When we first saw this dish in FNM, knew we had to make it or die. It encompasses all the flavors we hold dear in Mexican and Southwest cooking: peppers, chili powders, cinnamon, cloves and masa/corn. Now, let’s be honest… this meal takes some time. It is not a weeknight meal, but one that you should make when you’ve got some time to relax a little and just enjoy the process (and when you have a helping hand or two with whom to share the experience). Let us tell you, though, this meal is FABULOUS. It is so worth the time and effort, and it is a lovely thing to feed a group. Surprisingly, the leftovers the next day are just as good, as the tamale topping does not become soggy. This dish delivers the perfect amount of heat, and the depth of flavor accomplished with each step makes it a true joy to eat. It is a beautiful, comforting dish for the fall and winter seasons.
Tip: If you want to make this a day ahead, you could make the filling, refrigerate, and bake it with the topping before serving. You can also try using blue cornmeal instead of yellow to create even more aesthetic interest!
Have your children help you dump spices, taking note of the scents of the chili powder, cinnamon and cloves, and whisk and smooth the cornmeal topping. As you prepare and eat this meal together, talk to your family about the health benefits they are providing their bodies:
- Eating poblano peppers helps food move more quickly through your digestive system.
- Cinnamon helps to keep your blood sugars at a healthy level.
- Cloves are full of antioxidants, which are nutrients that keep your cells healthy.
A few facts about Mexico and it’s people:
- People LOVE soccer in Mexico. Like a lot.
- Children usually have 2 last names – their father’s last name plus their mother’s.
- A traditional food, called tamales (a dough made of corn flour and filled, usually with meat and spices), are steamed in corn husks.
Adapted slightly from: Tamale Pie
- 3 poblano peppers
- 3 tablespoons vegetable oil
- 1½ pounds ground pork
- 1 pound fresh Mexican chorizo, casings removed
- Kosher salt
- 1 white onion, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1½ to 2 teaspoons chipotle chile powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 15 -ounce cans diced tomatoes, preferably San Marzano
- 2 cups frozen corn kernels
- 1 teaspoon Worcestershire sauce
- ¾ cup chopped fresh cilantro
- For the topping:
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- Kosher salt
- 6 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1½ cups grated extra sharp cheddar cheese (about 6 ounces)
- Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
- Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and ¾ teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
- Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and ½ teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
- Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and ½ teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
- Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 23-25 minutes. Let stand 10 minutes before serving.
