| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Tamales |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef; cut in 1/2 inch cubes |
| 5 |
tb |
Cooking oil |
| 2 |
md |
Onions; sliced |
| 3 |
|
Cloves garlic; minced |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Chili powder |
| 20 |
oz |
Canned tomatoes; sieved, 2 1/2 cups |
| 1 1/2 |
c |
Pitted ripe olives; coarsely cut |
| 1 |
c |
Raisins |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Chili powder |
| 6 |
c |
Boiling water |
| 2 |
c |
Yellow corn meal |
| 1/2 |
c |
American or cheddar cheese; shredded |
INSTRUCTIONS
Brown beef in hot oil; add onion and garlic. Cook until golden; add 1 1/2
teaspoon salt, 2 tablespoons chili powder, tomatoes, olives and raisins.
Cook slowly 1 1/2 hours.
In a separate kettle, make cornmeal mush by combining remaining salt and
chili powder with boiling water; slowly add corn meal, stirring constantly.
Cook 15 minutes.
Line a greased 2 1/2 quart baking dish with a 1 inch layer of mush. Pour in
meat filling. Spread remaining mush on top. Bake at 325*F. for 1 1/2 hours.
Sprinkle shredded cheese last 15 minutes. Yield: 6 to 8 servings.
Posted to MC-Recipe Digest V1 #293
Date: Sun, 10 Nov 1996 21:02:50 -0800 (PST)
From: "Steve L. Balliet" <sballiet@preferred-sys.presys.com>
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