Friday, August 29, 2008

Tamale Pie and Mock Guacamole.

This was my first time making tamale pie and I'm so glad I did. I found a recipe posted at the PPK forums by 'sneaky' and it was quick, easy and consisted of things I already had in my kitchen. I wanted to make guacamole but didn't have any avocados so I made a mock guac with frozen peas. Came out pretty good! Recipes are below the pics.

Out of the oven. That is polenta on top.

Plated with mock guac.

Tamale Pie

Bean Filling:
1 onions, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 (15 oz) can refried beans
1 (15 oz) diced tomatoes w/liquid
1 (15 oz) black beans (you can also use garbanzo, pinto or kidney beans)
2 TB chili powder
1 tsp cumin
1 tsp oregano
salt and pepper to taste

Polenta topping

3 cups water
1 cup polenta
salt to taste

Preheat oven to 350`
In a medium pot on medium heat, add the vegetables and cook until soft. Add the rest of the bean filling and cook while you get the polenta going.
Boil the water, add the polenta and cook until quite firm, but not stiff.
In a large square dish, place the bean mixture and spread evenly. Top with the polenta and spread to cover. Bake for 25-30 minutes.

Mock Guacamole

2 cups frozen peas, thawed
1 large clove garlic
juice of 1-1/2 limes
1/4 cup chopped onion
1 small tomato, chopped
1/4 cup cilantro chopped
1 tsp garlic powder
1/4 tsp cumin
dash of hot sauce
salt and pepper to taste

Puree peas in a blender with the lime juice and garlic. Pour into bowl and add the rest of ingredients. Stir to combine and chill.


destinyskitchen said...

That tamale pie looks perfect! Thank you.

Glue&Glitter said...

Woah! How was the mockamole? I'm a guac addict.

kmouse said...

The mock guac was really good It's a little sweet though from the peas but not bad at all. We ate them with tortilla chips too.

dirtyduck said...

hey thats a pretty neat idea for mock guac! you could also cut real guac with peas for a reduced fat dip.or just to make guac stretch longer,,,,,lol im obviously a "volume eater"

Maria Maria said...

Happy Labor Day everyone! I hope you’re having a relaxing day, preferably one that involves great friends and a delicious backyard barbecue :-)
Although the threat of rain in DC postponed my own barbecue plans, I’ve had a fun weekend relaxing in doors with friends. I’m feeling excited and recharged for the first day of my fellowship. I can’t believe it starts tomorrow already! :-)
Today I have a delicious and easy, one dish dinner recipe…Tamale Pie! It’s packed with moist cornbread, gooey cheese, and general taco-y goodness. This recipe adaptation was originally motivated by two simple facts: 1) I didn’t have any leftover slow cooked meat and 2) I didn’t have time to make any. consulta online medico online pediatra online medico online doctor online dermatologo online veterinario online veterinario online psychologist online consulta online abogado online abogado online abogado online abogado online abogado online psicologo online doctor online psicologo online abogado online abogado online By simply sautéing spiced ground beef I created a tasty beef alternative ready in only 10 minutes. Feel free to use any meat you have around…if it goes with taco spices it will go with this recipe. I baked this in a large cast iron skillet, but the recipe also cooks up well in a 9×9 or 9×13 pan. The size of the pan will change the thickness, but not the deliciousness of each layer. I love my tamale pie topped with all the taco fixings…Salsa, sour cream, guacamole, shredded cheese, cilantro, and lime juice. It’s super personalizable, so have fun with it and enjoy!