Mexican Corn Tamale Casserole with Beef and Pork
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
This Mexican pie-casserole is perfect for both lunch and dinner. It doesn't require much time or effort to prepare. This delicious, nutritious, and savory dish will captivate you with its unique flavor and aroma. It's best served with fresh, crunchy vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. vegetable oil
- 450 g of minced pork
- 700 g of ground beef
- 1 finely chopped onion
- 4 finely chopped garlic cloves
- 2 tablespoons finely chopped smoked jalapeño peppers with sauce
- 1 tbsp. ground cumin
- 1 tbsp coriander
- 2 tsp cocoa powder
- 1/4 tsp ground cinnamon
- 1/4 cup tomato paste
- 1 bottle (340 ml) Mexican beer
- 1 cup beef broth
- 1.5 cups chicken broth or water
- 1.5 cups of milk
- 1 cup instant corn grits
- 2 tbsp (30 g) butter
- 1 tbsp. honey
- 1.5 tbsp. grated Cheddar cheese
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Recipes with similar ingredients: minced pork, ground beef, onions, garlic, chipotle peppers in adobo sauce, cumin, coriander, cocoa, cinnamon, tomato paste, light beer, milk, corn grits, polenta, butter, honey, cheddar cheese
Cooking the dish according to the recipe:
- Heat 1 tablespoon of oil in a large skillet over high heat, add the ground pork and beef, and sauté. Add the onion, garlic, jalapeño pepper with the sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper. Cook for 5 minutes until the onion is soft. Stir in the tomato paste and cook for another minute. Add the beer and scrape up any browned bits from the bottom of the pan. Add 1 cup of beef broth and bring to a simmer. Cool completely and refrigerate until ready to serve.
- The night you'd like to serve the tamales, reheat the prepared filling in a skillet over medium heat while you prepare the cornmeal. Preheat the oven to high heat. Bring the chicken broth and milk to a boil, then add the cornmeal and cook for about 3 minutes. The cornmeal should be very thick.
- Toss it with butter and honey, season with salt and coarse black pepper. Spread the porridge in an even layer over the meat filling. Sprinkle with cheese and grill the tamales until golden brown.
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