Cinco de Mayo Elk Tamale Pie
Posted on 01/11/2019
May 5th, Cinco de Mayo, is a day for parades and feasting on traditional Mexican dishes. Cornbread and tamales are local favourites and combining them creates a dish worth celebrating. Tamale pie is made on a cornbread crust, layered with homemade enchilada sauce, and topped with ground venison and cheese.
For the Cornbread Crust:
- ⅔ cup flour
- ½ cup cornmeal
- 3 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup corn
- 2 tbsp milk or cream
- 2 tbsp butter, melted
- 1 large egg
- ½ cup sour cream
For the Enchilada Sauce:
- 1 tbsp vegetable oil
- 1 tbsp flour
- 2 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp ground cumin
- ¼ tsp salt
- 1 cup chicken or wild game bird stock
For the Meat Layer:
- 1 lb ground elk or venison
- 1 tbsp vegetable oil
- 1 large onion, diced
- 3 large cloves garlic, crushed or minced
- 2 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 1 cup each cheddar and Monterey jack cheeses, shredded
Prep: 20m | Cook: 1h
- Preheat oven to 400°F.
- Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
- In a food processor or small blender, puree half of the corn kernels with the milk or cream.
- Add all the corn, butter, egg and sour cream to the flour mixture and stir to combine.
- Spread cornbread mixture into a well-greased 12” oven-safe frying pan and bake for 20 minutes until golden brown.
- Let cool.
- Heat oil on medium high heat in small saucepan.
- Add flour and whisk together for one minute.
- Add chili powder, garlic powder, oregano, cumin, and salt and whisk to combine.
- Slowly add the stock, whisking as you go to remove any lumps.
- Simmer sauce on low heat for 10 to 15 minutes, or until slightly thickened.
- Heat oil over medium heat in a large frying pan. Sauté onion for 5-7 minutes, until softened.
- Add garlic, cumin, chili powder, salt, and pepper and cook for one to two more minutes.
- Add ground elk and cook until no longer pink, about five minutes.
- Poke holes throughout the top of the cornbread and pour the enchilada sauce over the cornbread.
- Add elk mixture and spread evenly.
- Top with the shredded cheese.
- Cover with foil and bake for 20 minutes (400°F) until cheese is melted.
- Remove foil and broil for five minutes or until cheese is browned and bubbly.