ONLINE EXTRA — HOLIDAY TAMALES: Tamale Pie . . . Chicken Tamales . . . Apple Tamales, etc.

Tamale Pie

1 pound ground beef

4 ounces chorizo or other pork sausage, sliced

½ cup chopped onion

1 10-ounce can condensed tomato soup

1 cup corn kernels (canned or frozen)

1/3 cup pitted ripe olives

1 to 2 tablespoons chili powder

1 tablespoon chopped jalapeno pepper

Generous dash crushed red pepper

1 cup cornmeal

½ teaspoon salt

1 cup shredded sharp Cheddar cheese

Cook beef, sausage and onion until beef is browned, stirring to crumble. Pour off fat. Add soup, ½ cup water, corn, olives, chili powder, jalapeno pepper and red pepper. Bring to a boil, reduce heat and simmer 10 minutes.

Meanwhile, bring 3 cups water to a boil in a saucepan. In a bowl, combine cornmeal, salt and 1 cup cold water; pour into boiling water, stirring constantly. Cook 5 minutes. Pour hot meat mixture into shallow 2-quart baking dish. Spread cornmeal mixture on top. Bake at 350 degrees for 15 minutes. Sprinkle with cheese and bake 15 minutes more. Remove from oven and pour off any fat before serving.

Yield: Serves 6.

Approximate nutritional analysis per serving: 501 calories, 50 percent of calories from fat, 27.8 grams fat (12.1 grams saturated, 11.6 grams monounsaturated), 88.6 milligrams cholesterol, 26 grams protein, 36 grams carbohydrates, 2.5 grams fiber, 1,009 milligrams sodium.

Tamale Pie

Cooking spray

15-ounce can black beans, drained and rinsed

15-ounce can fire-roasted diced tomatoes

15-ounce can corn, drained

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon paprika

¼ cup diced onion

½ cup shredded Cheddar cheese

CORNBREAD TOPPING:

¾ cup cornmeal

1¼ cups flour

1 teaspoon baking powder

1 cup milk

¼ cup sugar

1 large egg

Spray the inside of a 4-quart slow cooker with cooking spray. Pour in the filling ingredients — the beans, tomatoes, corn, spices, onion and cheese — and stir well, taking care to evenly distribute the spices.

In a separate bowl, mix the cornbread topping. Pour the batter evenly over the filling, spreading it with a spatula. Cover and cook on low for 4 to 7 hours, or on high for 2 to 4 hours.

Note: For a gluten-free version, substitute a gluten-free baking mix for the flour and baking powder.

Yield: Serves 6.

Approximate nutritional analysis per serving: 380 calories, 6 grams fat (3 grams saturated), 50 milligrams cholesterol, 630 milligrams sodium, 68 grams carbohydrates, 8 grams fiber, 15 grams sugars, 15 grams protein.

No-Bake Tamale Pie

4 teaspoons canola oil, divided

1 small onion, chopped

2 garlic cloves, minced

8 ounces lean ground pork or beef

1 15-ounce can red or black beans, rinsed and drained

2 teaspoons chili powder

1 teaspoon ground cumin

1 16-ounce jar medium-hot salsa (preferably low-sodium)

1 cup frozen corn kernels

1 16-ounce log cooked polenta, cut crosswise into 8 slices

¼ chopped cilantro (optional)

Heat 2 teaspoons of the oil in a nonstick skillet over medium-high. Saute the onion a few minutes, until soft. Stir in the garlic and cook half a minute. Stir in the ground meat and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Stir in the beans, chili powder and cumin, and turn down the heat a bit.

Heat the remaining 2 teaspoons oil in another skillet over medium-high. When hot, add the polenta. Saute until golden and heated through, turning once, about 5 minutes per side.

Meanwhile, stir the salsa and corn into the meat mixture, and simmer about 5 minutes. Stir in the cilantro. Serve in the pan or a deep-dish pie plate with the polenta slices arranged on top.

Yield: Serves 4.

Approximate nutritional analysis per serving: 611 calories, 24 percent of calories from fat, 16 grams fat (4.5 grams saturated, 7 grams monounsaturated), 39 milligrams cholesterol, 28 grams protein, 88 grams carbohydrates, 16 grams fiber, 381 milligrams sodium.

