We loved when we used to have time to make tamales. Our cousin, Andy, got us into it with a really complicated recipe that took about 20 hours to make a meal for four people. Those were the days…
No time? No Corn husks? It’s a perfect time for Tamale Pie! This recipe makes a lot of food, we put half or more of it away for a future quick meal.
Beans made the night before:
2 Cups of dried beans (we use a mix of pinto, black, kidney, garbanzo or whatever is around) Yogurt or kefir
Ok, you can use canned beans instead of dried...
However canned beans:
- cost four or six times as much
- are full of extra plastic chemicals from the can liner (even BPA free ones)
- aren’t properly soaked so they are significantly less nutritious and…are… well… smelly.
Read this soaked grain article on why to soak all your grains/ beans.
- Add dried beans to a pot and cover with a good 4-6 inches of water. Add a scoop of live culture yogurt or kefir.
- Keep at 120 degrees overnight or 24 hours, longer if you can’t keep it above room temp. If your oven has a dehydrate feature or another way to set the temp to 120 degrees, use that. Otherwise bring the water and beans up to about 120 degrees or so and place in a cooler, microwave of oven overnight. Ideally add in some boiling water in a ball jar to keep the temp up.
- The next day, replace the water with new water and bring to a boil, then simmer on low until tender.
- 5-6 T butter
- 3-4 onions, diced
- 2 large sweet pepper, diced
- 1T chili powder
- 1T freshly toasted and ground cumin
- 8 Cups of tomatoes (or 32-48 ounces from a can)
- 2lbs grass fed ground beef
- 1-3 cups of sweet corn
- 1T salt
- Melt butter and cook the onion and pepper for a few min.
- Meanwhile, toast your whole cumin seeds and then smash with a pestle and mortar (a must for any good dish with cumin).
- Add spices, beans, tomatoes and simmer.
- Cook beef separately and add once cooked through.
- Add corn and then remove from heat.
The filling stores well, so freeze whatever you won’t use and then reduce the crust recipe to match.
- 5 cups of grass fed milk
- 2 cups of organic cornmeal
- 1t chili powder
- 1t salt
- 3 T butter, cut up into small chunks
- Butter a glass baking pan
- Set oven to 350.
- Add milk, cornmeal and chili powder and salt to a saucepan and bring to a boil on medium heat, whisking frequently. Whisk until sooth, thick and it tears away from the sides.
- Spread on the bottom and side of the pan, reserving some for the top.
- Add the filling, then top with more crust mixture.
- Add butter on top.
- Bake for 45 min and serve.