Cast Iron Skillet Tamale Pie
December 12, 2009
CAST IRON SKILLET TAMALE PIE
(serves 6 to 8)
It must be the dreary weather that has me cooking
crazy comfort food from my childhood. This version of Tamale Pie
is "not like mom used to make"; nor is it a muddled casserole served
at pot-lucks. Rather, it is a meaty, Mexican-inspired "shepherd's
pie". I chose to make it medium-spicy, so that it would be suitable for
most palates, from kids to grandma and grandpa.
This would also be a terrific holiday do-ahead
breakfast treat for a crowd, topped with poached eggs (or a side of scrambled,
whatever your fancy!).
For the meat
mixture:
1 to 1 &1/2 lbs ground beef round (15% fat
content)
kosher salt, ground black pepper
1 medium yellow or white
onion, diced
3 medium garlic cloves, minced or pressed in a
garlic press
1 T dried Mexican oregano
2 t ground coriander seed
1 t ground cumin seed
pinch of ground cinnamon
pinch of ground cayenne pepper
1 14.5 oz. can diced tomatoes with
juice
1 12 oz. bottle taco sauce (I used La Victoria
Chipotle medium-hot taco sauce)
1 2.25 oz. can sliced black olives
1 cup corn kernels
1 cup cooked pinto beans
For the cheesey cornmeal
topping:
1 cup cornmeal
1 t kosher salt
1 cup whole milk
2 eggs
4 T unsalted butter, melted
8 oz. sharp cheddar cheese, grated
Method:
Preheat oven to 350 degrees with rack positioned in
the middle. Have ready a well-seasoned 10" cast iron skillet.
If you don't have one, grease a 9 x 13 baking dish with butter or nonstick
spray .
Have milk and eggs ready at room temperature.
Put cornmeal and salt in a medium bowl. In a separate bowl whisk together the milk, eggs, and melted
butter. Fold into the cornmeal until blended; then stir in
cheese. Set topping mixture aside.
Heat cast iron skillet over medium high heat.
Add ground beef, gently breaking up into small pieces, and saute until no longer
pink but not too-well done. Season with a generous pinch of both salt and
pepper. Remove cooked beef from pan; set aside. Add onion to pan;
saute stirring frequently until translucent and beginning to caramelize.
Reduce heat to medium. Add garlic; cook briefly until fragrant (do not
brown/burn garlic). Add dried herbs; stir until fragrant
and combined. Add the tomatoes, taco sauce, olives, corn, and
beans. Add cooked beef and any accumulated juices back to pan. Stir
to combine; turn off burner.
Spoon cornmeal topping evenly over meat
mixture, leaving a scant 1/2" space around the edges (the topping will melt
and spread to the edges in the oven).
Bake for one hour. Remove from oven and
let rest for at least 10 minutes.
Serving and
Garnishes:
Cut into wedges and spoon into warm, shallow
bowls.
Provide sour cream, snipped cilantro, sliced green onions, and extra hot sauce at the table for individual tastes.
Wine:
We enjoyed the fruity 08 Monte Oton
Garnarcha ($10.95) from the volcanic slopes of Moncayo in the Campo de Borja
region of Aragon. The "old school", bright, fresh briary
raspberry fruit found in the 07 D'Anneo Old Vine Zinfandel,
Napa-Calistoga ($28.95) would work well too. Pomegranate juice
and a dry sparkling wine for breakfast. Nice amber ale or lager for
lunch!
An original recipe by Renee
Kroeger
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