New Mexico is one of the most unique places in the world. Our food is just one of the things that make us stand out aside from the rest. Some recipes you know and some you’ve been waiting to find. Here’s one that will save you the time of making twenty dozen tamales. In fact, you can make this delicious dish tonight.
Yield: 12 servingsBaking Time: 20 minutes
Temperature: Medium, 350°F
- 1 cup plus 2 tablespoons cornmeal
- 1/2 cup chopped ripe olives
- 1 cup New Mexico green chile* (roasted, peeled, and chopped)optional
- 1 cup New Mexico red chile*
- 1 3/4 cups grated sharp, cheddar cheese
- 1 clove garlic
- 1 pound ground beef
- 1 teaspoon salt
- 1/4 pound ground pork
- 1/8 teaspoon pepper
- 1/2 cup chopped onion
- 2 cups diced tomatoes
- 2 cups water
1. Fry ground beef and pork in a medium-sized skillet at medium heat until beef is browned.
2. Add onion and garlic to meat mixture and cook until onion is tender. Drain.
3. Add tomatoes, olives, green chile, salt, and pepper to mixture and cook for approximately 20 minutes. (Water may be added to the mixture if a thinner consistency is desired.)
4. Add 1/4 cup of cheese and 2 tablespoons of cornmeal to mixture, cook for 2-3 minutes, and set mixture aside.
5. Place remaining cornmeal and water in a medium-sized saucepan. Cook cornmeal mixture, stirring occasionally, until cornmeal is thick.
6. Spread half of cornmeal mixture in bottom of a greased 9×13 inch baking pan. Place meat mixture over top of cornmeal and spread remaining half of cornmeal over top of filling. Top with remaining cheese.
7. Bake in a 350°F oven for 20 minutes.
* Varied amounts may be used.