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Friday, March 20, 2009

Baked Tamale

Pound ground beef OR shredded chicken
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder OR
5 Teaspoon Ground ancho (pasilla) chile
PLUS
1 Teaspoon Cumin AND
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives

CORN MEAL DOUGH:
4 Cups Corn meal
2 Teaspoon Salt
8 Cups Water
2 Eggs, well beaten
4 Tablespoon Butter


In large Gourmet Frying Pan, sauté beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes.Place Demarle mold of your choice on perforated baking sheet and line bottom with 1/2 Corn Meal Dough (see below). Add meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at 325'F. or until browned.

CORN MEAL DOUGH:
Add corn meal and salt to water in Large Flared Saute Pan. Bring to boil and cook over medium heat until thick, 5−10 minutes. Add eggs and butter. Stir well.

This is great served with Sour Cream!

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