Tamale Pie Recipe | James Beard Foundation

Name: Tamale Pie Recipe | James Beard Foundation
Ingredients: 1 1/2 cups yellow cornmeal; 3 teaspoons kosher salt, divided; 3 tablespoons lard or unsalted butter; 1/2 pound sausage, casing removed (like Mexican chorizo or spicy Italian sausage); 2 tablespoons chile powder; 3/4 teaspoon ground cumin; 3 celery stalks, diced; 2 large onions, finely chopped; 2 garlic cloves, minced; 1 small green pepper, seeded and diced; 1 1/2 pounds ground beef; One 28-ounce can whole-peeled Italian tomatoes; 2 1/2 cups fresh corn cut from cob (optional: use canned or frozen whole-kernel corn with juice); 1 cup pitted ripe olives, roughly chopped; 8 ounces medium or sharp Cheddar, grated

archive.jamesbeard.org

"Mexican tamales, wrapped in corn husks and steamed, are standard fare along the southern border of the United States.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

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Ingredients

1 1/2 cups yellow cornmeal
3 teaspoons kosher salt, divided
3 tablespoons lard or unsalted butter
1/2 pound sausage, casing removed (like Mexican chorizo or spicy Italian sausage)
2 tablespoons chile powder
3/4 teaspoon ground cumin
3 celery stalks, diced
2 large onions, finely chopped
2 garlic cloves, minced
1 small green pepper, seeded and diced
1 1/2 pounds ground beef
One 28-ounce can whole-peeled Italian tomatoes
2 1/2 cups fresh corn cut from cob (optional: use canned or frozen whole-kernel corn with juice)
1 cup pitted ripe olives, roughly chopped
8 ounces medium or sharp Cheddar, grated