1950s recipe for tamale pie

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1930's Canadian Tamale Pie Recipe

welcome friends welcome back to Sunday morning and the old cook book show today,we're going to revisit the mixing bowl published by the ladies aid of the,Welland County General Hospital Welland Ontario and this is 1930 Welland is a,city or it's now a city that is down towards Niagara Falls maybe an hour and,a half to two hour drive depending on traffic away from where I live and well,Andy is one of those cities that in terms of international trade and,transport is fairly important because the Welland Canal bisects it it goes,right through it and the Welland Canal is a shipping channel that if you need,to get your boat past Niagara Falls you have to go through Welland so if you,want to go from the Atlantic Ocean to Chicago or the Atlantic Ocean to Detroit,you've got to go through Welland and so it brings me to this recipe called,tamale pie and then at the end I'm also going to contrast the 1930 tamale pie,recipe in this Canadian cookbook with the 1930 tamale pie recipe in this,community cookbook from Santa Monica California now the reason I find tamale,pie kind of interesting in this book is I was born in 1966 and I remember when,my cousin's came up to visit for the summer from Arkansas in 1976 they,brought with them and this is gonna sound really funny they brought with,them old El Paso taco shells and taco stuff and as a 10 year old boy I was,completely blown away because it was totally incomprehensible to me that from,the same continent as where I lived there was this whole world of flavors,that I had never tasted before and I know you're laughing because it's,old El Paso but what I'm trying to say is even into the 1970s and early 1980s,Mexican or Southwest or tex-mex wasn't a thing in Toronto there may have been,pockets of it but it wasn't something that was prevalent it wasn't a flavor,that you could say hey let's you know go down to the restaurant and get it there,may have been one or two in the city but I certainly had never expect,in stem and so I have to imagine in 1930 tamale pie would kind of fall into the,same area in Welland Ontario so I've started it I've got cornmeal in here,I've put in some cold water and now I put in some boiling water and it says to,cook this for an hour over a double boiler so we've reached kind of loose,porridge consistency I'm gonna turn that off I've got a frying pan coming up to,heat and I'm gonna put in a little bit of fat,it says to yoosu it I didn't have any suet so I'm gonna use lard I think lard,is fine for this time period and for this recipe,and once that lard has melted we go in with a diced onion and we just want to,fry that off it says until it Browns the onions looking good so it says now to,put in a pound of ground beef or pork I'm gonna use beef and we fry this off,which looks nice and brown okay the meat has browned up nicely next skin is some,tomato canned tomato and salt pepper and these are to taste it says I believe,that says to taste and then last and the only real spice in this is some cayenne,pepper to taste so well sprinkle some in I don't know Chef John come up with this,now it says to spread a layer of cornmeal in the bottom of a casserole,dish and so I'm gonna say 1/2 because we're going to then put in a layer of,the meat so spread that out and now the meat goes on top into a layer and then a,last layer of cornmeal,now it says to bake it for 45 minutes but it doesn't say what temperature to,bake it at and there's the timer going off for the cake that I have in the oven,I've got a Meyer lemon cake in the oven so I'm gonna take the cake out and I'm,gonna stick this in at 350 degrees for about 45 minutes so stick around for the,taste test,hello friends Glenn's tamale pie has given completed we took it out of the,oven a few minutes ago to let it cool but we have had an intense debate about,whether or not it was a bowl or plate does the bowl or point is it for sowho,so we don't really know yet so we have both ready so here we go let's take a,look cuz it seems like there's still a lot of tomato liquid and other yes and,yet as you scoop it out no oh I'm gonna say bowls a bowl yes a bowl that's so,here's an interesting so a lot more liquid than I expected,yes well the the Welland version the one that I made you put layers in the one,from California has a couple of other extra ingredients it has a can of corn,or kernel corn garlic green pepper and chili powder and a can of ripe olives so,a little more flavor - a little more flavor and you mix it all together,instead of having layers you mix it all together and you put it in a casserole,and you stick it in the oven so it's their clothes I mean this one,only has chili powder instead of cayenne as an extra flavor so I'm kind of,surprised and I wonder what you know tamale pie is today because again it's,it's not something that is something that I make no okay so that's great I,want something that - it's still hot though careful mm-hmm it said Cayenne to,taste your taste was a lot maybe a little bit too much

