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Receta Buffet Tamale Pie
by Global Cookbook

Buffet Tamale Pie
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  Raciónes: 12

Ingredientes

  • 8 c. water
  • 3 c. yellow cornmeal
  • 1 Tbsp. salt
  • 3 lb grnd chuck
  • 1 lb chorizo Or possibly breakfast or possibly sweet Italian sausage
  • 1/4 c. onion minced
  • 1/2 c. celery minced
  • 1/2 c. green pepper minced
  • 1 c. whole kernel corn
  • 1 c. cheddar cheese shredded
  • 1 c. pitted black olives
  • 1 c. chicken broth
  • 1 x 28 ounce can tomatoes undrained
  • 1 Tbsp. grnd warm red chili
  • 1 tsp grnd cumin
  • 1 c. shredded monterey jack cheese
  • 12 x pimiento stuffed green olives, sliced optional

Direcciones

  1. Heat 5 c. of the water to boiling in a large kettle or possibly Dutch oven. Mix cornmeal and remaining 3 c. water in a medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook till thickened; cover.
  2. Line a very large baking dish or possibly baking pan with all but 1/4 of the cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.) Spread cornmeal proportionately with a wet spoon.
  3. Brown the chuck, chorizo and onion in a very large skillet. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin. Simmer till thickened, about 15 min. Taste; add in additional seasoning, if you wish. Spoon beef mix into mush-lined baking dish(es). Top with remaining mush.
  4. Bake in a 325F oven for 1 hour, 55 min. Sprinkle top with Monterey Jack cheese and olives, if using. Bake 5 min longer or possibly till cheese is melted.
  5. NOTES : An excellent dish for buffets. It can also be frzn in several small casseroles.