Agriculture Reference
In-Depth Information
Vi's Tamale Pie
Meat mixture makes two tamale pies; freeze half for later use.
3 pounds ground mutton or lamb
1 large onion, chopped
1 green pepper, chopped
1 (15-ounce) can tomatoes
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste (optional)
1 cup sliced ripe black olives (or more)
2 teaspoons sugar
1 teaspoon salt, or to taste
1 tablespoon chili powder
1 tablespoon powdered cumin
Cayenne pepper (optional)
Cornmeal crust (see below)
Sauté meat, onions, and green pepper together until meat loses its red
color.
Add tomatoes, tomato sauce, tomato paste, olives, sugar, and salt
to taste. Add chili powder and cumin seasoning. Simmer 15 minutes and
then taste for seasoning. Add more chili powder if desired. Add some
cayenne if you want it hotter. Divide meat mixture, freezing half for later
use. Continue with Cornmeal Crust below.
Cornmeal Crust
SERVES 6
1 cup yellow cornmeal
1 cup cold water
1 cup boiling water
1 teaspoon salt
½ cup shredded cheddar cheese
Mix cornmeal with 1 cup
cold water, then stir it into 1 cup boiling water.
Cook slowly, stirring constantly, until thick. (If cooking in microwave, stir
every 30 seconds until thick.) Spread cornmeal in shallow baking dish,
reserving ½ cup to decorate the top. Spread meat mixture over cornmeal.
