Tamale Pie

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* Exported from MasterCook *

 

Tamale Pie2

 

Recipe By : Bon Appetit, January, 1999

Serving Size : 8 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound poblano chilies

2 tablespoons olive oil

4 1/2 cups frozen corn kernels

1 jalapeño chilies -- seeded, finely

-- chopped, up to 2

2 garlic cloves -- chopped

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1 14 1/2 ounce diced tomatoes in juice -- drained, 3/4 cup

-- juice reserved

3/4 cup thinly sliced green onions

1/2 cup chopped fresh cilantro

1 2 pound butternut squash -- peeled, halved

-- lengthwise, seeded,

-- cut crosswise into 1/2 " thick slices

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

7 cups water

1 1/2 teaspoons salt

2 cups yellow cornmeal

1 cup plain yogurt

2 tomatoes -- sliced

Fresh cilantro sprigs

 

Roast poblano chilies over gas flame or in broiler until blackened on all sides.

Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and coarsely

chop chilies.

 

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add

corn kernels and cook until beginning to brown, stirring occasionally, about 5

minutes. Add jalapeño chilies, garlic, cumin and oregano; saut‚ 2 minutes.

Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup

reserved juice from canned tomatoes, green onions and cilantro. Season with

salt and pepper.

 

Cook squash in large pot of boiling salted water until crisp-tender, about 4

minutes. Drain. Set aside. Mix cheeses in medium bowl.

 

Preheat oven to 350øF. Lightly oil 15 x 10 x 2-inch glass baking dish. Combine

5 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil.

Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk

cornmeal mixture into boiling salted water. Reduce heat to medium-low. Cook

until cornmeal is very tender and mixture is thick, stirring often, about 14

minutes. Remove from heat and mix in yogurt.

 

Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to

keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt

and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture

evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly

over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently.

Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned

tomatoes over. Sprinkle remaining cheese evenly over casserole.

 

Bake casserole uncovered until heated through and top is golden, about 1 hour.

(Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm,

covered with foil, in 350øF oven until heated through, about 30 minutes.)

 

Let casserole stand 15 minutes. Garnish with cilantro sprigs and serve.

 

 

 

Margaritas and some guacamole with chips and/or vegetable " dippers " would start

this Mexican-style dinner off right. Ladle out black bean soup to precede the

tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet

with orange segments that have been marinated in tequila.

 

 

MC-Busted by Karen C. Greenlee

 

 

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