This is a simple recipe that has a mixture packed with a lot of flavor and its cornmeal crust creating just the right combination for a great texture. Its been proven time and time again this is a dish many will return to for a second serving. This is a great dish for any pot-luck or buffet style dinner.
You will need to have the following ingredients available in order to begin:
1 1/4 lbs. of stew meat
1/2 tsp. salt
3/4 tsp. cumin powder
2 large garlic cloves
1 large diced onion
2 cups canned tomatoes, diced
4 T. chili powder
1 can diced chilies
6 cups beef broth
2 cups white cornmeal
Cook the first 4 ingredients together until the meat is tender. Be sure to save the left-over broth. Now shred the beef. Saute the diced onion in a little fat until tender. Add the tomatoes,green chilies, 2 tablespoons red chili powder, 1/2 teaspoon salt and meat mixture. Cook this for an additional 15 minutes. Make a mash using cornmeal, broth, and 1/2 tsp. salt and 2 T. chili powder. Cook this for about 20 minutes, making sure to keep stirring so it does not stick. Line a 9×13 inch casserole dish with the cornmeal mixture. Cover with the meat mixture, then cover with the remaining mush. Bake this at 350 degrees for 45 minutes. Cut the pie into squares.
The chili powder and green chilies can be adjusted according to your taste.
You can serve a mexican rice as a side dish along with warm refried beans. Serve some chopped up lettuce, shredded cheddar and diced tomatoes in little serving dishes for those who want to add these to their tamale pie.