Beef and Pork Tamale Pie

Photo: Beef and Pork Tamale Pie

TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: 30 min
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon vegetable oil
  • 1 pound ground pork
  • 1 1/2 pound ground sirloin
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
  • 1 tablespoon ground cumin (scant palmful)
  • 1 tablespoon coriander (scant palmful)
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
  • 1 cup beef stock
  • 1 1/2 cups chicken stock or water
  • 1 1/2 cups milk
  • About 1 cup quick cooking polenta
  • 2 tablespoons butter
  • 1 generous tablespoon honey
  • 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
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Directions

Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.

The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.

Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.

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4

Newest Ratings and Reviews

Read all 4 reviews

  • on November 13, 2012

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    I really liked this one. You could put more chili and adobo sauce and I didn't deseed the chilis and it was not spicey. I liked the black pepper in the polenta. I couldn't find the quick cook polenta so I ended up making real polenta it was delish. totally would make this again but spicier

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  • on June 13, 2012

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    SO GOOD!!!! My family liked this a lot.

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  • on July 16, 2011

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    I love this recipe and it's become one of my favorites - and being introduced to instant polenta was a great bonus. I found the flavors complex and balenced, with the touch of honey countering the heat from the peppers and the ground pork adding a richness to the conventional ground beef. It gets better with age and freezes beautifully. I live alone and stored it in single serving containers in the fridge and added the polenta at the last minute - instant comfort food. I make it up every few weeks.

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