TAMALE PIE

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Tamale Pie image

Categories     Bean     Beef     Bake     Dinner     Casserole/Gratin     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 31

For chili
4 tablespoons vegetable oil
2 lb boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeño chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1 (28-oz) can crushed tomatoes in purée
1 (10-oz) box frozen corn
1 1/2 cups water
1 (15- to 16-oz) can pinto or black beans, rinsed and drained
1 cup chopped pimiento-stuffed green olives
1/3 cup chopped fresh cilantro
For topping
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 oz coarsely grated sharp Cheddar (3/4 cup)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1 medium fresh jalapeño chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten

Steps:

  • Make chili:
  • Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
  • Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
  • Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
  • Make topping:
  • Preheat oven to 400°F.
  • Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
  • Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
  • Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

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