Tuesday, August 28, 2012
The filling is like a cross between Picadillo and my Chili dog sauce . This does have bite to it, but only mildly hot. This is great topped with sour cream, and served with salsa cruda and cold cantaloupe. If you don't like cornbread, you will not like this dish.
For the filling:
1lb. ground chuck
4oz. can of green chilies
3tsp. garlic powder
2tsp. white vinegar
2Tbl. chili powder
1Tbl.ground chipotle powder
1/2tsp. onion powder
1/8 tsp. cinnamon
1tsp. dark chocolate cocoa powder
1/4tsp. black pepper
1-1/2 tsp. salt
3-1/2 Tbl. tomato paste
2cups frozen corn
For the crust:
2 cups of yellow cornmeal-ground into a flour in a food processor
8oz. shredded sharp cheddar-divided
1/2cup chicken broth
1tsp. baking powder
Brown the ground chuck and onion, drain. (I use a wire potato masher to chop it as it's cooking, which breaks it up, very fine) or run it through a food processor after draining.
Put the beef back in the pan, and add all other ingredients.
Stir to combine, and simmer, on low, about 1-1/2 to 2 hrs. chopping with the potato masher occasionally, until most of the liquid has evaporated, and you have a somewhat thick sauce.
Preheat the oven to 375*
For the crust, combine the cornflour and salt, toss in 1 cup of the cheese. Work in the sour cream, with you fingers, until it's crumbly. Add the chicken broth, combine into a dough, adding a bit more broth if necessary.
Split the dough into two pieces, press one of the pieces evenly into the bottom, and sides, of a pie pan.
Pour the filling into the pie pan, and crumble the remaining dough, over the filling. Press lightly to flatten the topping, just a bit.
Bake for 20 minutes. Remove the pan from the oven, top the pie with the remaining cheese. Bake an additional 30 minutes. Allow it to cool 10 minutes before slicing. Serve with a large dollop of sour cream.