Cheesy Chorizo Tamale Pie with Cilantro-Lime Crema

Lidia Haddadian - 2nd Place - 2018 Winner

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8 dry corn husks
1 quart warm water to soak corn husks

https://stetsonpainting.com/whychooseus/ buy now For the Chorizo Filling:
1 tablespoon vegetable oil
1 cup onion, chopped
½ cup each red and green bell pepper
½ teaspoon coriander
¼ teaspoon cumin
½ teaspoon sea salt
1/8 teaspoon black pepper
8 ounces ground chorizo
1 tablespoon raw sugar

trusted tablets For the Tamale Corn Cakes:
1- 15.25 ounce can sweet corn, drained
½ cup butter, melted
2 tablespoons sugar
⅛ teaspoon salt
⅓ cup corn masa harina (fine corn flour)
1- 6.5 ounce package Martha White® yellow cornbread mix
¼ cup water
2 tablespoons milk
4 ounces Mexican cheese mix, shredded

cheap generic viagra mail order pharmacy For the Cilantro-Lime Drizzle:
¼ cup Mexican crema
3 tablespoons cilantro leaves
1 tablespoon chopped jalapeno pepper, seeded
1 tablespoon fresh lime juice
2 tablespoons sour cream
½ teaspoon sea salt

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¼ cup thinly sliced green onion, green part only
¼ cup finely chopped tomatoes, seeded

Directions

  1. Soak corn husks in warm water till softened (about 30 minutes); reserve.

2. In a 12-inch Lodge® Cast Iron Skillet, sauté onion and bell peppers in oil till translucent; add coriander, cumin, salt, pepper and chorizo and cook till browned; add raw sugar and cook for another couple minutes; transfer to a heat proof dish; reserve.

3. Pre-heat oven to 350° F. In a small blender, blend corn, butter, sugar and salt till creamy; transfer to a medium bowl. Add masa harina, Martha White® cornbread mix, water and milk; combine well

4. With kitchen shears, cut softened corn husks to fit cast iron wedge mold with about an inch overhang; Place softened corn husk over Lodge® Cast Iron Wedge Mold; divided cornbread mixture in two parts; evenly spread half of cornbread mixture over each corn husk; top evenly with chorizo mixture; cover with remaining cornbread mixture; sprinkle evenly with cheese; bake in preheated oven for 20 minutes.

5. Meanwhile, using a small processor or blender, blend crema, cilantro, jalapeño and lime juice, sour cream and sea salt.Step 6. Drizzle tamale pie wedges with cilantro/lime drizzle; garnish with green onions and tomatoes; Enjoy!

Serves 8