Anyone do it differently?

Topping:
2 cup unsalted beef stock
1 cup masa harina
1/2 tsp chili pwder
1/2 tsp salt
1 egg, separated
1/2 cup (2 oz) grated mild or medium cheddar

Crema, optional

Preheat oven to 350°. Grease a medium baking dish. In a large skillet, saute the beef, onion, bell pepper & garlic until the meat is lightly browned. Pour off any accumulated fat. Mix in the corn, tomatoes, stock, raisins & olives. Stir in the chili powder, the cumin, 1/2 tsp salt & oregano. Cook uncovered over medium-low heat for 20 minutes. At the end of cooking the mixture should no longer be soupy. Taste & add more salt if needed. If it seems too moist, raise the heat & cook another minute or 2.
while the filling cooks, prepare the dough topping; In a heavy saucepan bring the stock to a boil & gradually add in the masa harina, stirring constantly. Sprinkle in the chili powder & salt. Reduce the heat & continue stirring until the masa is good & stiff, 8-0 minutes. Remove the pan from the heat. In a small bowl, beat the egg yolk & stir it into the masa. In another small bowl, beat the egg white until stiff & fold it into the masa.
Spoon the filling into the baking dish. Spread the batter over it. Top w/the grated cheese. Bake the pie 30 minutes or until it is slightly puffed & lightly browned.
Spoon a TBL or 2 of crema over each serving.~~TX Home Cooking

CREMA
1 cup whipping cream, preferably not ultra-pasteurized
2 TBL buttermilk

In a small glass bowl, combine both ingredients. Cover the bowl loosely & let stand at room temperature for 8-24 hours until the cream is thickened & tart. Stir it well, cover tightly & refrigerate. Use as needed. Will keep up to 10 days.~~

Ginger, your recipe, especially the crust, sounds perfect for someone like me, who wants the flavor without the labor intensive wrapping & steaming. I often make chili (sometimes green chili) flavored braised beef or pork roasts. Do you think there would be any reason why I couldn't use those meats for fillings?

Becky

* Exported from MasterCook *

Tamale Pie

Recipe By :Marilyn Chatham
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 can corn -- undrained
1 can whole olives -- drained
3/4 cup onion -- chopped
2 teaspoons cumin
1 tablespoon chili powder
1 can chili Las Palmas (large size)
1 dozen corn tortillas
3 tablespoons cornmeal (I omit)
2 cups grated cheddar cheese
garlic powder (I use fresh)
salt
pepper

Brown meat, onion and spices - add cornmeal and chile powder. Add corn and liquid, cheese and olives. In 9 x 13 pan, alternate mixture with corn tortillas - cover all with sauce. Cover and bake 30 minutes at 350F. Take out, mix well until all tortillas are in pieces. Return to oven and bake 30 minutes more, covered.

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