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Tamale Pie from Cook’s Country Best Lost Suppers

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3 lbs bone-in, skin-on chicken thighs

1/2 cup vegetable oil

3 cups chicken broth

8 slices bacon, chopped

1 onion, minced

2 garlic cloves, minced

2 14.5 oz cans diced tomatoes, drained

1 14.75 oz can creamed corn

1 6-oz can sliced pitted black olives

1 cup whole milk

3 large eggs

2 cups yellow cornmeal

 

sauce: 

3 tbsp all-purpose flour

1 Tbsp chili powder

1 tsp cumin

1 tsp ground coriander

1 1/2 cups enriched chicken broth (left over from making the filling)

1 8-oz can tomato sauce

For serving:

1/4 cup chopped fresh cilantro

sour cream

 

Preheat oven to 325 degrees.

Brown the chicken, then add broth and simmer till cooked through. (I used boneless thighs instead of the bone-in ones)–remove from broth, let cool, shred the meat. Save 1 1/2 cups broth for the sauce.

Bring a kettle of water to a boil.

In the meantime, cook the bacon until crisp, cook the onion and garlic in the bacon fat, then add the oil, tomatoes, corn, olives, salt, and pepper and bring to a simmer. Whisk the milk and eggs together in a bowl; whisk in the cornmeal until incorporated and smooth. Slowly pour the cornmeal mixture into the pot while stirring constantly, and cook till mixture thickens slightly, about 1 minute.

Measure out and reserve about half (4 cups or so) of the cornmeal mixture. Smooth the mixture left in the pot, add the chicken as a layer, then top with the rest of the cornmeal mixture. Cover the pot, place it in a large roasting pan, and pour the boiling water into the pan to reach 1/3 of the way up the sides, like a giant bain-marie. Bake 1 1/2 to 2 hours, till the mixture is dry to the touch and lightly browned.

Nota bene: i made this with TJ’s cornbread mix because they didn’t have cornmeal, and I didn’t want to go to another store for it.

Sauce: Cook the flour in a dry skillet over medium heat until light golden brown, 3-5 mins. Stir in the spices, cook till fragrant, about 30 seconds. Stir in the broth and tomato sauce, bring to a simmer, and cook for about 2 minutes, till thickened. Season with salt and pepper. 

Cut slices, top with sauce, cilantro, and sour cream.

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Written by orata

December 7, 2013 at 1:37 pm

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