Which food do most people prefer over the Holidays.
Menudo or Gumbo?
Here is a Louisiana treat that SA and my friends south of the border
might enjoy:
Tamale Pie
Makes: 15 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Ready In: 1 hour, 10 minutes
Ingredients
5 pounds lean ground meat 2 large onions chopped
1 large bell pepper chopped 2 cans tomato sauce
1 small can tomato paste 1 can red taco sauce
2 cans DelMonte Savory Sensation Sante Fe Corn 2 cups frozen corn
Paprika to taste Cumin to taste
Tony's Chachere to taste 1/2 cup Green onions
1 small can chopped black olives 8 cups water
2 cups cornmeal salt to taste
Shredded cheese Mexican Blend
Directions
In a large skillet, brown the ground meat. While browning the meat, sauté the veggies in another skillet.
Add your seasonings after the veggies have started wilting. Don’t use the cumin now.
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Cajun Crawfish Enchiladas
Makes:
Prep Time: 20 minutes
Cook Time: 40 minutes
Ready In: 1 hour, 0 minutes
Ingredients
1/2 cup butter 2 cups chopped onion
1 cup chopped bell pepper 16 ounces cream cheese
1½ tsp oregano leaves 1 tsp ground cumin
4 tsp Old Bay Seafood seasoning 2 tbsp finely chopped parsley
3 tsp Konriko Creole Seasoning or 1 cup heavy whipping cream
1/2 cup butter 4 pounds crawfish tails, deveined
2 tsp Old Bay seafood seasoning 2 tsp garlic powder or minced garlic
30 (6 inch) flour tortillas 1 cup heavy whipping cream
16 ounces shredded Monterey Jack cheese or Mexican Mix cheese Parsley sprigs for garnish
1/2 cup chopped green onion
Directions
Preheat oven 350 degrees. In a 3-quart pot over medium high heat, melt 1/2-cup butter. Add onion and bell pepper. Cook and stir 5 minutes. Reduce heat to medium and cook an additional 5 minutes. Add cream cheese, oregano, cumin, 2 teaspoons Old Bay Seafood seasoning, Konriko Creole Seasoning, and parsley. Cook and stir 3 minutes. Add 1 cup whipping cream and cook 5 minutes. Set aside.
In a large skillet over low-medium heat (too high heat will cause crawfish to become rubbery or hard), combine remaining ½-cup of butter and crawfish. Cook and stir 3 minutes. Add 2 teaspoons Old Bay Seafood seasoning, garlic powder and green onion. Cook an additional 2 minutes. (Drain, keeping liquid and set aside) Add to cream mixture and mix well. Spoon a portion of mixture in the center of each warm tortilla. Fold the tortilla in thirds and place seam side down in casserole dish.
Mix liquid from crawfish with 1 cup whipping cream and cook for 3 minutes. Add remaining mixture of crawfish and stir. Spoon mixture over the tortilla and top with cheese. Bake at 325 for 10 to 15 minutes. Garnish with fresh parsley sprigs if desired.
When the meat is cooked & nicely broken up, drain in colander & rinse well; return to pot and add your veggies, stirring well.
Add the tomato sauce, tomato paste, and taco sauce, stirring well. After this has cooked down for a little while add the Santa Fe Corn & frozen corn, onion tops & black olives; mix well & let it simmer for a while.
Just before you turn off the dish sprinkle in the cumin & stir well. (If u add the cumin sooner it losses it’s taste.)
In a Dutch oven pot boil some water with a little salt added, when it comes a boil start adding your cornmeal slowly and whisking while you adding, lower heat & let cook for about 15 minutes…
Pour your meat mixture in a Pam sprayed casserole, spread the cornmeal mush over it & sprinkle with cheese.
Bake for about 25 minutes, if cheese is not brown enough at that time put it under the broiler until it browns better…
Serves 15 good eaters. We usually have this with cantaloupe salad & Mexican Cornbread.
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