Name: Tamale Pie
Yield: Yield: 8 Servings.
Cuisine: United States
Ingredients: 1 cup whole kernel corn, fresh or canned; Freshly ground pepper to taste; 2 cups canned tomatoes; ½ teaspoon dried oregano; ½ teaspoon ground coriander; 3 tablespoons chili powder; 1 teaspoon ground cumin; 2 tablespoons chopped hot canned chilies; 1 tablespoon butter; Salt to taste, if desired; 2 cups cornmeal; 2 garlic cloves, peeled but left whole; 3 cups water; 2 cups fresh or canned beef broth; 2 pounds very lean beef, preferably top sirloin; 1 cup finely chopped sweet green or red peppers; 3 tablespoons finely minced garlic; 1 cup finely chopped onion; 2 tablespoons bacon fat; 1½ tablespoons lard or vegetable oil; 5 cups cold beef broth or water

Preparation info

Yield:
8
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

The Beef

2 pounds very lean beef, preferably top sirloin
2 cups fresh or canned beef broth

Method

To prepare the beef, put it in a large saucepan or small kettle. Add the broth, water, and the whole garlic. Bring to the boil and let simmer 2 hours, or until quite tender. Drain but reserve about ¼ cup of the cooking liquid. Shred the meat. If the meat is not tender enough, chop