2018 Setenta & Chile Colorado Tamale Casserole
Ingredients:
Chile Colorado
3 lbs beef chuck cut into 1-inch cubes
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp chili powder
¼ cup flour
2 tablespoons olive oil
8 oz dried chile peppers of your choice (we use a mix of Guajillo, Pasillo and New Mexico).
2-3 cups beef stock
6 cloves chopped garlic
½ onion, diced
Tamale Topping
1 egg
½ can creamed corn
¼ cup milk
¼ cup oil
½ cup yellow cornmeal
1 small can chopped green chiles
¼ tsp baking powder
¼ tsp salt
Directions
Remove stems and seeds of dried chiles and lightly toast in a dry pan until fragrant. Add enough broth to barely cover chiles and bring to a boil. Reduce heat and simmer until soft. Turn off heat, cover and allow to sit 5-10 minutes. Strain chiles, reserving broth. Process chiles, garlic and diced onion in blender until smooth, adding broth as needed.
Combine dry seasonings, salt and flour. Toss with beef to coat. Heat oil in Dutch oven or heavy bottomed pan and brown beef in batches to avoid overcrowding. Add chile puree to beef and simmer covered on stove or braise in oven at 350 degrees until beef is tender and sauce has thickened. Add additional beef stock as needed to prevent drying out. Beef and chile puree can also be made ahead and refrigerated or cooked for 6-8 hours in a slow cooker on low.
Preheat oven to 350 degrees F.
Combine all ingredients for tamale topping in a bowl and mix thoroughly. Spoon beef mixture into a casserole dish and gently cover with tamale topping. Spread gently to cover. Bake casserole at 350 degrees F for 45 minutes or until top is golden and a toothpick inserted into top layer comes out clean.
