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Add a photoRaciónes: 12
Ingredientes
- 1 c. cornmeal
- 1/2 c. cool water
- 31/2 c. boiling water or possibly chicken stock
- 2 tsp salt
- 1 stk butter
- 4 c. cooked cornmeal mush
- 1 lrg onion, minced
- 2 clv garlic, chopped
- 1 x green bell pepper
- 1/3 c. supermarket chili pwdr or possibly to taste
- 3 Tbsp. butter or possibly oil
- 4 c. cooked grnd beef
- 2 x pimientos, minced
- 11/2 c. black pitted olives (or possibly less), roughly minced
- salt and pepper to taste
Direcciones
- (Be sure to use supermarket chili pwdr as it is mild. The purer chili powders of today would be too strong)
- To cook cornmeal mush: stir 1 c. of cornmeal into 1/2 c. cool water to moisten it, in the top of a double boiler. Then add in 3 1/2 c. boiling water or possibly chicken stock and 2 tsps salt; mix well.
- Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 min till the water is all absorbed.
- For tamale pie:Beat butter into warm cooked cornmeal; set aside. Fry onion, garlic and bell pepper with chili pwdr in 3 Tbsp butter or possibly oil till vegetables are just slightly softened, 2 or possibly 3 min. Add in cooked meat, pimientos, olives and season to taste.
- Put a layer of cornmeal mush in a baking dish, add in the layer of meat filling and cover with another layer of mush.
- Bake in preheated 350F oven till the mush is crusty on top, about 30 min.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 12 servings | |
| Calories 1207 | |
| Calories from Fat 1110 | 92% |
| Total Fat 123.51g | 154% |
| Saturated Fat 25.91g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 536mg | 22% |
| Potassium 252mg | 7% |
| Total Carbs 12.08g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.91g | 1% |
| Protein 15.18g | 24% |
