I love Mexican food. I could eat it everyday, and I don’t think I’d ever get sick of it. And it’s always good leftover, which isn’t the case with a lot of dishes. I had friends over the other night and decided to try out a new recipe-Tamale Pie. One of my favorite things about the dish were the roasted poblanos and chipotle chili powder. The poblanos added a nice heat to the dish and the chipotle chili powder gave it a unique smokey flavor. I will definitely be using both of these ingredients when I make chili this winter. My dinner guests were happy and left with full bellies, and I plan to make this many more times over the fall/winter!
3 poblano peppers
1 tablespoons vegetable oil
1 to 1 1/2 pounds ground turkey
1 pound fresh Mexican chorizo, casings removed
1 white onion, diced
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 1/2 to 2 teaspoons chipotle chile powder
1/4 teaspoon ground cinnamon
2 15 -ounce cans diced tomatoes (I used Muir Glen® Organic Fire Roasted Tomatoes)
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
3/4 cup chopped fresh cilantro
Favorite corn bread mix (I used Bob’s Red Mill® Stone Ground Cornbread Mix)
2 cups grated grated sharp cheddar cheese
In a large pot over medium-high heat. Add the ground turkey and chorizo, stirring and breaking up the meat with a wooden spoon, until browned. Transfer to a bowl.
Heat 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, and cinnamon. Cook, stirring, until the spices are toasted, about 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Season with kosher salt and stir in the cilantro. Pour the mixture into a lasagna pan or large baking dish.
Reduce the oven temperature to 375º F. Prepare the cornbread mix according to the package directions. Stir in the cheddar cheese.
Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving. Serve with chips, pico de gallo, and guacamole. This dish will not disappoint!