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EL CHILE SABROSO RED JALAPENO
Tamale Pie
• 6 medium onions chopped 1/4" pieces
• 2 bell peppers chopped 1/4" piece
• 1 red bell pepper cut in thin circles
• 1 small can black olives
• 3 lbs. pork, beef, or chicken
• 3 Tbls. mild chile powder
• 2 Tbls. garlic powder
• 1 Tbls. black pepper
• 1 tsp. sugar
• 1 Tbls. salt
• 2 jars El Chile Sabroso Red Jalapeno
• 4 Tbls. cooking oil
• 2 cups Masa corn flour
Place chicken, beef, or pork in a large pot with enough water to cover meat, add salt, garlic powder and black pepper, simmer until meat is tender and easily broken into bite size pieces. This should be done an hour or so ahead of time, to allow meat and stock to cool, do no throw away the stock (water the meat was cooked in). Pre heat oven to 350 degrees.
In a large frying pan place cooking oil, sauté onions and bell peppers until the onions are starting to turn yellow. Remove from pan and drain excess oil. Now add the broken up meat back to the frying pan with the onions and green peppers, two jars of El Chile Sabroso Red Jalapeno, sugar, and the chile powder. Mix thoroughly and cook for about 10 minutes on medium heat set aside to cool.
In a large bowl mix Masa with retained stock until it is the consistency of thick pancake or cake batter (about 4 or 5 cups) if you do not have enough stock add water to make up the difference. Spread a 1/2" layer of the Masa mix on the bottom of a greased 9" x 14" baking pan, place the meat filling evenly on the layer of Masa, then add another 1/2" layer of Masa, spread evenly on top of the filling.
Bake for 45 minutes in a 300 degree F. oven, remove from oven, spread cheese evenly over top, and garnish with red bell pepper and black olives. Return to 300 degree oven for another 30 minutes. Just before removing from the oven you can broil the top until the cheese starts to brown if you wish. Set aside to cool for about 15 or 20 minutes before serving.
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