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Tex-Mex Spicy Tamale Pie Casserole Recipe

Tex-Mex Spicy Tamale Pie Casserole Recipe

okay guys we're gonna start the tamale,pie with a large skillet you don't need,something this large unless of course,you're gonna double the recipe I'm doing,it in the skillet so you can see Kerry,what I'm doing may I have one pound,maybe a little over a pound it's about a,pound of ground beef use whatever you,like if you want lean 80/20 whatever you,want to use mine is 80/20 and I'm gonna,put just a little bit of oil just so,that it doesn't stick to the pan if it,has too much fat of course I will drain,it and you just break it up and we are,gonna season the meat right now I am,gonna put in the salt some of the,seasonings okay to this we're gonna add,about a teaspoon and a half of salt okay,you are just the seasoning to how you,like it or your family likes it okay I'm,just suggesting what I you know when I'm,telling you what I use on mine so you,have at least a gauge of what I'm doing,okay so we're gonna let this cook down,and get brown if it release this too,much grease I will dream it so I will be,back in a few minutes to show y'all what,this looks like,okay it's been about ten minutes and,this is them browning and everything's,looking good so now we are going to,start adding our vegetables okay the,first thing that I like to do is add my,onion I will have everything meet below,the recipe I will have it linked below,and that was a half of an onion white,onion you can use yellow onion you can,even use purple onion it doesn't even,matter in this recipe we're gonna add,our bell peppers this is red bell pepper,you can use just one color you don't,have to use both I just do it for the,color,I think I'm extra learning once,everything is cooked down and of course,we eat with our eyes first okay so we're,gonna let these get translucent I'll be,back in a few minutes,it's been about three minutes of the,vegetables sauteing I'm gonna go ahead,and add the rest of the stuff now which,is the garlic I used to large garlic's,in this recipe,you don't like so much garlic you don't,have to put it in this is a real easy,recipe that you can change add whatever,vegetables you like that is gonna be,totally up to you what your family likes,now I put two serrano peppers in here if,you have little ones that they can't,have the spice don't put it in that is,just a personal preference on my part so,that's what I put in we're gonna let,this saute down a little bit more and,then we're gonna add in our chili powder,and our amino gronckle me know we're,gonna let this go for a few more minutes,okay this is been sauteing here for,about ten minutes now I am going to add,the spices the rest of the spices to,bring the spices we are going to add our,foamy nose that's about a teaspoon of,kamino and then my chili powder okay now,if this is too much for you of course,you'll see after the recipe you know you,can take some out you don't have to add,the same amount I'm gonna have to say,the kitchen smells so good right now,this smells have so many flavors and,they're just delicious so now I bloom,this spices so it woke up the spices now,to this I add corn now you don't have to,add the corn like I said you can add,beans black beans you can add pinto,beans I do it because this is just what,I've always done and I enjoy the recipe,so that's why I'm sharing it with y'all,like this okay so now that doesn't take,long it just takes about a minute,add the tomato I'm gonna show you the,kind of tomato that I use I like to use,the red gold petit dice it has green,chilies lime and cilantro you know if,you don't like these flavors just add,plain tomato babies and just incorporate,it because of course the the tomato it's,gonna stew down when we have it in the,oven I am going to add just a little bit,of some broth you can use chicken broth,you can use beef broth I use bone broth,and you don't put too much just a little,bit because you don't want it real,running because we're still gonna bake,it with the cornbread in the oven,I just wanted to loosen up a little bit,so that the tomatoes can get real nice,and tstewy if that's a loose a little,bit more I'm gonna let this cook down,I'm gonna cover it let it cook down for,about 10 minutes and then I'm gonna,transfer you to the counter and we're,gonna move on to the next step okay as,you can see I add a little bit at a time,you can always add but you can't take,out so I take it slow even though I've,made this recipe many times I still I,just pick up that habit and I've never,changed it so add a little bit at a time,you don't want it to run - that seems,like that's gonna be enough I'm gonna,get the lid and cover okay I'm gonna let,this simmer and we'll be back,okay this is ready I'm gonna shut it off,or I had the cheese because I don't want,it to melt completely so I'm gonna let,this sit here for a while while we,prepare the cornbread that goes on top,I'm gonna switch all over to the counter,and let this here to sit okay now we're,gonna fix the topping this is the pie,plate that I'm going to use it's just a,Pyrex nine and

