At our house we celebrated sies de Maya—I know a day late for cinco de Maya, but just as good! We had a full-blown Mexican feast!
We started out with a black bean and corn salad recipe from Yvonne at StoneGable. Yvonne’s recipe included red pepper. Beloved doesn’t eat bell peppers in any color so I substituted chopped green onions for a little zip. I served it in a tomato cup to add more vitamins and color. The leftovers were great on tortilla chips! You can find the recipe here.
The main course was hot tamale pie, a recipe I’d almost forgotten. It’s easy, delicious, and even better the next day. It makes a large amount and could easily be divided. I love recipes that make enough to eat one and freeze or share one.
Postre (dessert) was a classic Mexican flan! Save room for this caramel custard with a fabulous sauce or you’ll be sorry. I love this almost as much as its French cousin creme brulee’. This recipe is in the April/May Taste of Home magazine. It’s my go- to place for finding recipes for those “what can I make for dinner?” days! Qui aproveche’—Enjoy your meal!
Hot Tamale Pie
Cornmeal Crust—Combine 5 cups of cold water with 2 1/2 cups yellow cornmeal, 2 tsp. salt, and 1 tblsp chili powder. Stir well. Cook over medium heat until thickened (about 15 minutes). Add water if it becomes too thick. Line the bottom and sides of 9X13 greased casserole with 2/3 of the mixture. Reserve the rest.
While this is cooking, brown 1 1/2 pounds ground chuck, 1/2 cup chopped celery, 1 chopped onion and 2 cloves crushed garlic. Drain. Add 1 (16 oz.) can tomatoes and 1 can cream style corn. Fill the cornmeal crust with the meat filling. Top with remaining cornmeal mixture and grated cheddar. Bake at 350 degrees for 30-45 minutes.
2 cups sugar, divided
3 1/2 cup whole milk (I used 2 %)
1/2 tsp salt
1 tblsp. vanilla extract
Cook one cup sugar in a heavy saucepan over medium-low heat until melted without stirring—about 15 minutes. Reduce to low and simmer 5 more minutes until syrup is a golden brown, stirring occasionally. Pour into an ungreased 10” round cake pan tilting to coat the bottom of the dish. Let stand for 10 minutes. In a large saucepan, heat milk until bubbles form around the sides of the pan. Remove from heat. In a separate bowl whisk eggs, salt, and remaining one cup sugar. Stir in one cup of the warm milk mixture to temper eggs. Stir in vanilla. Slowly pour into baking dish over syrup. Place cake pan in a larger baking pan. Add hot water to 3/4 inch. Bake at 325 degrees for 40 minutes or until the center is just set. It will still jiggle. Remove to wire rack and cool for one hour. Chill overnight. To serve run a knife around edges to loosen and invert onto a rimmed serving dish. Add a dollop of whipped cream if desired!
I am joining Lisa at BlessedwithGrace for Tempt my Tummy Tuesdays. Join her for more great recipes here!