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Tamale (Leftover Brisket) Pie

Tamale (Leftover Brisket) Pie

Tamale Pie is a clear comfort food using leftover meat that showcases meaty flavors balanced with a sweet cornbread topping.
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Ingredients
  

Tamale Filling

  • 1 tablespoon vegetable oil
  • 1 medium onion minced
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • ½ teaspoon salt to taste
  • 3 cups 1-1.5 lbs leftover cooked brisket (or other leftover meat) chopped into 1/2 “cubes
  • 1 19 oz or 561mL can black beans drained and rinsed
  • 1 ½ cups canned diced tomatoes, drained of liquid 1/2 can of 796mL or ½ can of 27oz
  • 1 poblano pepper roasted (roasted hot, skinned and seeds removed) and minced
  • 1/3 ear 1/3 cup of corn, kernels cut off the cob
  • ¼ cup mozzarella shredded cheese
  • 2 tablespoons parmesan cheese grated
  • Salt to taste
  • Pepper to taste

Cornbread Crust

  • ¾ cup all purpose flour
  • ¾ cup yellow cornmeal
  • 2/3 ear (or 2/3 cup) fresh corn kernels cut off the cob
  • 3 tablespoons sugar
  • ¾ teaspoons salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup 1% milk or buttermilk
  • 1 tablespoon white vinegar if 1% milk used
  • 1 large egg
  • 3 tablespoons salted butter melted and cooled
  • 2 tablespoons salted butter melted to brush onto finished cornbread, optional

Instructions
 

Tamale Filling

  • Preheat oven to 450F degrees
  • In a 12” oven safe skillet, heat oil in the skillet on the stovetop. Add onion, garlic chili powder, salt and cook until onion softened.
  • Add brisket, black beans, canned tomatoes, poblano pepper and corn to the skillet and cook for 2-4 minutes until mixture is cohesive.
  • Turn heat off. Stir in mozzarella and parmesan cheese with brisket bean filling.
  • Add additional salt and pepper to taste.

Cornbread Crust

  • In a small bowl, mix 1% milk with 1 tablespoon white vinegar and set aside for 10 minutes. Alternatively, buttermilk can be set aside in the small bowl.
  • Mix egg into the milk/ buttermilk mixture.
  • In a medium bowl, whisk flour, cornmeal, corn, sugar, baking powder and baking soda.
  • Pour egg and milk mixture into the dry ingredients.
  • Pour melted butter into the bowl of cornbread ingredients.
  • Stir cornbread mixture until just combined.
  • Drop spoonfuls of cornbread batter onto the tamale filling and spread into an even layer across the skillet.
  • Place skillet into hot oven for 15 minutes or longer until a toothpick comes out clean from the middle.
  • Using potholders to remove the full skillet from the oven.
  • Brush melted butter onto the cornbread crust. Serve.