Party Before the Party Green Chili Chicken Tamales

1 8-ounce package dried cornhusks

FOR THE FILLING:

1 pound tomatillos, husked and rinsed

2 to 3 fresh jalapenos, seeded, stemmed and chopped

4 cloves garlic, chopped

1½ tablespoons vegetable oil

3 to 3½ cups chicken broth

Salt

4 cups (about 1 pound) shredded cooked chicken (grilled, roasted or rotisserie)

2/3 cup chopped fresh cilantro

FOR THE BATTER:

10 ounces rich-tasting pork lard (or vegetable shortening)

1½ teaspoons baking powder

2 pounds (4 cups) fresh coarse-ground corn masa or 3½ cups dried masa harina mixed with 2¼ cups water

Soak: Cover cornhusks with hot water, weight with a plate, let stand 2 hours. Choose 24 (each about 6 inches wide). Pat dry.

Roast: Roast the tomatillos 4 inches below the broiler until soft, 5 minutes per side. Cool. In the food processor, whirl smooth tomatillos, chilies and garlic.

Thicken: Heat the oil in a medium saucepan over medium-high. Add puree, cook 5 minutes. Add 2 cups broth and simmer until thick, 25 minutes. Season with salt. Stir in chicken and cilantro. Set aside.

Beat: With an electric mixer on medium-high, beat the lard with 2 teaspoons salt and the baking powder until fluffy, 1 minute. Beat in masa (fresh or reconstituted) in 3 parts. Reduce speed to medium-low and add 1 cup of the remaining broth. Check for fluffiness: ½ teaspoon of batter dropped into cold water will float. Beat until soft as cake batter, adding remaining broth as needed. Season with salt. Chill, rebeat, adding a little broth, until soft.

Fold: Lay out 1 cornhusk, tapered end toward you. Spread ¼ cup of batter into a 4-inch square, leaving about a 1-inch border at the top and sides (and more below). Spoon about 1½ tablespoons of the chicken filling down the center of the batter square. Bring the two long sides of the cornhusk together, rolling the batter around the filling. Tuck one edge of the husk under the other, or roll both around the tamale. Fold up the tapered tip to form a closed bottom, leaving the top open. Tie with string or a strip of cornhusk. Fill remaining husks.

Settle: Stand finished tamales in a steamer (or two) lined with cornhusks. Don’t crowd.

Steam: Cover tamales with a few cornhusks, cover with lid and steam over medium heat until husks peel easily from tamales, 1¼ hours. Add boiling water into the pot if necessary. Let stand a few minutes. Better yet, cool completely and resteam 15 minutes.

Yield: 24 tamales.

Apple Tamales

2 cups Maseca instant tortilla flour

1 teaspoon baking powder

2 cups water

¼ cup sugar

Dash salt

2/3 cup butter, softened and whipped

10-ounce can apple pie filling

To make masa, or batter, stir Maseca, baking powder, water, sugar and salt together until mixture has a uniform grainy texture (use electric mixer if desired). Add whipped butter and beat by hand or with electric mixer until batter is spongy and uniform. Spoon about 1/3 cup onto each corn husk and then top with about 1 tablespoon pie filling. Fold husks as described above. Steam in steamer basket over simmering water on stovetop about 40 minutes. To test, remove a tamale with tongs and remove husk: If it falls out easily, it’s done.

Yield: 16 tamales.

Approximate nutritional analysis per tamale: 154 calories, 9 grams fat, 17 grams carbohydrates, 1 gram protein, 21 milligrams cholesterol, 228 milligrams sodium, 1 gram dietary fiber, 53 percent of calories from fat.

Chocolate Chip Tamales

2 cups Maseca instant tortilla flour

1 teaspoon baking powder

2 cups water

¼ cup sugar

Dash salt

2/3 cup butter, softened and whipped

2/3 cup semisweet mini chocolate morsels

Mix masa as above, spooning about 1/3 cup into each husk, then topping masa with 1 tablespoon chocolate morsels and folding as suggested above. Steam and test as above and serve with whipped cream.

Yield: 16 tamales.

Approximate nutritional analysis per tamale: 170 calories, 11 grams fat, 17 grams carbohydrates, 2 grams protein, 21 milligrams cholesterol, 221 milligrams sodium, 1 gram dietary fiber, 58 percent of calories from fat.

