#60s #spicyfood #homemade #familyfavorites #comfortfood

"Subscribe to our channel👉 https://www.youtube.com/@redcardinalkitchen?sub_confirmation=1 for access to nostalgic recipes and cooking tips. Join our community for more!"

In the 1960s, the Hot Tamale Pie was a comforting dish that brought the flavors of the past into our kitchens. Inspired by my mother's classic 1960s dinners, our recipe features a savory filling of sausage, bacon, onions, garlic, and vibrant peppers, all in a delicious cornmeal crust. Topped with melted cheese, this pie offers a delightful blend of textures and flavors in every bite. Our Hot Tamale Pie is versatile and perfect for family dinners, get-togethers, or a cozy night in with friends, combining the traditional tastes of a tamale with the ease of a casserole. Enjoy the delicious nostalgic flavors of our '60s HotTamale Pie!

History/Origin: Hot Tamale pie is a comforting dish with a rich history. While its exact origins have yet to be definitively documented, it is believed to have emerged in the southwestern United States, particularly in Texas, during the early 20th century. This dish represents a fusion of traditional Mexican tamales and American casserole cooking. Typically, tamale pie consists of a cornmeal crust filled with seasoned meat, chili peppers, and cheese, capturing the flavors of tamales in an easiertoprepare casserole form. Over the years, various regional and personal adaptations have evolved, making tamale pie a beloved and versatile dish in American cuisine.

Preparation with Hygiene:

It's crucial to prioritize your safety and well-being. Remember to follow good hygiene practices, such as washing your hands thoroughly and sanitizing your workstation and tools.

For this recipe, you'll need a medium saucepan, large skillet, 9x9-inch baking dish, whisk, spatula, chef knife, and cutting board. Having these tools ready will ensure a smooth cooking process.

Finely chop onions and mini peppers, grate cheese if needed, butter the baking dish, and preheat the oven. Cook the ingredients as directed, whisk the cornmeal for a smooth consistency, layer everything in the baking dish as instructed, and bake according to the recipe.

Cornmeal Crust:

1 cup cornmeal

2 cups low-sodium chicken broth

2 tbsp butter

¼ tsp red pepper flakes

Filling:

1 tablespoon avocado oil

¾ cup finely chopped onion

½ cup diced smoked bacon

2 teaspoons prepared minced garlic with juice

10 ounces of mild diced tomatoes and green chili peppers (reserve tomatoes and chilies)

Water as needed to deglaze the pan

1 cup ground pork sausage

¾ cup diced mini bell peppers

¾ cup diced celery

1/2 cup pizza sauce

½ - 1 teaspoon habanero sauce

1 cup frozen corn kernels

1 cup grated Colby Jack cheese

1 cup grated sharp Cheddar cheese

Cornmeal Crust: bring chicken broth and red pepper flakes to a boil in a saucepan.

- Gradually whisk in cornmeal until thickened.

- Stir in butter until melted and combined.

- Divide the cooked cornmeal into two portions and set aside.

Filling: In a hot skillet, sauté onion in avocado oil until softened.

- Add diced bacon and cook for a minute.

- Stir in minced garlic and cook for an additional minute.

- Add reserved tomato and pepper juice, using water to deglaze the pan.

- Add ground pork sausage, breaking it up as it cooks.

- Add diced mini peppers, celery, pizza sauce, habanero sauce, and frozen corn kernels.

- Cover and cook for 10-15 minutes until vegetables are tender.

Assembling the Pie: Preheat the oven to 375°F (190°C).

- Grease a baking dish with butter.

- Spread one portion of the cornmeal mixture on the bottom of the dish and smooth it out.

- Add the filling over the cornmeal layer and sprinkle with grated cheese.

- Top with the remaining portion of the cornmeal mixture and smooth it out.

- Sprinkle the top with the remaining grated cheese.

- Bake in the preheated oven for 25-30 minutes until golden brown and bubbly.

Serves 6

Nutrition (per serving):

Cal: ~385

Fat: ~23g

Carbs: ~17g

Protein: ~19g

Fiber: ~2.5g

👉Get a free recipe by printing from our website https://www.redcardinalkitchen.com/

Kitchen Tips: You can easily modify this recipe to suit your taste. Simply whisk the cornmeal into boiling chicken broth gradually, then use a fine mesh strainer to sift it to prevent clumps. For a spicier pie, increase the red pepper flakes or add diced jalapeños.

Dietary Alternatives: We've got you covered with a variety of options.

Vegetarian: Replace turkey with a plant-based meat alternative.

GlutenFree: Ensure all ingredients, including cornmeal, are certified glutenfree.

LowFat: This recipe is already lowfat with modifications.

Vegan: Use vegetable broth, vegan butter, and vegan cheese, and replace meat with crumbled tofu or tempeh.

Thank you, friends! 🌞🌻

We wish you good fortune, happiness, and well-being in all your endeavors. 🌺🙏🤝

The 💖Red Cardinal Kitchen💖 Community Team - 🌹Sonja, 🌼Christopher, and🌷Little Aggie. 🚶‍♀️🚶‍♂️🐕