Sunday, June 7, 2009

another skillet one - Skillet Tamale Pie ~

Woot! It's been like, FOREVER since I've posted here!

I must apologize for losing the comments when I transferred this blog to this account. :( Please feel very free to comment on anything at all to catch me up!

The recipe I'm blogging today is one I 'stole' from Rachael Ray's cookbook (that I proudly own) "just in time!" I'm going to post it the way I made it, but here's a link to the version on her website (which, btw, is a tad different than the one in the book - I don't know which came first).

And, of course, I took pics. :)

Skillet Tamale Pie


1 tablespoon olive oil
1 quart chicken broth
2 cups 2% milk
1 pound ground beef
1 pound spicy pork sausage
1 medium onion, chopped
1/2 large red or green bell pepper, chopped
1 large jalapeno pepper, seeded and chopped
4 garlic cloves, pressed
1 heaping tablespoon chili powder
1 tablespoon (or a little less) ground cumin
pinch of ground cinnamon
fresh ground salt and pepper to taste
1 15 ounce can diced tomatoes
2 cups masa (the corn meal stuff for making tamales)
handful of fresh cilantro, chopped
1 cup or so of shredded cheddar cheese


In a large pan or wok, mix together the chicken broth and milk, and heat on medium high to a simmer. While this is heating, heat the olive oil in a large (14") cast iron skillet, on medium high. Add chopped veggies and cook until softened, stirring frequently. In a separate pan, cook ground beef and ground sausage until done; drain. Add meat to veggies in large skillet; add spices; stir well to combine; let it cook for a few minutes. Add the can of tomatoes and mix thoroughly; heat through.


In the meantime, when the liquid has begun to simmer, pour the masa in a smooth steady stream into the liquid, whisking as it pours in. Cook, stirring frequently, for approximately 10-15 minutes; add salt, pepper, and chopped cilantro and mix well.


Pour or spoon the masa mixture over the meat mixture in the skillet. Place in 500 degree broiler for about 5 minutes until masa is set. Sprinkle the cup of shredded cheese over the masa and heat for a couple minutes under broiler to brown the cheese.


Serve hot from the skillet; top with salsa, sour cream, olives, chopped green onions, guacamole, whatever you like. :)


And now for the photo documentary, LOL.


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And...there wasn't any left!


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3 comments:

  1. YUM! That sounds really good. Sadly - my interviewing pants no longer fit me as of yesterday, so I gotta go on that four letter word that begins with a "d" for awhile. Soon as I'm off though - we'll be having that for dinner!

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  2. That you can make it all on one pan is a bonus -- yay!!

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  3. That looks wonderful and sounds great. It has a lot of meat in it and Andy would like that!

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