PICTURE COMING SOON!!
This seems like a lot of work, but it’s worth it! I used this recipe years ago and I haven’t made tamale pie since. Why not? I don’t know. I love it! I think we just got in a food rut and I forgot.
This time I’ve adapted this to gluten free from “Authentic Mexican Tamale Pie” By Galley Wench on Mexican.Food.com I didn’t change the recipe much. I omitted beer (though there are now GF options!) and searched high and low for all other ingredients to be GF. I’ll let you know how the GF version tastes, I’m making it tomorrow with some other AWESOME gluten free framily! (No, I’m not on Sprint, but these people are too awesome to just be friends! So I stole it! :p )
It starts as a spicy Mexican chili you can serve with corn tortillas or use for the tamale filling.
Chili Filling Ingredients
- 1 lb ground beef, lean
- 1/2 lb lean pork sausage
- 1 tablespoon vegetable oil
- 1 (15 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 (15 ounce) cans black beans
- 1 large fresh poblano pepper, diced
- 1 medium diced onion
- 2 garlic cloves (pressed)
- *1 chipotle chile, in adobo seasoning, seeded & diced (adjust to taste)
- 1 tablespoon adobo sauce (adjust to taste)
- 1 tablespoon ground cumin powder (adjust to taste)
- 1 tablespoon chili powder (adjust to taste)
- 1 tablespoon ground ancho chili (adjust to taste)
- 1 teaspoon oregano
- 1 tablespoon cocoa (I use Hershey’s Dark cocoa)
- 12 ounces beer, dark (or broth, as needed)
- 1/4 cup cilantro, chopped (optional)
- 1 lime, juiced
*I went with San Marcos brand chipotle peppers. The label is chipotle peppers, tomato puree, onions, vinegar, canola oil, sugar, salts, paprika, and garlic. Sounds safe?
Tamale Dough Ingredients
- 8 -10 dried corn husks (optional)
- nonstick cooking spray
- 3 poblano chiles, roasted, peeled and diced
- 2 cups masa harina
- 6 tablespoons unsalted butter, room temperature
- 3 tablespoons sugar
- 2 teaspoons salt (adjust to taste)
- 1/2 cup canned low sodium chicken broth
- 4 cups frozen corn, thawed
- 1 3/4 cups packed coarsely grated sharp cheddar cheese (divided)
- 1 teaspoon baking powder
- 1/8 teaspoon ground black pepper
- Cilantro Cream (Just process ¼-1/2 cup cilantro, 1cup sour cream, and the juice of one lime.)
- sour cream
- simple side salad
Chili Filling Directions
- Preheat oven to 425 degrees F.
- In a large pot brown ground beef, sausage, onion and garlic, breaking meat into small pieces. Drain of excess grease.
- Add poblano pepper and cook for about 2 minutes.
- Stir in tomatoes, tomato sauce, 1 cup beer/broth and one can of black beans.
- Add ground cumin, chili powders, chipoltes, adobe sauce, oregano, and cocoa.
- Bring to a boil, cover and turn down to a simmer and cook for 35 – 45 minutes, adding more beer/broth as needed (keep in mind that the mashed black beans will be added as a thickener).
- Drain the remaining can of beans and lightly mash.
- To thicken, add the crushed black beans and adjust spices and liquid as needed.
NOTE: YOU CAN PRE-COOK THIS TO THIS POINT! STOP AND CHILL!! Just start at step 9 tomorrow or the next day when you are ready!
- Bring to a simmer again for 5 minutes.
- Squeeze in juice of one lime before serving as mexican chili or using as chili filling.
Tamale Dough Directions
- If using corn husk, place in zip lock bag with warm water and soak until soft, at least2 hours.
- Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowls, cover tightly with plastic. Let stand 10 minutes. Peel, seed and chop chilies, set aside.
- In food processor, blend Masa Harina, butter, sugar, and 1 teaspoon salt until coarse meal forms.
- Add broth slowly blend until mixture is crumbly.
- Transfer masa mixture to large bowl.
- In food processor blend 2 1/2 cups corn, 1 cup cheese, baking powder, black pepper and 1 1/4 teaspoon salt until coarse puree forms.
- Stir puree and the rest of the corn into masa mixture until blended.
- If using corn husk; Remove from water, pat dry and line 9 x 11 shallow dish, overlapping to avoid leakage.
- Spray corn husk or baking dish (if not using husk).
- Spread half of cornmeal mixture on the husk or bottom of the dish.
- Spread warm chili on top of the cornmeal.
- Sprinkle green chilies on top of the chili.
- Evenly spread the remaining cornmeal mixture on top.
- Sprinkle remaining cheese on top.
- Loosely cover with foil and bake for 20 minutes.
- Remove foil and return to oven and bake additional 25 minutes or until the cornmeal is firm and the chili bubbly.
- Remove from oven and cool for 10 minutes.
- Serve with garnishes.
The Home Journal isn’t just for household chores and the like. FlyLady calls it a “Control Journal” so that you can take control of your life. This is one of those additions that goes towards that.
If you’ve followed DA a while you might remember these diet & exercise journal printables I made a while back. When I was following a strict wheat free diet and needed to track everything for fertility purposes it was my best option.
