Saturday, June 2, 2012

Tamale Pie

Here's an old family favorite, and one that many other families have enjoyed as well.  It really does not play well with cameras.  At all.  It is, however, yummy.  My mom first enjoyed this dish as it was made by her mom.  Then her step mom made it.  And even a neighbor friend made it.   They all lived on the same block in San Francisco. Therefore, I've concluded that all San Francisco housewives in the '50s and '60s were making various versions of Tamale Pie.  

Tamale Pie
(Mom's version of Grandma Barbara's version)

2 pounds extra lean Hamburger
1 Onion, minced
Salt to taste
1 ½ Tablespoons Chile Powder
2 Cloves of Garlic, minced/crushed
2 - 15 oz. cans plain Tomato Sauce
¾ c. Yellow Cornmeal
1 tall can of whole Black Olives
1 - 15 ounce can of Yellow Corn, drained (or one small box of frozen corn)
8 ounces (or less, to taste) of shredded Sharp Cheddar Cheese
Sauté Hamburger, Onion, Garlic, salt, and Chile Powder in a medium-sized pot (I used a 2 1/2 quart dutch oven).  Remove the pot from the burner and then stir in the tomato sauce.  Add the cornmeal by sprinkling about 1/3 of it at a time and stirring well, to avoid lumps.  Stir in the olives and corn.  Sprinkle the cheese over the top.  

Bake in the oven at 375º Fahrenheit for 1 hour.


1 comment:

  1. Errrrr.....Well, step mother was a neighbor friend in Marin. Yeah. Quirky, but there ya go.............Aunt Pat, though, I think WAS a neighbor and school friend, originally, in SF. Went to the same high school, then lived across the street from us in Marin. This recipe HAD to evolve, as our taste buds have also evolved! It can be over-transformed, if not careful, and lose the texture. I would prefer, usually, jumbo olives, because they fill with goodness.