Tamale Pie L.Meat, Fish, and Poultry No.057
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|Yield: 100 Portions Each Portion: 1 Square|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 12LB | | 1. Cook beef with onions and |
|Onions | 2LB | 1.50 Qrt | garlic in its own fat until |
|Garlic | | 1.00 Tbsp| beef loses its pink color, |
| | | | stirring to break apart. Drain |
| | | | or skim off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 4OZ| 6.00 Tbsp| 2. Add salt, chili powder, corn, |
|Chili Powder | 2OZ| 0.50 Cup | tomatoes, and olives; stir to |
|Tomatoes, Crushed | 6LB 6OZ| 3.00 Qrt | mix well; bring to a boil. |
|Corn, Cream Style | 8LB 4OZ| 1.00 Gal | Set aside for use in Step 6. |
|Olives, Ripe, Pitted| 2LB 7OZ| 2.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Cornmeal | 7LB | 4.75 Qrt | 3. Blend cornmeal, chili powder, |
|Chili Powder | 4OZ| 0.75 Cup | and salt in mixer bowl. |
|Salt | 6OZ| 9.00 Tbsp| 4. Add water; mix at medium speed |
|Boiling Water | | 3.00 Gal | until smooth and thickened. |
| | | | 5. Spread 1 3/4 qt hot cornmeal |
| | | | mixture over bottom and sides |
| | | | of each greased pan to form a |
| | | | thin crust. |
| | | | 6. Pour 3 qt meat mixture over |
| | | | crust in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 3LB | 3.00 Qrt | 7. Spread 1 3/4 qt of remaining |
|steurized Process | | | cornmeal mixture in each pan |
| | | | for topping. |
| | | | 8. Bake 45 minutes; remove from |
| | | | oven. |
| | | | 9. Sprinkle 3 cups cheese evenly |
| | | | over each pan. |
| | | |10. Cut 5 by 5. |
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NOTE: 1. In Step 1, 4 oz (1 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
2. In Step 1, 3/4 tsp dehydrated garlic may be used. See
Recipe Card A-17.
3. In Step 1, 2 lb 4 oz dry onions A.P. will yield 2 lb
chopped onions.
4. In Step 2, 8 lb (8-No. 303 cn) canned cream style corn
may be used.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. HOT TAMALES W/CHILI GRAVY:Omit all ingredients. Use 200 (28
lb 11 oz [4 1/4-No. 10 cn])canned beef tamales or 100-5 oz
or 200-3 oz frozen beef tamales.Heat as directed. Serve with
2 1/4 gal Chili Gravy, Recipe O-16-3. EACH PORTION: 2-3 oz
tamales or 1-5 oz tamale plus 1/3 cup gravy.
2. TAMALE PIZZA: Follow Step 1.In Step 2, omit cream style corn
Omit Steps 3 thru 9. Use 4 lb 8 oz (1-No. 10 cn)canned Corn
Bread Mix. Prepare according to directrons on container.
Spread 1 qt corn bread batter in thin layer in each greased
sheet pan. CONTINUED.
3. TAMALE PIZZA. Cover batter with 2 qt meat filling meat fill-
ing. Sprinkle 3 c.grated cheese evenly over meat mix in ea
pan. Bake @ 425`F -15 min. Cut 5 by 5.(Recipe may be made w/
13 9-in pie pans. In ea pan use 1c corn bread batter, 2c.
meat filling & 3 3/4 oz shredded cheese. Cut into 8 wedges.)