Cinnamon-Sugar Tamales

2 cups Maseca instant tortilla flour

1 teaspoon baking powder

2 cups water

2/3 cup sugar

1 tablespoon vanilla extract

1 tablespoon cinnamon

2/3 cup butter, softened and whipped

Mix masa as above, spooning about 1/3 cup into each banana-leaf square. Steam and test as above and serve with chocolate sauce.

Yield: 16.

Approximate nutritional analysis per tamale: 160 calories, 9 grams fat, 18 grams carbohydrates, 1 gram protein, 21 milligrams cholesterol, 204 milligrams sodium, 1 gram dietary fiber, 51 percent of calories from fat.

Chocolate Heaven Sauce

6 ounces bittersweet chocolate

½ cup heavy cream

In the lower pot of double boiler over high heat, heat water until very hot but not boiling. Decrease heat to medium and, in top of double boiler, heat chocolate and cream, stirring constantly, 4 to 7 minutes, until chocolate is melted and sauce is glossy. Serve hot. Can be stored in airtight container in refrigerator for up to 2 weeks. To reheat sauce, microwave on medium 1 to 2 minutes or heat in small saucepan over medium-low, stirring frequently, until glossy.

Yield: Serves 16.

Approximate nutritional analysis per serving: 81 calories, 9 grams fat, 3 grams carbohydrates, 1 gram protein, 10 milligrams cholesterol, 4 milligrams sodium, 2 grams dietary fiber, 81 percent of calories from fat.

Caramel Sauce

½ cup butter

1 cup brown sugar

¼ teaspoon salt

½ cup evaporated milk

1 teaspoon vanilla

In a small saucepan over high heat, melt the butter, brown sugar and salt. Bring to a boil, stirring with whisk. When rolling boil is reached, remove from heat and whisk in the milk and vanilla.

Use hot, at room temperature or cold. Can be stored in an airtight container in the refrigerator for up to 2 months.

Yield: Serves 32.

Approximate nutritional analysis per serving: 48 calories, 3 grams fat, 5 grams carbohydrates, trace protein, 9 milligrams cholesterol, 52 milligrams sodium, no dietary fiber, 58 percent of calories from fat.

Yeehaw Tamale Pie

1 pound lean ground beef

1 cup chopped onion

1 large green bell pepper, chopped

1 15-ounce can tomato sauce

4 large tomatoes, roughly cut up

1 cup whole kernel corn, cut off the cob

¼ cup ripe olives, sliced

3 cloves garlic, minced

½ teaspoon sugar

½ teaspoon ground cumin

2 teaspoons chili powder

2 tablespoons chopped fresh cilantro

Ground black pepper to taste

1 cup grated cheddar cheese

FOR THE TOPPING:

¾ cup yellow cornmeal

½ teaspoon salt

½ teaspoon ground cumin

2 cups cold water

½ teaspoon chili powder

1 tablespoon butter

½ cup grated Cheddar cheese (optional)

Brown the ground beef with the onions and green pepper; drain well. Add the tomato sauce, tomatoes, corn, olives, garlic, salt, cumin, chili powder, cilantro, and black pepper. Heat to boiling, reduce heat, and simmer, uncovered, for about 20 minutes or until thickened. Add cheese and stir until cheese is melted. Set filling aside.

In a saucepan, combine the cornmeal, salt, cumin, water, and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish (about 12 by 8 inches). Spoon filling over the bottom crust; spoon remaining cornmeal mixture on top of the filling. Bake at 375 degrees for 45 minutes. If desired, sprinkle Cheddar cheese over the crust about 5 minutes before casserole is done.

Yield: Serves 6.

Lobster Tamales with Jalapeno Cream Sauce

DOUGH:

¾ cup plus 2 tablespoons unsalted, softened butter

1 cup plus 2 tablespoons. milk

2¼ cups fresh or frozen corn kernels

2 cups masa harina

1¾ teaspoons baking powder

1 teaspoon salt

1/3 cup roasted, peeled and chopped medium-hot green chilies

½ cup shredded Monterey Jack cheese

Place the 2 tablespoons butter, milk and corn in a medium saucepan. Simmer for 10 minutes, until corn is soft and milk is infused with the corn flavor. Process in a blender or food processor until mixture has the texture of a chunky puree.

In a large mixer bowl, mix masa harina with 2 cups of the corn puree until a stiff dough forms. Remove mixture and clean bowl. Cover dough with moist paper towels and set aside.

