Ingredients: |
Ingredients: 1 lb. ground beef
1 onion, chopped
2-3 teaspoons chili powder
1 teaspoon salt
1 quart canned tomatoes
1/3 cup chopped black olives
1 cup corn, freshly cooked or thawed frozen
1/2 cup sour cream
1 cup shredded Monterey Jack Cheese
FOR THE TAMALE CRUST:
1.5 cups masa harina or corn meal
1 cup chicken stock
6 Tablespoons coconut oil, lard or butter
1/2 teaspoon baking powder
1/4 cup of milk
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Directions: |
Directions:Preheat oven to 375º F
Cook the ground beef and onion until beef is no longer pink. Add chili powder, and salt and cook 5 minutes. Stir in the tomatoes and cook 5 minutes more, breaking them up with a spoon.
Add the olives, corn, and sour cream and mix well. Transfer to a 15-inch-long rectangular or oval baking dish . Set aside.
For the crust, bring the stock to a boil in a saucepan; season it with salt and pepper if necessary.
In a food processor, combine the masa harina or cornmeal, fat of choice, baking powder , and milk. Process until combined. With the machine on, gradually pour in the hot stock until a smooth, thick batter is obtained. If the batter is too thick to spread, add additional stock or water a little at a time.
Pour the batter over the top of the beef mixture, spreading it evenly with a spatula.
Bake until the top is just browned, about 20 minutes. Sprinkle the surface evenly with the shredded cheese and continue baking until melted and bubbling, 10-15 minutes more. Serve immediately. |
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