I grew up eating Tex-Mex style burritos, nachos, and the like in the 80’s in Central Maine and didn’t really experience authentic Mexican cuisine until the 90’s when I went to college in Portland, ME and then later moved to the West Coast. Not that there’s anything wrong with the stuff I grew up eating, I just know it’s not all there is to Mexican food. With that being said, I have to admit that when I make something Mexican it’s likely to be something familiar from that Tex-Mex fare I loved growing up. I do love tamales and while I haven’t tried making them this pie looked appealing and easy.
Ingredients
CORNBREAD
- ½ cup cornmeal
- 2/3 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3-4 tablespoons oil
- 1/3 cup milk
- 1 egg
- 1 4.5 ounce can diced green chiles
- 1 can of corn or creamed corn
MEAT
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder (I used an Adobo blend from Penzey’s)
- ¼ teaspoon salt
- ¼ teaspoon pepper
TAMALE PIE
- 1 ¼ cup enchilada sauce (I used up some salsa verde I had on hand)
- 2 cups of shredded cheddar cheese
OPTIONAL TOPPINGS
- Salsa
- Guacamole
- Sour Cream
- Shredded Cheese
- Cilantro
- Lime wedges
Instructions
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Preheat oven to 400 degrees F.
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Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9 baking dish, or a 10” cast iron skillet).
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Bake until set (a toothpick should come out clean), about 20-25 minutes.
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While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
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Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
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Let cool for 10-15 minutes before serving with desired toppings.
I didn’t do much for toppings other than salsa and sour cream but it was pretty rich and filling. The recipe called for using either creamed corn or kernel and I had a can of creamed corn so I used that. It seemed to add a bit too much liquid to the cornbread and the pie had more of a custard-y texture so I might use drained corn instead if I make it again. Mark really liked it but I thought it was a bit too bland and wet. In any case the idea behind the recipe is one I can adjust and suit for my taste.
Now if you’re looking for some more festive recipes I’ve been perusing these for ideas:
Bon Appetit - Vegetarian Mexican Recipes
There are quite a few salsa and guacamole recipes in there too!
Or what about festive beverages? Margaritas galore!
Drink Recipes for Cinco de Mayo
-from Bon Appetit
Ingredients
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1¼ cups sugar
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1 pineapple, peeled, cut into 1½-inch pieces
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6 tablespoons distilled white vinegar
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¼ cup dried hibiscus flowers
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1 jalapeño, thinly sliced into rounds
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5 sprigs mint
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1 lime, thinly sliced into wheels
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2 cups tequila
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1 cup fresh lime juice
Recipe Preparation
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Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
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Meanwhile, place hibiscus in a small bowl and pour 1¼ cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
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Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
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Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
As the weather warms up I’m plotting and planning my patio garden. It helps to look at inspiration like a Garden Inspired Cinco de Mayo Party!
During Dia de los Muertos in Oaxaca, people scatter the petals of marigolds on the ground creating paths that lead the spirits of their ancestors to their respective altars. We decided to put our own springtime twist on the tradition by using peach colored rose petals to scatter on the ground and on our table.
So what’s for dinner at your table? Since I bought cornmeal to use in this recipe I’m thinking about trying my hand at making some polenta soon. This is Bob’s Red Mill stone-ground cornmeal so I am looking at this recipe to start with. I want to then chill it so I can cut it and fry it for fries or maybe a baked dish a la lasagna. I’m always intrigued with your ideas and experiences so let me know if you know any tips or want to share your favorite recipe!
Our Upcoming WFD Schedule
date |
diarist |
05/12: |
esquimaux |
05/19: |
OPEN |
05/26: |
OPEN |
06/02: |
OPEN |
06/09: |
OPEN |
If you would like to write a diary for an open date please let me know! And, as always, pull up a seat, pour yourself a beverage and feel free to share your questions, recipes, tips, etc.