Place the remaining ¾ cup butter, baking powder and salt in the mixer bowl and beat on medium speed for 5 minutes, scraping bowl often. Beat on medium-high speed for up to 10 minutes, until butter is chalk-white and as fluffy as whipped cream, scraping bowl often.

While mixer is running on low speed, crumble dough a small amount at a time into butter until all of the dough has been incorporated. Gradually add remaining corn-milk mixture, chilies and cheese. Increase speed to high and whip until dough is light and fluffy, about 5 minutes. Test the lightness of the dough by dropping a small amount into cold water. If it sinks, whip a little longer, then test again.

CHEESE FILLING:

2¼ cups fresh or frozen corn kernels

1 tablespoon butter

1 teaspoon salt

1 pound Monterey Jack cheese

1½ ounces goat cheese

1 cup roasted and peeled chopped green medium-hot chilies

Saute the corn in the butter in a large skillet until almost all liquid has evaporated. Stir in salt, cheeses and chili peppers. Set aside.

To assemble the tamales: Soak 2 dozen corn husks in hot water for 20 minutes, until soft and pliable. Remove from water and shake dry.

Place one corn husk on a counter with the tapered, curved edge toward you. Spread dough on husk in a 4-inch square about one-fourth-inch thick. Spread even with the nontapered edge and the long edge to your right, leaving bare borders of at least 2 inches along the curved edge and the other long edge.

Spoon about 2 tablespoons of filling down the center of the dough. Starting with the long edge on your right, roll the husk over the filling, stopping at the left edge of the filling. Fold the curved edge toward the filling. Roll the tamale another half-turn, then tear off and discard extra husk.

Secure the wrapped tamale by loosely tying with a thin strip of husk. Wrap the tamale in foil. Repeat with remaining dough, filling and husks.

Stack tamales loosely in a steamer. Bring to a simmer. Cover and steam for 40 minutes. Remove from steamer and unwrap and discard foil. Loosely unwrap tamales but leave in husks. Place on plates and top with jalapeno-lobster cream sauce (recipe below).

Yield: Serves 8.

Jalapeno-Lobster Cream Sauce

2¼ cups whipping cream

1 cup sour cream

2 teaspoons chicken bouillon granules

¼ cup juice from canned (not pickled) jalapeno peppers

2 tablespoons butter

1 tablespoon flour

3 canned or fresh jalapenos, minced (include seeds)

1/3 cup loosely packed grated Asiago cheese

½ cup loosely packed shredded Monterey Jack cheese

1½ pounds cooked, chopped lobster meat (shrimp may be substituted)

In a medium saucepan, heat cream, sour cream, bouillon granules and jalapeno juice over high heat. Bring to a light boil.

Meanwhile, in a small saucepan melt butter and stir in flour. Whisk over medium heat until mixture turns pale gold. Scrape mixture into the cream mixture and whisk thoroughly to incorporate. Stir in jalapenos, cheeses and lobster and heat until lobster is warm and sauce is thickened and bubbly.

Stove-Top Tamale Pie

1 teaspoon olive oil

1 medium onion, chopped

1 pound lean ground beef

1 8-ounce can tomato sauce

1 14-ounce can black beans, undrained

½ cup water

1 3-ounce can chopped green chilies, undrained

1¼-ounce package taco seasoning mix

1 8-ounce package corn muffin mix

1 cup shredded Cheddar cheese

¼ cup sliced green onion

In a large nonstick skillet over medium-high heat, place the olive oil and onion and saute until the onion is translucent. Add the ground beef and brown; drain the fat.

Stir in the tomato sauce, black beans, water, green chiles and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.

Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don’t worry if there are some small uncovered places. Cover and cook over medium heat 15 to 17 minutes until the batter is cooked through.

Sprinkle the mixture with the cheese and green onion. Re-cover and cook 3 to 4 minutes over low heat until the cheese melts.

Yield: Serves 6.

Approximate nutritional analysis per serving: 446 calories, 38 percent of calories from fat, 19 grams fat (8 grams saturated), 45 grams carbohydrates, 25 grams protein, 1,380 milligrams sodium, 75 milligrams cholesterol, 221 milligrams calcium, 5 grams fiber.

Tags: online extra, holiday tamales, life, food, recipes, tamales