Spicy Mexican Meat Pie
It has been a while since I've posted any recipes in here and it's about time that I get with it again! I'm excited over the approaching holidays and all the excitement that happens in the kitchen because of them. It's a time for family - for friends - for hosting out of town guests.
This recipe is extremely NON-TRADITIONAL!!! <SHOCK!> I know! You all now that I try to be a purist when it comes to my Comida Mexicana! (Mexican Food). This time I've gone totally outside my comfort zone and still have not sacrificed flavor on bit!
I am just a simple man that loves to cook and impart or mimic the flavors I recall growing up in Corpus Christi and Laredo, Texas, and my travels into Mexico's interior. Some spices and herbs are not available here in the U.S. so I've had to adjust or sometimes wait until someone visits and brings me back some precious herbs and spices. Fortunately for me... everything in this dish is available here in the good old U.S.A.!
Now this recipe is pretty much a quickie if you work fast and efficiently. It will take approximately 30 minutes to put together and about an hour to cook with 15 minutes to rest after cooking. If you enjoy modern Mexican Food with authentic flavor, you'll enjoy this.
Set your oven to 350 degrees (175 degrees C). Let it just sit and preheat.
KITCHEN TOOLS:
Two (2) Medium Mixing Bowls
One (1) Wire Whisk
One (1) Comál (Griddle)
One (1) Large Skillet with Lid
One (1) Medium Sauce Pan with Lid
One (1) 9.5" X 13.5" Baking Dish
One (1) 7 inch Knife
One (1) Slotted Spoon
Blender
INGREDIENTS FOR FILLING:
Cooking Spray / Baker's Joy
1 pound Ground Beef
1 pound Ground Pork
2 Cups Fresh Poblano Peppers (Seared, Seeded, and Diced)
3 cloves Fresh Garlic (minced)
1 small Onion (diced)
1 teaspoon Salt or to taste
1 16 ounce jar of Salsa (I use Herdez Mild)
1/2 teaspoon dried Oregano
1/2 teaspoon dried Cumin
3 or 4 Dried Chile Ancho Peppers.
INGREDIENTS FOR BOTTOM AND TOP CRUST:
Two (2) 8.5 ounce boxes of dry corn muffin mix (I use Jiffy®)
Two (2) Large Eggs
2/3 cup Milk, (divided)
8 ounces Shredded Cheddar/Monterrey Jack Cheese (divided)
8 - 12 ounces frozen Sweet Corn, thawed.
DIRECTIONS:
Preheat your oven to 350 Degrees F (175 degrees C).
Spray your 9.5 X 13.5 inch casserole dish with Baker's Joy® or nonstick cooking spray.
Put your Poblano Peppers on your hot griddle turning them until they begin to scorch.
Once they are scorched, remove them from the Griddle and set them aside to cool.
Cook and stir the ground beef and ground pork in a deep skillet over medium heat until meat starts to turn brown.
Fill a medium sauce pan with 2 cups water and add the dried poblano peppers. Cover and let them come to a boil.
Check that the meat is browning nicely and continue cooking it.
Now seed and dice the poblano peppers:
Mince the fresh garlic and dice the onion.
Once that is done, your meat should be ready.
Add the garlic, the onion, and the diced Poblano peppers to the meat and incorporate them really well...
Now add your spices mixing really well after each addition...
Oregano, Cumin, and the jar of Salsa.
Take the Chile Anchos from the boiling water and place them in a blender with a bit of the liquid. Leave a vent in the blender top and cover with a paper towel.
Add two to three tablespoons to the meat mixture.
Cover the meat filling and set on low heat while you prepare the mixes!
In two separate mixing bowls, prepare the corn muffin mix by adding one box of mix in each bowl, one egg in each bowl and 1/3 cup of milk in each bowl. To ONE of the mixes add 4 ounces of the shredded cheese blend and set aside.
Spread the prepared corn muffin mixture without the cheese into the prepared baking dish. Sprinkle the corn over the muffin mix, followed by the remaining shredded cheese.
Now start spooning the meat filling over this combination:
When the meat is spread as evenly as possible (remember this does not have to be perfect.) spoon the corn muffin mix with the cheese over the meat, spread it to about a half inch from the edge... Again - don't bother getting this exact or perfect. It's supposed to look rustic!
You are now ready to bake this in your preheated oven for 50 to 60 minutes, until golden brown.
See how good that looks? Let it stand and cool for about 15 minutes and then it's ready to slice...
I add a healthy tablespoon of sour cream and chives and sit and enjoy... The meat is safely tucked away between the breading and it creates a wonderful gentle heat.
I hope you enjoy this NON-TRADITIONAL dish as much as I have!
