National Cornbread Cook-off - March 2018

 
 

Cheesy Chorizo Tamale Pie w/ Spicy Cilantro-Lime Drizzle

Placement: 2nd Place Winner!

Prize won: $1,500 and gift basket

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I was enjoying every moment of it... 

The feeling of accomplishment when you submit the perfect platter!

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Winner, winner, tamale dinner!

RECIPE:

Ingredients:

  • 8 dry corn husks
  • 1 quart warm water, to soak corn husks

Chorizo filling:

  • 1 tablespoon vegetable oil
  • 1 cup onion, chopped
  • ½ cup each red and green bell pepper
  • ½ tsp coriander
  • 1/4 tsp cumin
  • ½ tsp sea salt
  • 1/8 tsp black pepper
  • 8 ounces ground chorizo 
  • 1 tbsp raw sugar

Tamale Corn Cakes:

  • 1 - 15.25 ounce can sweet corn, drained
  • 1/2 cup butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 cup water 
  • 2 tbsp milk
  • 1/3 cup corn masa harina
  • 1 - 6.5 oz package Martha White yellow cornbread mix 
  • 2 oz Mexican blend cheese mix, shredded

Cilantro/Lime Drizzle:

  • 1/4 cup Mexican crema 
  • 3 tablespoons cilantro leaves
  • 1 tablespoon chopped jalapeño pepper, seeded
  • 1 tablespoon fresh lime juice 
  • 2 tablespoons sour cream
  • 1⁄4 teaspoon sea salt

Garnish:

  • 1/4 cup thinly sliced green onion, green part only
  • 1/4 cup finely chopped tomatoes, seeded

Directions:

  1. Soak corn husks in warm water till softened; cut to fit; reserve.
  2. Pre-heat oven to 350 degrees F. 
  3. Melt butter in small pot; set aside.
  4. In a 12-inch cast iron skillet, sauté onion and bell peppers in oil till translucent;add coriander, cumin, salt, pepper and chorizo and cook till browned; add raw sugar and cook for another couple minutes; transfer to a heat proof dish; reserve. 
  5. In a small blender, blend corn, butter, sugar, salt, water and milk; till creamy; transfer to a medium bowl. Add masa harina, cornbread mix; combine well. 
  6. Place softened corn husks to fit cast iron wedge mold with about an inch overhang; 
  7. Divide cornbread mixture in two parts; evenly spread half of cornbread mixture over each corn husk; top evenly with chorizo mixture; cover with remaining cornbread mixture; 
  8. Sprinkle evenly with cheese; bake in pre-heated oven for 20 minutes.
  9. In nutri bullet, blend crema, cilantro, jalapeño and lime juice, sour cream and sea salt.
  10. Drizzle tamale pie wedges with cilantro/lime drizzle; garnish with green onions and tomatoes; Enjoy!

 

 
Lidia Haddadian