My friend Carol introduced me to the world of tamales. Down here in the south, (she says with a northern accent), good Tex-Mex food is abundant, but her homemade tamales blew me away.
So I created a tamale pie that isn’t exactly the authentic thing, but combines the ease of a casserole, an already soaked grain in masa, and the flavors of a tamale.
Check out my tamale pie recipe at the Plan to Eat Blog.
3 Responses to Tamale Pie (that tastes like tamales)
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So does treating cornmeal to make masa make it perform differently in recipes? Or is it only about taste? I have a Mexican sweet corn cake recipe we eat with Mexican meals and it calls for part masa, part cornmeal. At first I bought the masa, now I just use all cornmeal…am not noticing a difference in that recipe hence the curiosity.
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Of course, I use fresh-ground organic cornmeal, too.
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So, I was just ordering from our local food co-op and saw that the people I buy rendered lard and tallow from (they use the fat from pastured animals sold for meat in the co-op) now offer masa, made with “stone ground masa, meat stock, masa harina, water, meat fat, sea salt, baking powder, baking soda. ” I’m confused now, because the storebought stuff I used in my recipe resembled corn meal.
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