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Receta 1940's Tamale Pie
by Global Cookbook

1940's Tamale Pie
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  Raciónes: 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

  1. (Be sure to use supermarket chili pwdr as it is mild. The purer chili powders of today would be too strong)
  2. 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.
  3. 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.
  4. 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.
  5. Put a layer of cornmeal mush in a baking dish, add in the layer of meat filling and cover with another layer of mush.
  6. Bake in preheated 350F oven till the mush is crusty on top, about 30 min.
  7. Yield: 8 servings.