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Tamale Pie Recipe - An Easy Recipe for Tamale Pie

Tamale Pie Recipe - An Easy Recipe for Tamale Pie

hello this is chef john from,foodwishes.com with tamale pie make that,hot tamale pie and by the way i must say,people that make real homemade tamales,this must be like just the most,insulting thing ever to watch but having,said that let's get started,we're gonna brown two pounds,of ground beef,i'm using the grass-fed organic that's,why i have no savings try to get that if,you can if you can't it's okay,all right i'm gonna add two,chopped poblano peppers you can use,regular green or red bell pepper i just,like the poblano they have a little uh,you know a little kick to them,i'm gonna add a teaspoon of salt and one,16 ounce jar,of roasted tomato salsa now you use any,brand you want if you want to make salsa,go ahead,but if you use a nice quality jar salsa,perfect for this kind of dish because,you know we don't want to spend too much,time with this this is just like a you,know a weeknight dinner i'm going to,throw in a little pinch of oregano i'm,gonna throw in some chipotle pepper now,you wanna keep breaking this up with,your uh wooden spoon that will give the,filling a nice tender delicious texture,if you've got big chunks of rubbery beef,you know they just won't break down in,the cooking time so make sure you chop,it up nice and fine and we're just going,to let that stew and saute and cook down,while we mix up the rest of this stuff,so that's going to go on medium heat,10-15 minutes,all right here we are with our jiffy,cornbread mix you got to love the jiffy,so i'm just going to mix that up it's an,egg it's a third of a cup of milk so,easy just whisk it up don't worry about,over mixing in this case because it,doesn't matter,i'm going to take a lightly greased,oiled,casserole dish 9 by 13. i'm going to,scrape in my corn,bread mixture that's the first box,then i'm going to add on top an 8 ounce,portion of frozen corn that i thought so,it's half a bag i'm going to add half of,my cheese,i'm using a mix of cheddar and,jack and make sure you check the site,for all the ingredient amounts of course,then i'm going to spoon over my beefy,peppery mixture,and then i'm going to take the second,box of jiffy,and i'm going to mix in the rest of my,cheese and what that's going to do when,it cooks it's going to make this,incredible,browned crusty,cheesy delicious layer so basically,there's corn underneath there's corn on,top and the delicious meat in the middle,so we're going to spoon that over the,top i usually put it mostly in the,center and you're going to try not to,get any sauce on the top of it and once,it's all spooned out in the center just,take a fork and drag it towards the,sides don't go all the way to the sides,because that'll give it a little,spot a little space,for the steam to kind of bubble out of,and any grease or excess juice to kind,of flow,we're gonna put it on another sheet pan,because there will be a little oil that,leaks out we're to put that in a 350,degree oven for about an hour maybe 15,minutes to an hour until it looks like,that the top beautifully golden brown,the cornbread is cooked the meat inside,has just perfumed the entire thing the,peppers the spices just a great american,casserole,que bonita or is it quebenito is is,tamale pie masculine or feminine i,caramba,now is that really necessary,so pardon my spanish but it makes my,cabeza muyumui feliz,and it will make your cabeza fleece,also,you can make it as fancy as you want you,can add lots of stuff to it but why why,would you want to it's perfect just like,this,like i said makes a great weeknight meal,great leftovers,so give it a try go to the site get the,ingredients there's not that many and as,always,enjoy,you

