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Tamale Pie

By Chef John Ash

A homey, easy-to-do dish that would be perfect for game day!

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    Serves 6

    Total Time 45 minutes - 1hour

    Prep Time 20 minutes

    Difficulty Level Medium


    2 tbsp vegetable oil

    2 c chopped onion

    2 tbsp chopped garlic

    1 medium poblano pepper (cored, seeded, and chopped)

    11/4 lbs ground beef

    1 tsp ground cumin

    1/2 tsp red chili flakes

    1 tsp oregano, preferably Mexican

    1 c canned crushed tomatoes

    1/2 c red wine

    4 tbsp butter

    2 1/4 c coarse cornmeal

    1 c grated pepper jack or Parmesan cheese



    1. Heat oil in a large skillet over medium heat. Add onions, garlic, pepper and cook, stirring often, until softened and just beginning to brown, 7–8 minutes. Increase heat to medium-high; add beef, cumin, chile flake and oregano and cook until meat is no longer pink, about 5 minutes. Add tomatoes and wine and salt to taste and cook until most of the liquid has evaporated, 6-8 minutes.

    2. Meanwhile, preheat oven to 350°. Rub a 2 1⁄2-quart casserole dish with 1 tablespoon butter; set aside. In a deep saucepan add 1-quart water and 2 teaspoons salt and bring to a boil. Gradually add cornmeal, whisking vigorously.

    3. Reduce heat to low and cook, stirring often, until thick, 6 - 8 minutes. Add remaining 3 tablespoons butter and stir until combined. Spoon half the cornmeal mixture into the prepared dish. Spread out with the back of a wet spoon to cover the bottom and up the sides. Set aside.

    4. Spoon filling into casserole, then top with remaining cornmeal mixture, spreading it out with the back of a wet spoon to cover the filling. Sprinkle the cheese over the top and bake until top is browned and sides are bubbling, 25– 30 minutes.

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