Tamale Pie
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
1 cup cornmeal
3 cups water
1/4 lb ground beef (or more or less- or none- depending on your meat cravings)
1 cup roasted green chiles, diced
Corn from one ear (I roasted mine first, then cut off the kernels)
1/4- 1/2 cup tomatoes, diced
1/2 cup onion, diced
1/2- 1 cup cheese
Instructions:
First, prepare the filling ingredients. Cook what needs to be cooked (like the ground beef), cut the kernels off of the corn cob, dice your tomatoes, and cut up your onion. Mix everything (except for the cheese, water, and cornmeal) together in a bowl.
Next, mix the corn meal with one cup of cold water in a sauce pan and whisk it around with a fork (or, um, a whisk) until it’s smooth. Now, give it a little heat, maybe a low/medium amount, cook it for a minute or two, and then add the rest of the water. Isn’t this great? This is how I’ve started making polenta. I read somewhere that it’s a foolproof way to ensure no lumps! I works, I swear. Cook the cornmeal/water mixture, stirring often, until it’s nice – n – thick. You want it to be pulling away from the sides of the pan a little.
Now, coat a pie pan with a little bit of oil. Spread a layer of the prepared cornmeal over the bottom of the pan. Use about half of the mixture, maybe a little less. Over the cornmeal layer spread the filling that you’ve prepared, then add a heaping layer of cheese. Hmm, I guess you could probably mix the cheese in with the filling ingredients. I just wanted a definite, cheesy layer that would ooze.
From sandwichhoss.wordpress.com