With my NEW Home Journal I wanted to add more pizzaz & color, so I made…… this one:
Pretty, ain’t it? 🙂
My new journal will stay on the window/bar between the living room & kitchen since my chair will sit near it. I will leave it open and I can flip through it as needed, so I will probably put this in a page protector and track it daily.
The goal with any diet & fitness program is to meet your goals DAILY, and if you mess up, tomorrow is a new day. Erase today & do better tomorrow!
So far on our Home Journal we have covered:
Weekly To-Do List
Perpetual Cleaning Schedule (Editable in MS Office)
Food Journal (it was an unplanned “…one more!”)
Stay tuned for:15 Minute Quick CleansPrintable Chore Charts (Editable in MS Office)…and more!
PS: Just a reminder to my printables followers!, Nitro PDF allows you to type text into ANY pdf, save, and/or print it, or even create your own. Best of all… It’s FREE!!! Check it out HERE. I’m not an affiliate, so I get nothing for sending you to it. I just love it and think you will too!
I have borrowed every GF cookbook my libary has. I have tried different mixes from heavy on rice, to heavy on sorghum, to heavy on cornstarch (<- this one was fluffy and so YUMMY – like a flour cake… next day it was like eating sawdust cake!)
My favorite comes from the gluten free waffle recipe, so I just made a huge batch. I have determined that (so far) for the things I have made, it doesn’t matter if I use potato starch or tapioca starch. So use what you can find of the two, just make sure it is STARCH and not a flour…
AMWACC’s Favorite GF Flour Mix
6 cups brown rice flour
2 cups sorghum
2 cups potato or tapioca starch
For a small batch (or to mix your own amount as needed)
3/4 cups brown rice flour
1/4 cups sorghum
1/4 cups potato or tapioca starch (not flour)
Mix well until no streaks remain then use as regular flour.
My dieting quest really kicked into gear when I talked to a holistic doctor/accupuncturist who suggested the anti-inflammatory diet to discover if food was causing some of my abdominal pain, allergies, and/or headaches.
I discovered that my cuprits were:
- meat (severe PAIN worse than AF cramps when I have even a 3-4oz serving)
- wheat (heavy congestion, hay-fever like itchy/sneezy symptoms, and headaches)
- and dairy products add to the congestion.
I have backed off of meat and dairy and I try my best to cut wheat out of my diet at least 6 days a week.
It was easy enough to cook something with meat/dary and have a serving and just leave my serving of meat in the pot. The broth/stock doesn’t bother me. More meat for DH? Yeah, he didn;t complain much!! And when I did make something strictly vegetarian or vegan I just cooked a servoing of seasoned chicken breast on teh side for him.
But it was hard to learn to cook wheat free. I bake a lot, and I had to learn how to thicken (and color) my sauces and gravies without using flour (and roux). I had to experiment A LOT!
I spent a lot of time in the library and online googling gluten free flours. I check out every GF cookbook my library had.. TWICE! I fiddled around with recipes till I found a flour mix I like and I used it to create other recipes.
Cooking is rarely a science, and when it is it is baking, so converting to GF has been fun.. a challenge for sure, but fun.
As with GF dishes, don’t be afraid to experiment with your favorite foods while dieting! If your favorite dinner is obviously high fat & calorie laden, EXPERIMENT!! Change it up to be healthier!
Here are a few ideas to get you started:
- Anything with heavy cream soups can be recreated at home with corn starch and low-fat milk instead, or you might be able to find a lower fat version in the store.
- Pasta and rice dishes can be made a little healthier just by switching to a while grain variety. (When planning remember these take a little longer to cook!)
- Whole chicken pieces can be made healthier by simply stripping off the skin and trimming off the fat.
- Switch to boneless, skinless chicken breasts and avoid dark meat for a small calorie/fat decrease.
- Trim fat off of red meats & pork.
- Switch to low fat ground beef for your recipes, or even low fat ground turkey!
- Use healthy “fillers”. Instead of using the mashed potatoes, rice, or pasta to fill up, add and extra cup of veggies or beans to your recipe then cut back your starch portion by 1/4 to 1/2 cup. You won’t miss it and your grocery bill won’t go up THAT much.
- A baked potato with 1/2 broccoli florets and a sprnkle of low-fat cheese is healthier than filling it with butter and sour cream… and even better (health and taste wise) than eating a sandwich and chips!
- Try low-sodium or sodium-free seasonings to add flavor without adding water weight gain! Mrs. Dash and Weber are a few brands that offer many possibilities.
- MAKE YOUR OWN!! Making your own broths is healthier than buying one in the store. You can control ingredients, seasonings, and salt. Put a decent sized freezer bag in the freezer and every time you peel carrots, cut the stems off broccoli, the ends off onions… wilted carrots, spinach, or kale that are still ok to eat but don’t look pretty in your soup. (No potatoes – keep the starch down) put them in the bag and freeze them. When it’s full put them in a stock pot with 1.5-2 gallons of water (and salt-free seasoning to taste if you want – I do mine plain) and bring to a boil. Turn it down low and simmer for 3-4 hours then strain the veggies out and store in freezable containers (peanut butter jars work great!) Freeze until used.
I’ll add more when I think of it, but I hope that is enough to get you started!