• 23's Top 50 Recipes - 24

    From Dave Drum@1:3634/12 to All on Tue Jan 9 16:46:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegetarian Tamale Pie
    Categories: Chilies, Herbs, Breads, Beans
    Yield: 7 servings

    1 lg Red or white onion; halved
    2 Jalapenos; halved lengthwise
    - seeded
    1 Poblano pepper; halved
    - lengthwise, seeded
    2 tb Extra-virgin olive oil; more
    - for brushing
    1 1/4 ts Kosher salt; more as needed
    28 oz Can whole plum or diced
    - tomatoes
    3 Fat garlic cloves; fine
    - grated or minced
    2 tb Mild or hot chilli spice
    - mix; more as needed
    2 ts Dried oregano
    1 3/4 ts Ground cumin
    45 oz (3 cans) black or pinto
    - beans; drained, rinsed
    1 c Chopped fresh cilantro;
    -leaves and tender stems,
    - opt

    1/4 c (135 g) fine cornmeal
    2 tb A-P flour
    1 1/2 ts Baking powder
    1/2 ts Kosher salt
    1 lg Egg; room temp
    1/3 c (80 g) sour cream or
    Whole-milk yogurt; more for
    - serving
    1/4 c (57 g) unsalted butter;
    - melted and cooled
    2 ts Honey
    2 Scallions; whites & greens
    - thin sliced; more to serve
    1 c Grated Cheddar (opt)

    PREPARE THE CHILLI: Move a rack as close to the heating
    element as possible and heat the broiler. Cover a baking
    sheet with foil. Finely dice half of the onion and set
    aside for later.

    Slice remaining onion half into 1/2" thick half-moons
    and arrange on the prepared baking sheet. Place
    jalapeños and poblano next to onions, cut sides down.
    Lightly brush vegetables with oil and sprinkle with a
    pinch of salt. Broil 2 to 4 minutes, until vegetables
    are charred on one side. (If the chilies are small, they
    will be charred after 1 to 2 minutes.) Flip vegetables
    and broil until the other side is charred, 1 to 3

    Transfer pan to a rack until cool enough to handle, then
    stem the peppers. Transfer charred vegetables and any
    accumulated juices to a blender (or use a bowl and
    immersion blender). Add canned tomato and 1/4 teaspoon
    salt, and blend to a coarse purée. You can make this up
    to 4 days ahead, and store in the refrigerator until

    Set oven @ 425ºF/218ºC. In a large Dutch oven, heat the
    2 tablespoons olive oil over medium-high. Add diced
    onion and sauté until lightly browned, 6 to 9 minutes.
    Add garlic and cook until fragrant, about 1 minute. Stir
    in chilli powder, oregano, remaining 1 1/2 teaspoons
    salt and cumin, and cook until spices darken, about 30

    Add beans and the reserved tomato purée, and let mixture
    simmer until thick like a chilli, 10 to 15 minutes. Stir
    in cilantro, if using. Taste and add more salt and
    chilli powder, if needed.

    While the chilli simmers, prepare the cornbread: In a
    medium bowl, whisk together cornmeal, flour, baking
    powder and salt.

    In a small bowl, whisk together egg, sour cream, butter
    and honey. Whisk egg mixture into cornmeal mixture until
    combined. Fold in scallions.

    Spread cornbread topping over the chilli, then top with
    grated cheese, if using. Bake, uncovered, until
    cornbread is golden brown, 20 to 25 minutes. Serve hot
    or warm, topped with sour cream and more scallions.

    By: Melissa Clark

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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