Tamale pie

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Tamale pie is a pie and casserole dish in Southwest USA cuisine. It is prepared with maize crust and ingredients commonly used in tamales. It has been described as a soothing meal. This dish was discovered in the early 1900s in the United States, probably originally from Texas, and the first known recipe was published in 1911.

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Tamale pie is prepared with maize flour crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but can also be prepared using other meats such as chicken and turkey, and can also be prepared as a meatless dish. Although sometimes characterized as Mexican food, these forms are unpopular in Mexican-American cultures, where individually wrapped styles are preferred. Pai Tamale has been described as "entertaining classical food" in The Ultimate Casseroles Book, published by Better Homes and Gardens .

Materials and preparations

The ingredients used include beef and beef, pork, chorizo, chicken, beans, cheese, cornmeal, corn, cream corn, beans, black olives, onions, garlic, tomatoes, peppers, chili, salsa, butter, spices such as chili powder, salt and pepper. Standard corn flour can be used, such as can be harried , corn-based tortillas. Cheese used can be used to complement the dish, and also can be in the cake. The dishes are usually baked in the oven. The ornaments used include cheese, tomato slices, avocado slices, cilantro and olive oil.

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History

Tamale pie was discovered in the early 1900s in the United States, and around the mid 1910s it was incorporated into the curriculum of some home economic classes in US high school. The dish may have originated in the US state of Texas. The first published recipe for pie tamales is in the 1911 book of American Food and Drinks, written by John F. Mariani. Recipes for this dish are also published before this time. The 1899 book The Capitol Cook Book, published in Austin, Texas includes recipes for the same pot pie prepared with the crust of wheat flour on a plate, and 1905 book The Times. Cook Book # 2 , published by Los Angeles Times , including a recipe for casserole with "maize above and below." Other cookbooks published around the time of World War I had a pie tamale recipe, stating that the dish could be used to store the grain.

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See also

• List of casserole dishes
• List of pies

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References

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External links

• Media related to Tamale pies on Wikimedia Commons

Source of the article : Wikipedia