Subj : Midwestern Casseroles 39
To   : All
From : Dave Drum
Date : Mon Nov 11 2024 19:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Tamale Pie
 Categories: Vegetables, Pork, Beans, Chilies, Herbs
      Yield: 12 servings
 
 15 1/4 oz Can whole kernel corn
      2 c  Masa harina
 14 1/2 oz Can chicken broth
      2 tb Butter; melted
      1 lg Egg; lightly beaten
  2 1/2 lb Boneless pork loin roast; in
           - 1/2" pieces
      1 md Onion; chopped
     16 oz Can refried beans
      2    Dried Anaheim chilies;
           - chopped
      2    Dried ancho chilies;
           - chopped
      3 oz Mexican or semisweet
           - chocolate; grated
    1/3 c  Orange juice
      2 tb Lime juice
      1 tb Garlic powder
      3 ts Cumin seeds; toasted,
           - crushed
    3/4 c  Minced fresh cilantro; opt
      1    Jalapeno; seeded, chopped,
           - opt
      2 c  Shredded Cheddar cheese
 
  Drain corn, reserving liquid; set corn aside. Place masa
  harina in a large bowl. In a small bowl, combine the
  broth, butter, egg and reserved corn liquid; stir into
  masa harina just until moistened. Set aside.
  
  In a large skillet coated with cooking spray, cook pork
  and onion over medium heat until pork is no longer pink.
  Add the beans, chiles, chocolate, orange juice, lime
  juice, garlic powder, cumin, reserved corn and, if
  desired, cilantro and jalapeno. Bring to a boil. Reduce
  heat; simmer, uncovered, for 15 minutes. Meanwhile, set
  oven @ 325ºF/165ºC.
  
  Transfer to a greased 13" X 9" baking dish; sprinkle
  with cheese. Spread masa harina mixture over cheese.
  
  Bake, uncovered, until golden brown, 50-60 minutes. Let
  stand for 10 minutes before serving.
  
  Ralph Stamm, Dayton, Ohio
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Onion rings to bring them all and in the oil fry them.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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