| |
|
Ingredients:
2 lb ground beef
1 can tomatoes (14 oz)
2 tbsp chili powder or
5 tsp ground ancho (pasilla) chile plus
1 tsp cumin and
1/4 tsp cinnamon
1 garlic clove, crushed
1 tsp salt
1 cup black olives
CORN MEAL DOUGH
4 cup corn meal
2 tsp salt
8 cup water
2 eggs, well beaten
4 tbsp butter
Instructions:
An early stage in the developent of the deep-dish tamale pie, with
the real turn-of-the-century flavor. Recipe by Mrs. Bertha S. Morris,
from "The Los Angeles Times Cookbook Number Three" (1908).
In skillet, saute beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook
15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough.
Add meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake
20 minutes at 325'F. or until browned.
Each serving contains about: 578 calories; 1,213 milligrams sodium;
132 milligrams cholesterol; 28 grams fat; 57 grams carbohydrates; 23
grams protein;
1.24 grams fiber.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over
medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.
Servings: 8
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Baked Tamales Recipe brought to you by Mexican Recipes To-Go