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The Best Tamale Pie

The Best Tamale Pie

you,first thing we're gonna do is we're,gonna brown up a pound and a half a,hamburger ground chuck,just whatever this is some,pasture-raised fresh meat that we buy at,the all-american store in our the next,town to us one of the local ranchers,raises loose cattle on pretty good,hamburger meat but pound in half you can,even do two pounds I'll give you lots of,feeling in there lots of meat on there,which I know you're feeding the hungry,man he's gonna fight a better burger so,I'm gonna Brown this up all good and,then we'll start making our sauce for it,and you can make you can make any kind,of feeling for your tamale pie if you've,got some leftover pork roast or chicken,or anything like that and that would be,a good leftover dish for like leftover,pork or beef or you had a roast a,chicken and use it as your filling and,just make whatever kind of salsa that,you want,I've got some Anaheim Drive peppers in,my pantry but I think I'm gonna use,green Chili's tomorrow I just got into,work and I'm not one to put too much,into it,because it's gonna be good either way,I'm gonna Brown this up real good and,then we'll be back let's see what else,we can put in finish so far I'm 8,filling and instead of liking a regular,chili sauce because I really don't have,the time I'm gonna add a good cup of,fresh tomatoes and then I'm gonna give,her just a little bit of water to put in,start this up a little bit now if you,needed to drain the grease off here your,hamburger meat you need to do that first,I didn't this hamburger meats pretty,lean but you want some kind of either,chili sauce or you know made with,Chili's or tomato sauce or something,like I said just make the filling your,own use whatever you want to when I,might come make tamales I like to make,pork tamales and I have a recipe for,that and I have a video for that it's a,holder video and I'll leave the link,down below for that one making tamales,I'll tell you its act of love that's for,sure because it's a they're so good and,we love them but it's a job okay now I'm,gonna take,I've got about fourth a cup of taco,seasoning here you can either use,store-bought or use some that you've,made yourself just stir that up good and,that's gonna give you that taco taste,it's always got cumin and garlic and,chili powder and all that stuff and an,onion powder a little paprika and if you,want to you can add because I'm gonna,add just a little bit more powdered,garlic we love a lot of garlic,so I'm feel a bit more garlic and I'm,gonna put just a little bit more ground,cumin in it,I love cumin so much I put it and I even,put it in my flour,when I'm making fried chicken I put just,a little bit for dredging my chicken and,it's it just gives it a really good,taste I love the smell cumin okay what's,the smelling get it now last but not,least you could put any kind of Chili's,in here but I'm gonna cut green Chili's,kept it jalapenos or whatever we like,the taste of green chilies because we,don't like a lot of heat I put up we,grow a bunch of pretty jalapenos the,year before summer for last and I put up,a lot of jalapenos and I don't know that,we'll ever get them all eight and they,just start giving them away I guess we,just don't eat a lot of them okay my,feelin's looking good I'm gonna taste it,see if maybe it just needs a little bit,more something-something,no that's pretty good that'll make a,really good tamale pie okay I'm just,gonna let this warm through just a,little bit that I'm gonna turn the heat,off then we're gonna start making our or,masa okay now we're gonna make our masa,and it'll be the topping for our tamale,pie and this is what this is my favorite,as far as masa harina this I get this,off Amazon and I'll leave the link below,this is Bob's Red Mill Organic golden,flower golden corn flour masa harina you,don't want to get my so mix you just,want the just the corn flour and this is,by far my favorite it has a very rich,masa taste to it,it's it's as close to it tasting like a,tamale as you're going to get this comes,let's see one two three four,I can't remember there's four six bags,to a box when I order it but you'll go,through this if you when you make this,you're gonna love it so much that you're,gonna go through this monster and you,can even make corn bread just regular,corn bread with this monster arena it's,got a really good taste so anyways we,got the masa harina,we've got baking powder a stick of,melted butter I got some a cup and a,half a chicken stock here and when I'm,just needing a little bit of chicken,stock for a recipe I always keep this on,hand it's organic better than bullion,roasted chicken base now every a lot of,places sell the better than Boyan but,it's hard to find organic and if you,can't find it just gets the regular kind,I ordered this from,drive market I have a membership there,and everything the handle is organic and,at good prices so anyways this is really,handy to have and I always keep a jar to,in the pantry so you need that and you,need some salt and

