Hot Tamale Pie for Dinner

Historically speaking, my roots are not from the American Southwest, but my daughter-in-law’s are and it pleases me to cook for my friends and family. So I decided to try a recipe from a tiny little cookbook I found when I unpacked a box marked “Good Cookbooks.” Entitled, A Little Southwest Cookbook by Barbara Karoff, from Chronicle Books, I decided to try the Tamale Pie.

Although authentic tamale pie calls for cooked chicken, I chose to use ground meet (because I had it in the refrigerator.) For me, cooking is way to express myself. I love the smell of onions sautéing in the skillet; add some garlic and the aroma is delightful. This particular recipe did not call for garlic but it did call for black olives which I omitted because some in the family cannot tolerate them. After frying the onions and bell pepper, I added the cooked ground meet, creamed corn, green chilies, and tomatoes.

I also took pleasure in chopping and seeding fresh tomatoes as well as grating fresh cheese. But the most rewarding effort called for was making my own cornmeal mush. This required soaking the cornmeal in water then cooking it in boiling water with chili powder for five minutes stirring constantly.

According to the Arizona Highways Heritage Cookbook, published in 1988 by the Arizona Highways magazine, tamale pie came to the southwest with wagon trains in the late 1800’s. Left-over food mixed with the cornmeal mush and served with salsa made this an easy recipe for travelers. Another recipe I found was in a column “From the Kitchen of Sister Mary,” by Sister Mary on the Society page of a 1931 issue of The Meriden Daily Journal, Meriden, Connecticut. Ingredients are similar but it called for 2 cups of potatoes, but then said the potatoes could be omitted. Key to this recipe and the others I found is that the tamale pie is an adaption of the southwest’s hot tamales and although a little bit time-consuming in prepping, once the cooking starts, it’s a breeze and so delicious in the end.

I have a little plaque my daughter gave me that says, “Like mother, like daughter – the nicest compliment there is.” My daughter does not cook (yet.) My mother was a great cook, however. And like me she used cookbooks and followed the recipe to the T. And like me she always forgot something. In this case, I forgot to serve the Salsa with my tamale pie. I don’t think it mattered. It was the thought that counted.

My joy in preparing the meal; my family’s pleasure in eating it; and another opportunity for me to use God’s power to do good in my life made this hot tamale pie delicioso!