a great idea....I'd never make tamales from scratch. Love the recipe, Pam!

    ReplyDelete
    Replies
    1. Thanks, Barbara! This is as close as I will ever get to making the real thing!

      Delete
  16. Hi Pam, Thanks for following at ShabbyTeaParty. I love all your sidebar Valentine posts....admittedly I am a chocoholic...Trinidads are my absolute Favorite Fannie Mae candy!! Warm Hugs

    ReplyDelete
    Replies
    1. BettyJean, thanks! We definitely have something in common with the Trinidads, my fave also! Warm hugs to you!

      Delete
  17. I love tamales but am daunted by the process of making them. This could be the answer to my issues!

    ReplyDelete
    Replies
    1. Gaye, I hope it is the answer! Thanks for the visit!

      Delete
  18. I agree with Gaye. I am scared of trying to make tamales but I think I could handle this pie.

    ReplyDelete
  19. Oooooo....all of the great tamale flavor without the headache of making them! This looks so good, and perfect for a nice comfort food meal on a cold winter day! Keep warm! :)

    ReplyDelete
  20. Growing up in the southwest tamales were a staple here. I have never attempted to make my own. I do love a good tamale pie. I have some ground turkey in the freezer. This will be on the menu soon:)

    ReplyDelete
  21. not only have i never made tamales, i've never eaten a real one either! however, we do have tamale pie at least once every two weeks--it's a favorite!

    ReplyDelete
  22. I'd say you're right because I had planned on making tamales since before Christmas and here we are at Valentine's day with no tamales yet.

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews