Sunday, February 16, 2020

TAMALE BUNDT PIE

TAMALE BUNDT PIE
FILLING
1 1/4 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
FRESH ground sea salt and black pepper
16 ounces thick and chunky salsa
1 small can chopped green chiles, drained WELL
  • Brown ground beef and drain off fat.
  • Add seasonings and salsa, stirring to blend. Cook 5 minutes over medium-high heat.
CORN BREAD
1 1/2 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups WHOLE milk
2 eggs
1/4 cup avocado oil
1 cup SHARP cheddar cheese
  • Sift together flour, cornmeal, sugar, baking powder and salt into a mixing bowl.
  • Whisk together the milk, oil and eggs.
  • Add wet ingredients to the dry ingredients whisking JUST until dry ingredients are moistened.
  • Stir in cheese.
ASSEMBLY
  • Preheat oven to 375.
  • GENEROUSLY spray bundt pan with non-stick spray.
  • Sprinkle green chiles on bottom of pan.
  • Spread half the batter over the green chiles.
  • Top evenly with filling.
  • Add remaining batter and spread smooth.
  • Bake 35-40 minutes until top is lightly browned.
  • Cool 5 minutes on rack.
  • Loosen edges with a knife.
  • Invert onto serving plate.
  • Garnish with crema and chopped tomatoes.
SALSA VERDE CREMA
1 cup sour cream
1 cup salsa verde
handful chopped cilantro
1 lime juiced
FRESH ground sea salt and tri-color pepper
  • Pulse all the ingredients together to desired color and consistency. The more you blend the lighter the color will become.

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