Tonight I indulged in a Tex-Mex specialty, a Tamale Pie from page 309 of the Southwest section.
I’ve pointed out the cultural significance of Martha’s American Food so much during this project that it’s probably getting to be tedious by now. Yes, America is a melting pot of many immigrants who have settled here over the years and this is reflected in our cuisine. But until you take a journey like the one I’ve been on in doing over 100 recipes from this cookbook it’s easy to take this for granted. The U.S. is a world superpower, and being that, it’s not easy to see that we’re a relatively young nation that has been heavily influenced by so many different cultural traditions. I personally find a meal like this tamale pie to be the personification of what American food is all about. It’s a dish that takes the tamale, one of Mexico’s most popular treats, and in a way conforms it to an American sensibility by turning it into a casserole. The casserole didn’t originate in America — the word “casserole” is French for saucepan and it’s said they first appeared in the 18th century — but since the 1950s it’s been an extremely popular dinner staple in American homes.
Martha’s tamale pie recipe is far easier than making tamales! I’ve made authentic tamales and it’s an all-day affair that involves many steps. I actually found it to be a lot of fun, but the reality is that most of us don’t have that much free time on our hands. A tamale pie gives you the tastes and textures of a tamale without all the work. This is also a recipe you can play around with depending on your personal taste. I added red peppers and a touch of brown sugar. I liked Martha’s suggestion of adding fresh veggies like lettuce and tomato to the final product. The crisp produce was a nice contrast to the warm, spicy pie.
This tamale pie was too much meal for Jeff and me to get through in one sitting. But with a great tasting dish like this one, leftovers won’t be boring at all!
