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-> Recipe Collection
-> Dairy & Pareve Meals
Amarante
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Mon, Aug 03 2020, 4:34 pm
This was quite good and easy to make. But then it's a Cook's Illustrated recipe and I have never had a failure using one of their recipes
Vegetarian Tamale Pie
Excerpt From: America's Test Kitchen - Best Mexican Recipes
Serves 6 to 8
WHY THIS RECIPE WORKS: Loaded with beans, vegetables, and cheese and topped with a cornmeal crust, this vegetarian take on tamale pie is rich, hearty, and packed with Mexican flavor. For a deep, boldly flavored sauce, we used the traditional Mexican technique of roasting the main ingredients (canned diced tomatoes, onion, and garlic) until nicely browned and then simply blended them with chipotle chile, chili powder, and lime juice. We combined the sauce with two types of canned beans, corn, zucchini, and fresh cilantro in a baking dish and topped it with a layer of cheese, then a quick cornmeal batter. The pie emerged from the oven with a beautifully browned crust and an ultra-flavorful filling.
2 (28-ounce) cans diced tomatoes, drained with 2 cups juice reserved
1 onion, chopped coarse
4 garlic cloves, chopped coarse
1 tablespoon vegetable oil
Salt and pepper
1 tablespoon minced canned chipotle chile in adobo sauce
1 tablespoon chili powder
4 teaspoons lime juice
2 (15-ounce) cans black beans, rinsed
1 (15-ounce) can pinto beans, rinsed
1½ cups fresh or thawed frozen corn
1 zucchini, cut into ½-inch cubes
¼ cup minced fresh cilantro
1 teaspoon dried oregano
8 ounces Monterey Jack cheese, shredded (2 cups)
4 cups water
1½ cups coarse-ground cornmeal
1. Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil. Toss tomatoes, onion, garlic, oil, and ½ teaspoon salt together in bowl, then spread onto prepared sheet. Roast vegetables, stirring occasionally, until edges are dark brown, 35 to 40 minutes.
2. Remove vegetables from oven and reduce oven temperature to 375 degrees. Transfer roasted vegetables and any accumulated juices to blender. Add chipotle, chili powder, lime juice, and reserved tomato juice and process until sauce is slightly chunky, 8 to 10 seconds. Season sauce with salt and pepper to taste. Combine sauce, black beans, pinto beans, corn, zucchini, cilantro, and oregano in 13 by 9-inch baking dish and top evenly with Monterey Jack.
3. Bring water to boil in large saucepan over high heat. Add ¾ teaspoon salt, then slowly pour in cornmeal, whisking vigorously to prevent lumps from forming. Reduce heat to medium-high and cook, whisking constantly, until cornmeal begins to soften and mixture thickens, about 3 minutes. Off heat, season with salt and pepper to taste. Spread warm cornmeal mixture evenly over casserole with rubber spatula, pushing it to edges of baking dish.
4. Cover dish with foil and bake for 30 minutes. Remove foil and continue to bake until crust is beginning to brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
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