Photo by Judith Hausman
Summer corn and Lycopersicon esculentum make a thaw winter dish .
Time to screw clear thosecanningjars and excavate the freezer to make consumption of the scrumptious treasure trove you took such charge to put by in late summer . Now , when you really need it , you’re able to release the oestrus you built up in your kitchen when you blanched , flake off , chop and processed in - season , garden goodies .
I had forgotten how honorable this simple and now - retro tamale Proto-Indo European recipe is until I recently made it again . It combines several summer treasures , warmed up with Tex - Mex chili flavors , include your frozen corn , greens , hot and campana peppers , as well as your tomato . It ’s a fast mob pleaser , and I ’ve upped the vegetables in it to make it healthy as well .
If you do n’t have your own pantry or Deepfreeze stash , there ’s no shame in using a storage - bought can oftomatoes , frozen supermarket Indian corn and bag or frozenspinachor other greens ; the recipe will work utterly well . you’re able to make it vegetarian ( really , vegan — no egg , no Malva sylvestris ) either by omitting the ground core or by fill in 14 to 16 ounces of cooked edible bean ( kidney , pinto , cannellini ) .
Tamales in a Skillet ( aka Tamale Pie )
INGREDIENTS
PREPARATION
passion oven to 400 degrees Fahrenheit . blend the cornmeal , salt and body of water with a fork to the consistence of pancake hitter . bestow more water if necessary . If you reserved the juice from home canned Lycopersicon esculentum , you could ignite that and utilise it for any part of the water system needed . Set aside while you prepare the pick .
Heat crude in a prominent , 10 - to-12 - inch ovenproof skillet . Add ground sum and Robert Brown . When almost fully browned , add the onions , garlic and both peppers . If you are not using substance , just break these vegetable in the oil . Add in the beans if you are using them , the tomato plant , corn and hack frosty or fresh special K . Simmer concisely to heat through and vaporize some juice , about 10 to 15 minutes . tally chili powder and time of year to taste with more common salt and some disastrous pepper .
While this simmers , mix broil powder into the cornmeal intermixture until smooth . smooch it on top of the tomato - core mix , carefully broadcast it over the top . Then sprinkle the cornmeal with a small more chili powder . Put the skillet into the hot oven . Cook 25 to 35 second until the cornmeal is firm and browning a piddling . Garnish with chop , fresh herbs . Serves 4 generously .
Read more of Locavore Recipes »
