Rogelio’s tamale pie for cinco de mayo
There are good tamales and they are great tamales, but a greatest way to prepare it is in pie! This gives you a wonderful way to make the filling generous… And in this I mean… Meaty!
What could be more meaty than a pound of steak, a pound of charizo and a pound of bacon? All of the meats are pre cooked and seasoned.
There are two parts to the process… Making the filling and making the topping! Since the filling contains a cup of the topping you will want to finish them at the same time.
THE FILLING
2 cups corn meal
12 ounces half and half
12 ounces cream
Salt, black pepper and garlic powder to taste
Cook over a low heat until thickened then add chopped Cilantro … I use a “bunch”
2 cups of your favorite Mexican cheeses
MEATS
I like to precook the meats in a frying pan separately with seasoning.
Also dice and sauté on large sweet onion and 3 heaping tablespoons garlic… Then add to meats and set aside.
The SAUCE
Approx 15 ounce can of creamed corn
Approx 30 ounces of tomato sauce
3 teaspoons of Pimenton (Spanish Paprika )
1 teaspoon Chipotle powder
Approximately 13 roasted peppers sliced
3.8 ounce can of sliced olives (1/2 cup)
1 cup of topping
2 cups Mozzarella
Salt, black pepper and garlic powder to taste
Cook over a low heat around twenty minutes, remove from heat and add meats and 3 cups hominy
Pour into a large baking dish and bake at 350 degrees F for about one hour.
Bueno!!!