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Turkey Tamale Pie - Thanksgiving Leftovers Special - Food Wishes

Turkey Tamale Pie - Thanksgiving Leftovers Special - Food Wishes

hello this is chef john from food wishes comm with turkey tamale pie that's right,i'm going to show you how to make a tamale pie out of leftover turkey,because let's face it no matter how moist and delicious your roast turkey,turned out the leftovers can be a little bit dry and uninteresting which is the,exact opposite of what you're gonna experience with this,in fact this came out so well even if you don't have any leftover turkey you,should roast one just to use for this and maybe make a few sandwiches but,mostly for this so with that let's go ahead and get started by sauteing a,diced onion and a little bit of olive oil over medium-high heat along with of,course the traditional giant pinch of salt and what we'll do is cook these,stirring for a few minutes until they just start to turn translucent and all,that means is that those pieces of onion are gonna go from firm and white to,slightly softer in this okay we're just basically taking that raw edge off and,then once our onions are looking a little something like that we'll go,ahead and toss in a whole bunch of diced peppers and this time I went with a red,bell pepper plus a couple beautiful dark green poblano peppers but of course use,whatever you want I mean you guys are after all the schleppers of your peppers,so whatever you carry back from the store will work but regardless of which,you use we'll go ahead and season that up with some freshly ground black pepper,some ground cumin and a nice big pinch of dry oregano and what we'll do is stir,that all together and cook it for about two minutes until our peppers just start,to soften up at which point we're gonna add what might be the most important,ingredients one can of whole chipotle peppers packed in adobo sauce and if,you're not familiar these are basically whole red jalapeno peppers that have,been smoked over hot coals or at least that's what the brochure says and then,packed in an amazingly flavorful chili sauce and what we'll do is go ahead and,break those up and stir them in with our spatula and fair warning those things,are pretty spicy which by the way explains why you're not going to see me,add any cayenne to this all right that stuff's gonna provide plenty of heat and,what we'll do as soon as that's all been broken up and stirred in is turn off our,heat and reserve that pan of goodies while we move on to prep our turkey,which most likely will be some leftover dry Thanksgiving turkey what we'll do is,sure we removed the bones and skin before cutting this up into like,quarter-inch cubes and what you're seeing here are the remnants to a very,unsuccessful honeyrose turkey recipe which came out very bland and unexcited,but hey at least it was dry the good news however is that it's perfect for a,recipe like this so I went ahead and cubed up about three or four cups and,once that set we'll go ahead and add that to our pan of onions and peppers,along with a whole bunch of sharp cheddar cheese or any melty cheese but,cheddar is the official recommendation and then we will follow that with a jar,or can of red enchilada sauce from the store do not make that yourself I mean,you could but don't plus I don't think I've ever posted a recipe for enchilada,sauce which we probably should but anyway we'll finish up with some salt as,well as some chicken broth that is you might be able to see I used to rinse out,my jar of enchilada sauce and we'll dump that in and stir everything together,before transferring that into whatever casserole dish we're going to use and,please note how runny and loose this mixture is okay we want to make sure we,start with a lot of liquid so once this bakes it stays a little bit saucy,already dried tamale pie is not fly as they say and then what we'll do once,that's been transferred in is move on to the last major component a very very,thin cornbread batter and that's going to start with some cornmeal and I'm,using kind of a medium grind but fine cornmeal will also work and then we're,also gonna toss in some self-rising flour which is nothing more than flour,with the baking powder and salt milled into it and then we're also going to,need a little bit of white sugar as well as of course a little bit of salt and,then what we want to do is take a whisk and give this all a mix so that all,those ingredients are nicely combined before we add our wet ingredients and by,wet ingredients I mean a couple large eggs as well as some nice cold fresh,whole milk and that's it we'll just take our whisk and mix this all together to,form like I said a very thin batter and yes in case you're wondering we do,usually use buttermilk when we make cornbread which gives it a nice little,Tang eNOS but here with this particular filling I think something a little bit,on the sweeter side will work better but having said that either one will work,and then once we have that mixed up we'll go ahead and label that carefully,over our turkey filling and by applying it this way we're gonna hopefully get a,nice even layer

