from Cook's Illustrated
Filling
Butter for greasing pie plate
1 T vegetable oil
1/2 lb. 90% lean ground beef
1/2 lb. ground pork
1 large onion, chopped fine
1 medium jalapeno chili, seeded and minced
2 medium garlic cloves, minced and pressed through garlic press (about 2 teaspoons)
1 t ground cumin
1/4 t Cayenne pepper
1 T chili pepper
1 t table salt
1 (14 1/2 oz) can diced tomatoes in juice
1 ( 15 oz) can black beans, drained and rinsed
1 C fresh or frozen corn kernels
1 T minced fresh oregano
ground black pepper
2 oz. shredded Monterrey Jack cheese (about 1/2 C)
Crust
4 C water
3/4 t table salt
1 1/2 C coarse cornmeal
1. FOR THE FILLING: Butter 10-inch deep dish pie plate (or similar casserole dish with 3-quart capacity) and set aside. Adjust oven rack to lowest position and heat oven to 375 degrees.
2. Heat oil in large skillet over high heat until shimmering, about 1 minute. Add ground beef and pork and cook, breaking up large clumps of meat with wooden spoon, until no longer pink and beginning to brown, about 4 minutes. Ad onion and jalapeno and cook until just softened, about 3 minutes. Add garlic, cumin, cayenne, chili powder, and salt, and cook until aromatic, about 30 seconds. Add tomatoes with juice, black beans, and corn and simmer until most of liquid has evaporated, about 3 minutes. Remove pan from heat and stir in oregano and season with pepper to taste. Set aside.
3. FOR THE CRUST: Bring water to boil in heavy-bottomed, large saucepan over high heat. Add salt, then slowly pour in cornmeal while whisking vigorously. Reduce heat to medium-high and cook, whisking constantly, until cornmeal begins to soften and mixture thickens, about 3 minutes. Remove pan from heat.
4. TO ASSEMBLE AND BAKE: Spread two-thirds of cornmeal mixture (about 2 1/2 C) over bottom and up sides of buttered pie plate. Spoon beef mixture evenly on top of cheese, spreading it out to the edges of pie plate to seal in filling. Bake for 30 minutes at 375 degrees.
Filling
Butter for greasing pie plate
1 T vegetable oil
1/2 lb. 90% lean ground beef
1/2 lb. ground pork
1 large onion, chopped fine
1 medium jalapeno chili, seeded and minced
2 medium garlic cloves, minced and pressed through garlic press (about 2 teaspoons)
1 t ground cumin
1/4 t Cayenne pepper
1 T chili pepper
1 t table salt
1 (14 1/2 oz) can diced tomatoes in juice
1 ( 15 oz) can black beans, drained and rinsed
1 C fresh or frozen corn kernels
1 T minced fresh oregano
ground black pepper
2 oz. shredded Monterrey Jack cheese (about 1/2 C)
Crust
4 C water
3/4 t table salt
1 1/2 C coarse cornmeal
1. FOR THE FILLING: Butter 10-inch deep dish pie plate (or similar casserole dish with 3-quart capacity) and set aside. Adjust oven rack to lowest position and heat oven to 375 degrees.
2. Heat oil in large skillet over high heat until shimmering, about 1 minute. Add ground beef and pork and cook, breaking up large clumps of meat with wooden spoon, until no longer pink and beginning to brown, about 4 minutes. Ad onion and jalapeno and cook until just softened, about 3 minutes. Add garlic, cumin, cayenne, chili powder, and salt, and cook until aromatic, about 30 seconds. Add tomatoes with juice, black beans, and corn and simmer until most of liquid has evaporated, about 3 minutes. Remove pan from heat and stir in oregano and season with pepper to taste. Set aside.
3. FOR THE CRUST: Bring water to boil in heavy-bottomed, large saucepan over high heat. Add salt, then slowly pour in cornmeal while whisking vigorously. Reduce heat to medium-high and cook, whisking constantly, until cornmeal begins to soften and mixture thickens, about 3 minutes. Remove pan from heat.
4. TO ASSEMBLE AND BAKE: Spread two-thirds of cornmeal mixture (about 2 1/2 C) over bottom and up sides of buttered pie plate. Spoon beef mixture evenly on top of cheese, spreading it out to the edges of pie plate to seal in filling. Bake for 30 minutes at 375 degrees.
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