Cuisine at Home : 2020-02-11

He A Lt H Y Cuisine : 47 : 47

He A Lt H Y Cuisine

TAMALE PIE with cornbread topping If you love tamales, but don’t want to bother with corn husks and fussy assembly, this Tamale Pie, baked in a cast-iron skillet, will be right up your alley. Makes 8 servings Total time: 1 hour FOR THE FILLING, BROWN: 1 1 1 lb. ground chuck cup diced onions poblano, seeded and chopped Tbsp. minced jalapeño Tbsp. minced fresh garlic Tbsp. chili powder tsp. unsweetene­d cocoa powder tsp. ground cumin 2 1 1 2 2 STIR IN: 1 can black beans (15 oz.), drained and rinsed can fire roasted diced tomatoes (14.5 oz.) cup frozen corn, thawed cup low-sodium beef broth can sliced black olives (2.25 oz.), drained Salt and black pepper to taste cups shredded Cheddar 1 1 1/2 1 11/ 2 Sauté onions, poblano, and jalapeño in drippings over medium-high heat until softened, about 5 minutes. Stir in garlic, chili powder, cocoa powder, and cumin; cook until fragrant, 1 minute. beans, tomatoes, corn, broth, olives, and chuck; heat to a simmer, then season with salt and pepper. Off heat, top filling with Cheddar. FOR THE TOPPING, WHISK: 1 cup yellow cornmeal cup all-purpose flour Tbsp. sugar tsp. baking powder tsp. kosher salt egg can diced chiles (4 oz.) cup shredded Cheddar cup milk 1/4 1 2 Stir in 1/2 1 1 1/3 1/4 For the topping, whisk together cornmeal, flour, sugar, baking powder, and salt. Stir in egg, chiles, Cheddar, and milk just until combined. Spread topping evenly over pie. Tamale Pie until topping is golden brown, 20–25 minutes. Preheat For the filling, brown oven to 425°. chuck in a 12-inch cast-iron skillet over medium-high heat, crushing with a potato masher, until it’s no longer pink, 8–10 minutes. chuck in a sieve, reserving 1 Tbsp. drippings. Don’t drain the canned chiles, both the chiles and the liquid add tons of flavor. Bake Drain Per serving: 432 cal; 19g total fat (9g sat); 90mg chol; 887mg sodium; 40g carb (6g fiber, 6g total sugars); 24g protein 47 ISSUE 140 | APRIL 2020