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HOW TO MAKE A TAMALE CASSEROLE WITH MASA | TAMAL DE CAZUELA

HOW TO MAKE A TAMALE CASSEROLE WITH MASA | TAMAL DE CAZUELA

hi guys welcome back to my channel today,i'm going to share with you guys how to,make a delicious,tamale casserole in case you just want,to help make this super easy and,delicious recipe,just stay tuned and i'll show you how,alrighty guys so let's get started with,the ingredients,so for this recipe we're going to need,two pounds of chocolate roast,corn husk or parchment paper one white,onion,five garlic cloves three bay leaves,eight new mexico or guajillo chili pots,two chile pasilla chile de arbol six,tomatillos,three cups of maseka for tamale one cup,of lard,two and a half teaspoons of baking,powder a half a teaspoon of whole cumin,and salt so these are ingredients now,let's get started,okay so further going to soak our corn,husk and now you just want to make sure,that you clean them before you soak them,and just spread them apart just like,that,and i'm going to put pressure on them,okay so now we're going to bring 15 cups,of water to a boil,and i have it set on medium high heat,and once it comes to a boil we're going,to add our meat,and i just cut my meat into four pieces,we're going to add our three bay leaves,three garlic cloves,half of the onion and salt,so i'm adding about two tablespoons of,salt so now we're just going to leave it,in there for about an hour and a half,to two hours all right guys so all the,way from me we're going to place our,tomatillos and chiles into a pot,with water i already cleaned them and,take out the vein in the seeds,so we're just going to allow them to,come to a boil okay so as soon as our,chilies come to a boil we're going to,turn it off,and set them to the side all right guys,so once our meat is soft,we're going to remove it from the broth,we're going to place it in a plate so i,can cool down so we can,shred it,all right and as for our broth we're,going to strain it,just strain your broth,we're going to be using the broth for,our masa and for us chile sauce,all right so now in our blender we're,going to add our chiles and our,tomatillo,we're going to add the other half of our,onion,two garlic cloves our cumin,and one cup and a half of our broth,so now we're going to blend everything,together until we have a very smooth,sauce,all right so once we have our sauce we,can set it to the side so like that we,can start and shred our,meat all right so i'm just going to use,two forks,and shred it and you can use your mixer,if it's easier for you,so just straighten your meat,all right so once we have our meat all,nice and shredded now we are ready to,put it together,with our chili sauce there's a small,frying pan we're going to set it on,medium heat,and we're just going to wait for that to,heat up before we throw in our sauce,okay so once our pan is hot we're going,to throw in our sauce,mix it,mix it mix it so they don't splatter all,over you and then we're going to grab a,little bit of broth just so we can get,the remaining of the sauce,so we don't let it go to waste,i'm just going to lower it down i'm,going to keep mixing it,and then wait for it to come to a full,simmer all right so once this simmers,like that we're going to try for salt,okay so we're just going to add a little,bit,okay and now we're going to add our meat,so mix it all right so now we're just,going to let it simmer for five minutes,all right so after five minutes we're,going to turn it off and set it to the,side,okay so now to make our masa we're going,to use three quarters of a cup of a lard,and you can use your mixer for this part,or just use your hands so now we're just,going to soften our lard,so just use your hands,kind of beat it with your hands,all right so once we have our into a,lotion consistency,we're going to begin to add half of our,a masa,and just incorporate it with your lard,okay we're also going to add our baking,powder,so just mix it okay so we're going to,add the remaining of our,masa and i incorporate it all together,okay so i'm also going to add salt now,depends on how much salt you add to your,broth it depends on,how much salt you're going to add into,your masa so i'm just going to add,one teaspoon okay so now our masa should,be feeling like sand so we're going to,start adding our broth,so add a little bit at a time,and your and your brother is still nice,and warm and that's what you want,okay so i added two cups and a half of,broth and you want your masa to be like,this,so it's still wet all right so now we're,just going to knead until we have a,smooth masa,so right now it still feels like a,little bit like sand so we don't want,that so just knead,and you also want to try it for salt and,for me my masa is fine so i'm not going,to add anything now we're just,going to knead all right guys so once,our masa is nice and soft,now we are ready to put together our,tamale casserole,okay so first we're going to preheat our,oven to 350 degrees,and we're also going to place a baking,dish,halfway full with water on the bottom,rack,so i have to place on the bottom just,because my pot is going to be,big s

