CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b5d12   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chile Tamale Pie   
    Categories: Vegetables, Pork, Beans, Chilies, Herbs   
         Yield: 12 servings   
       
    15 1/4 oz Can whole kernel corn   
         2 c  Masa harina   
    14 1/2 oz Can chicken broth   
         2 tb Butter; melted   
         1 lg Egg; lightly beaten   
     2 1/2 lb Boneless pork loin roast; in   
              - 1/2" pieces   
         1 md Onion; chopped   
        16 oz Can refried beans   
         2    Dried Anaheim chilies;   
              - chopped   
         2    Dried ancho chilies;   
              - chopped   
         3 oz Mexican or semisweet   
              - chocolate; grated   
       1/3 c  Orange juice   
         2 tb Lime juice   
         1 tb Garlic powder   
         3 ts Cumin seeds; toasted,   
              - crushed   
       3/4 c  Minced fresh cilantro; opt   
         1    Jalapeno; seeded, chopped,   
              - opt   
         2 c  Shredded Cheddar cheese   
       
     Drain corn, reserving liquid; set corn aside. Place masa   
     harina in a large bowl. In a small bowl, combine the   
     broth, butter, egg and reserved corn liquid; stir into   
     masa harina just until moistened. Set aside.   
        
     In a large skillet coated with cooking spray, cook pork   
     and onion over medium heat until pork is no longer pink.   
     Add the beans, chiles, chocolate, orange juice, lime   
     juice, garlic powder, cumin, reserved corn and, if   
     desired, cilantro and jalapeno. Bring to a boil. Reduce   
     heat; simmer, uncovered, for 15 minutes. Meanwhile, set   
     oven @ 325ºF/165ºC.   
        
     Transfer to a greased 13" X 9" baking dish; sprinkle   
     with cheese. Spread masa harina mixture over cheese.   
        
     Bake, uncovered, until golden brown, 50-60 minutes. Let   
     stand for 10 minutes before serving.   
        
     Ralph Stamm, Dayton, Ohio   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Onion rings to bring them all and in the oil fry them.   
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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