TZUTC: -0700   
   MSGID: 34486.fidonet_cooking@1:105/500 2d61418c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kathy Pitts' Tamale Pie   
    Categories: Beef, Dinner pies   
         Yield: 4 Servings   
       
   MMMMM--------------------------FILLING-------------------------------   
         1 lb Lean chuck or round steak   
         5 cl Garlic; divided   
    14 1/2 oz Can beef broth   
         2 tb Bacon fat   
         1 sm Onion; chopped   
       1/2    Sweet green pepper; chopped   
         3 tb Chili powder; or to taste   
         1 tb Ground cumin   
       1/2 tb Dried oregano   
         1 c  Canned tomatoes   
       1/2 c  Corn; canned or frozen   
        12    Black olives;   
              - up to 14, pitted   
      
   MMMMM---------------------------CRUST--------------------------------   
         1 c  Corn meal   
         2 ts Bacon fat   
     2 1/2 c  Beef broth; plus the cooking   
              - liquid from the beef   
              Salt; to taste   
       
     Filling:   
        
     Place beef in a saucepan with two whole garlic cloves. Add half of   
     the beef broth and enough water to cover. Simmer until beef is very   
     tender, about 2 hours. Remove beef from broth, reserving broth. With   
     a fork or your fingers, finely shred beef.   
        
     In another saucepan, melt bacon fat. Add onion, garlic, and green   
     pepper and saute until tender but not brown, add chili powder, cumin,   
     and oregano and saute briefly. Add tomatoes, shredded beef, corn, and   
     olives. Allow to simmer over very low heat 15 to 20 minutes, if   
     mixture seems too thick, add a few tablespoons cooking broth from the   
     meat. Correct seasoning.   
        
     Crust:   
        
     Place corn meal, reserved beef broth, plus enough cooking liquid from   
     the beef to total 2-1/2 cups, in a heavy saucepan. Add bacon fat, and   
     salt to taste. Bring to a boil, stirring constantly. Reduce heat and   
     continue cooking, stirring constantly, until mixture is thickened.   
     Allow corn meal mixture to cool slightly. Butter a 5 to 6 cup baking   
     dish. Line the baking dish with about 2/3rds of the corn meal   
     mixture. Add filling. Cover filling with remaining corn meal mixture.   
     Dot the top with butter and bake in a pre-heated 400?F oven until   
     the top is nicely browned, about 40 to 45 minutes.   
        
     Recipe by Kathy Pitts   
       
   MMMMM   
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