My brave Vermont quest to bring together food-love and mom-life.

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Guilty Tamale Pie 1

Posted on December 03, 2010 by crankycheryl

So I really meant to tell you about my Thanksgiving prep, CrankyReaders.

There were the turkeys that the fabulous Paula slaughtered (humanely) on the Sunday before, and there was my quest to find someone who would rotisserie a turkey for us.   But there were articles and deadlines and work and I had to go teach 6th graders about death at church and 2nd graders about seeds at the boys’ school.  And then I was tired.

Plus I got a cold.

But what kind of food blogger doesn’t write about food at Thanksgiving?  Like the brine I was planning.  The pies.  How it was a mixed sort of bag that the boys would be with their dad.

So then there was guilt, and then it was Thanksgiving itself.  Sara had wanted to roast a turkey so she’d have the house smelling like it should, and I was still stuck with the rotisserie obsession.  We had a very pleasant stand-off that resulted in two birds – 43 pounds – for eight of us.

There were more leftovers than usual, which around here wasn’t a problem.   And though I don’t feel like it’s necessary to transform leftovers into something unrecognizable, I liked the sound of a Thanksgiving tamale I had heard about on the radio the day before, involving sage in the dough and a turkey filling.  But I just didn’t feel like rolling all those tamales, and so I turned it into a couple of tamale casseroles that were so very delicious.  I doubled it and made one vegetarian with sweet potato in the dough and a filling of shredded cheese, and one with plain masa and sweet potato and turkey filling.   But you should – as always – use what you’ve got.

Tamale Pie

1.  Combine in a large bowl and beat with a handheld mixer until very light and fluffy:

  • 2 cups masa harina
  • 2 cups lukewarm broth (or salted water if you’re caught without)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup non-hydrogenated shortening, or lard if you like
  • (I added 1 c. mashed sweet potatoes to the vegetarian ones)

Combine masa, broth, baking powder, salt, and oil in a large bowl, Mix together until dough has the consistency of soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the moist ingredients.

2.  Preheat oven to 350 degrees.

Press half of the tamale dough into the bottom of an 8 x 8 casserole dish. Press the mixture evenly on the bottom and up the sides.

3.  Spread your choice of fillings evenly across.

  • 1 1/2 c. – 2 c. finely chopped turkey, chicken or other meat
  • 1 1/2 c. cooked and drained vegetables
  • 2 c. shredded cheese
  • 1 c. chopped green chiles

The top layer of masa is hard to get on too neatly.  The best method was to use both hands to create sort of patties to place side by side on the top.

4.   Put an inch or so of hot water in a baking pan that will accommodate the casserole,  Place, covered, in the oven and bake for 45 minutes to an hour, until the masa is soft but set.  Remove from oven, let sit for five minutes and serve.

And now: back to work.

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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