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Beefy Cheesy Tamale Pie EASY | Casserole Recipe

Beefy Cheesy Tamale Pie EASY | Casserole Recipe

today I'm going to show you how to make,an easy tamale pie I know it's tamales,and Tamal but for searchability purposes,we're calling it tamale pie and it's,easy because I'm going to be using Jiffy,cornbread mix instead of making it from,scratch if you do have my cookbook I do,have scratch made cornbread recipe that,goes with the chili con carne the beefy,cheesy goodness,either way it's going to be good and,it's a meal that is in one baking dish,so good here we go in a preheated pan,a pound of lean ground beef a little bit,of cooking oil I should have added that,first like two tablespoons because I am,going to make a roux after I cook this,and there's not enough fat but if you're,using 80 20 then you don't need to add,cooking oil so I'm going to break this,apart,while the ground beef is cooking I'm,going to show you out of my cookbook,I like to make enchiladas the Tex-Mex,way and the red sauce here these are the,ingredients I'm pretty much going to be,using to make the red sauce to make my,chile con carne and if you take a look,at that screenshot it I'll probably put,it in the comment section but that's,pretty much the ratios and list of,ingredients that I'm using to go into,the ground beef,and here I've added all of those dry,seasonings flour bouillon powder it's,all mixed up in here and it's going into,my ground beef,okay going into my ground beef I'm going,to shake in,all of this,seasoning spice blend with,a flour in the mix because it's going to,create a roux,and it's going to become the chili con,carne Saucy beefy goodness that goes,into this tamale pie and I'm going to,work this in and cook this for a couple,of minutes,two cups of water going in,you want to work that in a little bit,scraping up any fond at the bottom of,the pan,and it will start to thicken as it,simmers and Cooks going in with the rest,of it give it a mix let it simmer,bring it to simmer and let it thicken,and then it's done and I'm going to set,that aside when it's done,it has thickened and it's simmering for,a couple of minutes you'll want to shut,off the heat and you'll also want to,taste it for salt and seasoning and,adjust to your preference,for the cornbread part I'm going with an,8.5 ounce box of Jiffy cornbread mix you,can definitely make your cornbread from,scratch I just wanted to go easy today,I'm also going to add a small can of,green chilies you could do mild medium,or spicy or just leave it out,I'm also going to go with a can of corn,one large egg,you want to make sure that it's a good,egg Good Egg going in,foreign,cup of milk,I'm going with,just,a handful of cheese maybe we'll do like,three to four ounces of cheese I had a,whole block of colby jack cheese that I,um grated it was an eight ounce block,and part of it goes into the cornbread,the other part I'm gonna top this with,and I'm just going to give this a good,mix,you hear my cat,in a buttered 12 or 8 by 12 this is a,2.7,quart baking dish and 8x12 I'm going to,add all of my cornbread mixture,so you want to spread this out,and now I'm going to pour all of my,chile con carve on top,right on top,and just kind of spread that out don't,worry about covering it with more,cornbread mixture it's going to bake and,get all nice and you know what,there is a little bit left I'll just,throw that,just do that okay,now with the rest of my colby jack,cheese going on top,okay,oh yes this is done,oh so good it smells wonderful and look,at that how cute there's a cornbread,Island right in the center,so I'm going to remove this from the,oven carefully before my face melts off,but yeah this is done,okay so I want to check this because,typically I divide the dough in half,half on bottom half on top so it might,need longer to cook,but I think it's done,oh yes oh my gosh look at that,that's the cornbread so if you do want,to divide the dough to make it like,layered you can I just went for an easy,version of this I'm going to let this,set for about 10 to 15 minutes before,diving into it I'm going to garnish with,some chopped scallions and I have a,little bit of Mexican sour cream,here we go Moment of Truth so it has set,for like 10 minutes,longer would be better,I'm just going to cut into this and I'm,just going to scoop it out it's gonna,slide because this is just a saucy,cheesy bake,if you want more cornbread to meat sauce,ratio then,Maybe,double the Jiffy here look I'm getting,all of this,look at that the cornbread cooked so,nicely,going to do my Crema,I'm really trying to make it look like,something and then,my scallions on top a lot of people like,to do black olives salsa your choice,it's your world it's your tamale pie,World we're just living in it but that's,dinner oh,it's hot,layers of cornbread cheesy beefy Saucy,goodness,foreign

