Rogelio’s Tamale Pie

The best thing about Tamale Pie is the left overs!

Laura grew up with a wonderful Tamale Pie and I wanted to recreate it for her!

           Rogelio’s Tamale Pie!

There are two parts to a Tamale Pie: the topping and the filling! I have always thought of a Tamale Pie as a way to make a bunch of Tamales without all of the detailed preparation. For hungry people this is the answer.

Some time ago, I did the same thing by making a   BULK recipe of  chili relleno.

 

           The Topping!

You might have to play around with the moisture ( adding more cream or a little milk) to have the right texture ( to be able to spread the mixture over the  filling)… so here is what worked for me:

2 cups corn meal

Around 24 ounces cream

2 cups of your favorite cheeses ( I have three favorite Mexican Cheeses)

Salt, pepper and garlic powder to taste

Cook over low heat until thickened… add ½ – 1 cup chopped Cilantro

 

A little extra time makes it perfect!

     The Filling

          Task 1

This is the time consuming part for me as I like to sauté everything completely.

cook until done: 1 pound diced steak & 1 pound ground sausage with 1 teaspoon each of:   salt, black pepper and garlic powder

dice and sauté until ‘clear’ one large sweet onion and about 3 tablespoons chopped garlic

set aside

 

          Task 2

Combine the following in a large pan:

12 ounce creamed corn
28-30 ounces of tomato sauce
3 teaspoons Spanish Paprika
1 teaspoon Chipotle powder ( or sauce)
8 fire roasted peppers (sliced and chopped)

½ cup sliced olives

2 tablespoons Baker’s sugar
add 1 cup of the topping
1 cup Mozzarella cheese( or more!)
add salt , pepper  and garlic powder to taste

Cook over a low heat about 10- 15 minutes

Fold in 3 cups of Hominy and add the meat and onions

 

          Task 3

Pour filling into baking dish and spread topping over the top of the filling

Bake at 350 degrees for around 40 minutes

 

I hope you enjoy this as much as Laura did!