Laura grew up with a wonderful Tamale Pie and I wanted to recreate it for her!
Rogelio’s Tamale Pie!
There are two parts to a Tamale Pie: the topping and the filling! I have always thought of a Tamale Pie as a way to make a bunch of Tamales without all of the detailed preparation. For hungry people this is the answer.
Some time ago, I did the same thing by making a BULK recipe of chili relleno.
The Topping!
You might have to play around with the moisture ( adding more cream or a little milk) to have the right texture ( to be able to spread the mixture over the filling)… so here is what worked for me:
2 cups corn meal
Around 24 ounces cream
2 cups of your favorite cheeses ( I have three favorite Mexican Cheeses)
Salt, pepper and garlic powder to taste
Cook over low heat until thickened… add ½ – 1 cup chopped Cilantro
The Filling
Task 1
This is the time consuming part for me as I like to sauté everything completely.
cook until done: 1 pound diced steak & 1 pound ground sausage with 1 teaspoon each of: salt, black pepper and garlic powder
dice and sauté until ‘clear’ one large sweet onion and about 3 tablespoons chopped garlic
set aside
Task 2
Combine the following in a large pan:
12 ounce creamed corn
28-30 ounces of tomato sauce
3 teaspoons Spanish Paprika
1 teaspoon Chipotle powder ( or sauce)
8 fire roasted peppers (sliced and chopped)
½ cup sliced olives
2 tablespoons Baker’s sugar
add 1 cup of the topping
1 cup Mozzarella cheese( or more!)
add salt , pepper and garlic powder to taste
Cook over a low heat about 10- 15 minutes
Fold in 3 cups of Hominy and add the meat and onions
Task 3
Pour filling into baking dish and spread topping over the top of the filling
Bake at 350 degrees for around 40 minutes
I hope you enjoy this as much as Laura did!