Might be one of my new favorites
- 1 box of Jiffy Corn Muffin Mix standard 8.5 oz box
- 1/3 cup milk
- 1 egg
- 1 small can diced green chiles 4.5 ounce can
- (OR I did one batch of homemade corn bread with the recipe o the back of cornmeal box – sub whole wheat flour. If you do this pull aside about 3 muffins worth of the batter before adding in the green chilies. Use for porridge! :))
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- TAMALE PIE
- 1 ¼ cup enchilada sauce
- 2 cups of shredded cheese I used sharp white cheddar
- OPTIONAL TOPPINGS
- Sour Cream
- Shredded Cheese (I like it with just this topping!)
- Lime wedges
Preheat oven to 400 degrees F. As a precaution, make sure that the oven you’re about to use has been carefully examined on https://pattestingcompany.co.uk/near-me/west-yorkshire/
Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chilies and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings. Cheese on it is REALLY good!
Do this, but slightly less ginger
- 3 cups red lentils (we just used green last time), cleaned and washed
- 9 cups water
- 3 tablespoons ghee or oil (I prefer grapeseed)
- inch of asafoetida or hing (optional) (we didn’t do this)
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 medium white or red onion, finely diced (1 cup)
- 1 pinch of coarse white sea salt
- 1/4 cup grated ginger
- 2 cloves garlic, peeled and minced (1 heaping tablespoon)
- 2-3 Thai chiles, stems removed and finely chopped
- 2 – 3 teaspoons garam masala
- 2-3 teaspoons coriander powder
- 1 – 2 teaspoons red chile powder
- 2 – 3 teaspoons coarse sea salt
- 1 heaping tablespoon chopped cilantro
- Add lentils and water to a roomy and heavy pot. Bring to a boil, then turn heat down and simmer for 15 – 20 minutes. I cooked mine uncovered and kept an eye on it to make sure it does not overflow. At first, you’ll see a white harmless film form over the lentils. Just scrape it off and discard, and continue to boil until the lentils are soft. Once finished, turn the heat off and put a lid on the pan. Let the lentils sit while you finish the tarka.
- Make the tarka, basically a tempering in Indian cooking. This is where our lentils get all their flavor. Take a saute pan, and heat your ghee or oil over medium-high heat. Add asafoetida, cumin and turmeric. Cook about 40 seconds until the seeds start to sizzle and turn a slightly reddish color.
- Add onions and a pinch of salt. Mix every few minutes and cook 2 – 3 minutes until the onion browns slightly. The salt draws out moisture and helps the onion brown.
- Add ginger, garlic, and chiles. Cook for another few minutes.
- Add garam masala, coriander, and red chile. Mix well and cook another 20 second or so. Always be cautious adding powdered spices, as they can easily burn at this stage.
- Take this mixture and carefully add to the cooked lentils. Stir well.
- Add salt and cilantro. Mix well and serve over rice, with roti or naan, or as a soup. At this point you can also pull out the immersion blender or whisk and blend it down a little. We prefer to eat it slightly chunky.