The first tamale I ate was in high school Spanish class. Our teacher passed them around the room for a holiday I can’t remember. What I do remember is the stupid thought that ran through my head. Do we eat the husk?
I went through a lot of frozen tamales from Trader Joe’s in college. But to be honest, I much prefer this tamale pie. I love that it has beef, black beans, and tomatoes with a much better filling to cornbread ratio than the tamales of my past. It’s one of my top five favorite recipes. I crave this pie all the time.
Skillet Tamale Pie
Tamale filling ingredients:
2 tablespoons vegetable oil
1 small onion, minced
2 tablespoons chili powder
2 garlic cloves, minced
1 lb. 90 percent lean ground sirloin
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded cheddar cheese
Cornbread topping ingredients:
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
Adjust oven rack to middle position and heat the oven to 450 degrees.
FOR THE TAMALE FILLING: Heat the oil in a 12-inch nonstick skillet oven medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
FOR THE CORNBREAD TOPPING:Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until combined.
Source: Test Kitchen Favorites 2007