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Recipe: Tamale Pie

Recipe: Tamale Pie

this recipe for tamale pie came from my,friend and it's really easy to put,together and I hope your family enjoys,it as much as my desk so we're gonna,start off by browning in the ground beef,and once that's all browned and a little,bit of the liquid is evaporated we're,going to throw in some of the aromatics,so that is the garlic I've got some,diced up minced up garlic here recipe,calls for three cloves you can add as,little or as much as you like,once we've surround the garlic in I'm,going to salt and pepper just to season,the meat as we go and then once we're,done with the salt and pepper,I'm gonna throw in some onions now I'm,using frozen onions that I have diced up,ahead of time and I put put in the,freezer I usually do that when I buy,bulk it's a lot easier it's painstaking,to dice up all the onions ahead of time,but I think it's well worth the time and,effort so we're going to add the onions,cook those down a little bit and then,I'm actually supplementing my onions,with some dried onion flakes now you,don't have to do this you can just use,the three onions as the recipe calls for,so once that's all cooked together I'm,just going to add the rest of the,ingredients so what we have here are the,canned ingredients I've got two cans of,Rotel one I got the no-salt-added I,believe and the other one was just a,mild you can choose whichever one you,want so I'm sticking two cans of Rotel,it's basically diced tomato and diced,green chilies that I'm adding one small,tin,tomato sauce mixing that together and,then I'm throwing in two cups of frozen,corn you can use canned corn and I've,also got here some black on black onions,black olives rather and a big tablespoon,of chili powder mixing that all up,breaking up the big clumps of my frozen,corn there and once that's all set we're,going to set that aside and put together,the cornmeal so I've got three large,eggs that I'm going to mix together into,the eggs I'm going to then add three,cups of milk,I used whole milk because that's what I,had doesn't have to be home elegant you,could use skim if you wanted to or a,milk substitute if you wanted to I'm,sure it will turn out just fine we just,need a liquid here so I've got my three,cups of milk,and then just whisk that together so,that some mixed thoroughly and then to,that I'm gonna add my cornmeal I've got,yellow cornmeal here,and then we're just going to mix that,together make sure that's all soaking up,to the liquid there and then once all,the clumps are broken up and we've we've,got a smooth cornmeal batter I guess you,could call it batter and we're going to,add that to the ground beef mixture in,the meantime I have a pre I am,preheating the oven to 375 okay and once,we've got the liquid in with the ground,beef mixture I'm just folding it in you,can see how the cornmeal sort of like,separated from the liquid so I'm just,mixing it all together so it's pretty,even throughout and you'll see me I'm,just kind of turning the ball to make,sure it's all evenly mixed together,because we don't want to get like you,know clumps of cornmeal here and and not,other places so just mix them that all,together again,I'm taking a glass 11 by 17 baking dish,here and I'm just spraying it with some,olive oil and then I'm just gonna pour,the mixture in there you can do this in,smaller batches if you want I just had,the one container so I'm using this,glass glass dish rather I'm just pushing,everything to sort of like evening it,out throughout the the dish so it cooks,thoroughly and then the last step is to,add the cheddar cheese on top again you,can add as much as you want this is,about 2 cups or so maybe a little bit,more okay and then so that's all of the,cheddar cheese right on top again we are,going to bake this at 375 degrees,Fahrenheit for an hour and a half seems,like a long time but it's well worth the,wait,there you go cook it until it's bubbly,on top cheeses yummy can't wait to dig,into this hope you guys enjoyed the,recipe I'll see you next time thanks for,watching bye

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