Got leftovers? Dont worry- they will disappear in a second with this recipe!
Tamale pie is a casserole dish found in the cuisine of the Southwestern portion of the US. Typically prepared with a cornmeal crust and ingredients used in delicious recipes indigenous to the region. A typical comfort food and a welcomed change of flavors after an abundant holiday chow down! Originally developed as a standalone meal and not to rework leftovers– and rightfully so.
Tamale Pie was developed sometime in the early 1900s- and may have originated in Texas. Its first known published recipe- dates way back to 1911.
You know it’s gotta be good. Yum!
3-5 cups shredded large chunks of cooked turkey
2 cups your favorite fresh prepared salsa
2 cups your favorite enchilada sauce
1-12-ounce can black beans, drained and rinsed
1 cup cooked corn kernels
1 cup sliced black olives
1 onion, cleaned and diced small dice
1 1/2 -2 cups good quality chicken or turkey broth
1 Tablespoon ground chili powder
1 Tablespoon ground cumin
4 scallions sliced
1 1/2 cup cornmeal
1 cup cheddar cheese, grated medium
1 Tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Sliced black olives
1 bunch cilantro, chopped
2 beefsteak tomatoes, chopped
2 avocados, large dice
1-2 jalapeño or Serano chilies, sliced
Crumbled Mexican cheese
Preheat the oven to 400’F degrees. Prepare a 9 x 13 x 2 ovenproof baking dish with non stick cooking spray. Or, a large cast Iron pan. Set aside.
If using the cast iron pan- prepare everything on the stove and transfer to the oven later. If not, use a medium saucepan, over medium heat and warm the turkey with the salsa, sauce, beans, onions, 1/2 cup of the stock, chili powder and cumin. Stir to combine and bring to a simmer.
Remove from the heat and fold in the scallions and sliced black olives. Set aside.
In an additional medium sized sauce pan, combine the cornmeal with the remaining 2 cups chicken or turkey broth. Bring to a simmer over medium heat, stirring, until very thick, 5 to 7 minutes.
Remove from the heat and stir in the cheddar cheese and the butter. Taste, and adjust seasoning with salt and pepper. Spread the cornmeal mixture over the filling and bake until cooked through, about 30 minutes. Let stand for 15 minutes.
Serve warm, with a platter full of delicious garnishes.