TAMALE PIE

Today we have a request from our friend "Three Dogs BBQ'. Tamale Pie is in the house today. Tamale Pie is a casserole usually consisting of a spicy meat filling topped with a cornbread like crust. Variations are a plenty with everybody's favorite twists. My version uses freshly ground grains for the crust and spicy leftover brisket for the filling. I offer you a guideline to create your own version of tamale pie.

Tamale Pie
Filling

• 2 cups cubed leftover brisket
• 1/4 cup New Mexican Red Chile powder
• 1 onion chopped
• 3 cloves of garlic chopped
• 1 large tomato finely chopped
• 1 strip of bacon
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1 tablespoon sugar or honey
• 1/2 teaspoon oregano
• salt & pepper to taste
• 2 ears of fresh corn, niblets removed from cob.

Simmer bacon in a cast iron pot until crisp. Remove bacon and add onion and garlic to remaining bacon love. Simmer onion for 5 minutes and add tomato and spices. Cook for 2 more minutes being careful to not scorch spices. Cover with water and bring back to simmer. Simmer for 10 minutes and then add leftover brisket and reserved bacon. Simmer for 20 more minutes and add corn. Reserve and keep warm while you make topping.

Topping

• 1/2 cup whole wheat flour
• 1/2 cup corn meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup milk
• 1/4 cup sour cream

Combine dry ingredients and reserve. Combine wet ingredients and fold into dry. Place topping mixture over hot filling. Bake at 400 degrees for 25 minutes.

Feel free to add your own touches. The key to sucess is to use the freshest ingredients you can find. The topping with our fresh milled flours was a taste treat. Have fun.