Ah, comfort food. A chicken soup made with a rich stock from boiling the bones and a depth of flavor intensified by reducing the soup over time. A lasagna made with a thick powerful marinara with a concentrated tomato flavor created by boiling away on the stove for a day. A vegetable chili both intricate and complex by pan roasting vegetables and aromatics then blending them and reducing wine and homemade vegetable stock. All of these things are wonderful because they take time and effort. You can taste that in the finished product. Well, here is the good news. We did the hard work for you.
Today’s recipe is for Mini Tamale Pies. (or one big one) Believe me, it tastes as though you’ve spent an eternity in the kitchen because it is made with our Gin Roasted Pepper sauce. In creating each batch of sauce we roast peppers and rehydrate dried chillies in Dogwood Distilling’s Union GIn. This does take time, for us. However, for you this recipe for Tamale Pie is quick, simple, and tastes as warm and comforting as any dish that would take an entire day to prepare.
2 Tbs. Olive Oil
2 Boneless Skinless Chick Breasts, Cubed
1 tsp. Ground Cumin
2 Cans Black Beans, or 2 Cups Soaked Boiled Black Beans
1 Can Tomatoes, or 1 Jar Home Canned Tomatoes
4 oz Marshall’s Gin Roasted Pepper Sauce
Salt and Pepper to Taste
3/4 Cup Cornmeal
1 tsp Marshall’s Haute Sandwich Rub, or 1/4 tsp mexican Oregano, 1/4 tsp salt
1 Tbs. Butter
Optional Garnish: Avocado, Green Onion, Cilantro
1. Preheat oven to 375.
2. In a large pot heat olive oil over medium heat. Add in the chicken, cumin, and salt and pepper. Cook until lightly golden.
3. Add beans, Gin Roasted Pepper Sauce, and tomatoes. Let the liquid reduce. You don’t want the filling to be dry but just know that any excess moisture will likely boil over the side of the filling anyway. This won’t ruin your dinner but it will make a mess.
4. While liquid is reducing prepare topping. Place water in a small saucepan and bring to a boil. Add in cornmeal and Sandwich Rub stirring frequently. Whisk until thickened, about 4 minutes. Add butter at the finish, this will help make the topping golden after baking. Remove from heat.
5. Put the Pie filling into 6 small greased ramekins, or 1 medium glass dish. Scoop the corn topping over the dishes.
6. Bake for 30 minutes until topping is firm and golden brown.
7. Top with any desired garnish.
If you are vegetarian feel free to omit the meat and substitute more vegetables like mushrooms or roasted corn but allow extra time to reduce any excess moisture that those vegetable might contain.
Also we like add some cheese to this dish. Simply add your preferred shredded cheese between the filling and the topping before baking.
Lastly, this dish isn’t very spicy so feel free to offer additional citrus soaked fresh chillies, dried chili flakes or another Marshall’s Haute Sauce like Ghost Chili Apple.