This is a recipe we grew up with as kids. Our Mom, Ann Barczay Sloan, used to cook this. I went ahead and made my own version but while she was living with me, before she passed away, I asked her for HER recollection of the recipe. I present both, you can try both, hers is probably faster. I think mine is pretty rockin’, too.
Mom’s Tamale Pie
Chili – can or scratch
Layer or two of corn tortillas in casserole
Layer on chili
Layer sharp cheddar
Layer green onions
Keep layering to top
Add water to the last bit of chili so it is like a soup. This will soak the layers
Top w cheese and sliced olives
Bake covered at 350. Uncover last few minutes to crisp.
1 can of enchilada sauce 19 oz. (example but in a bigger can size)
I like to brown the onions in pan, Salt and pepper to taste and then set them aside
Now brown turkey in the same pan with a little more olive oil as turkey can be
very low fat and stick to the pan. Salt and pepper to taste.
Add back the onions and mix well to spread the flavors around
I like to grind the Mexican oregano (slightly stronger smelling and more like
whole flowers than standard oregano) between my palms and into the pan.
Sprinkle cumin on.
Add the salsa, not too much, its meant to be edible by kids and people who can’t handle spice
In your baking dish: start by pouring out a thin layer of the enchilada sauce then add a layer of tortillas followed by a layer of the spiced meat and onions mix followed by most of the cheese
Next layer starts with tortillas then enchilada sauce, spiced meat and onion mix then cheese
Final layer, the top most layer, is tortillas, the enchilada sauce then cheese then decorate with a freshly sliced olives placed around evenly. Sometimes it put a sprinkle of chili powder lightly across the top.
Bake at 350 degrees for 30 minutes, remove from oven and let it cool/set up a bit before serving.
This dish is even better the next day as all the flavors have melded, the enchilada sauce has been incorporated into the tortillas and it reheats amazingly well in the microwave
This is delicious and reheats in the microwave for a super-fast, very healthy breakfast, it’s vegetarian!
4 medium potatoes, boiled and sliced into wedges
1/2 large onion diced
one package soyrizo
1 tsp. cumin
1 tsp. oregano (finely ground)
1/2 cup flour
1/4 cup milk
1 tsp. baking powder
4 heaping tbsp. chunky salsa (as spicy as you like)
2 tbsp. olive oil
8 oz. package of Mexican cheese blend
Pre-heat oven to 350 degrees. Sautee onion in olive oil until clear then add soyrizo, cumin and oregano and brown, set aside. In a bowl crack 12 eggs and whisk in baking powder, flour, milk and salsa.
Place potatoes evenly spread out in your shallow baking dish. Add chorizo and onion mix evenly across this. Put in 4 oz. of the cheese then add the egg mixture and top with the final 4 oz. of cheese. Bake for 30 minutes at 350 degrees.
one whole chicken, washed in warm water and dried with paper towel
2 chipotle peppers in adobo sauce, cut into small pieces
2 tblsp. brown sugar
I like to fill the chicken with warm water and let it sit in there for 30 seconds and I do this twice while washing the chicken in order to try to warm it up to room temperature before cooking.
In a metal bowl I added the oil, Chef Merito Steak and Meat Seasoning, lime juice, garlic and cut up chipotles. This is the marinade that I coat it with.
So I hold the chicken upside down and pour in ALL of the marinade mix to the main body cavity while holding the neck cavity closed and swish it around the inside of the chicken to coat it. Then I pour it out into the bowl and coat the exterior of the chicken, on a vertical roaster, and paint it on with a brush for the first coat.
Cook for 30 minutes at 425 degrees, pull out and do the second coat of marinade, put back in for 15 more minutes but now at 375 degrees. Now take it out again (after the 15 minutes), add 2 tblsp. brown sugar and some of the drippings from the catch pan of the vertical roaster to what remains of the marinade and do the glazing stage for the final 15 minutes.
Next time I’m going to add Mexican oregano and ground cumin. My goal is to match (or surpass!?!) the chicken from El Toro Bravo here in Costa Mesa.