Cooking for Two - Bruce Weinstein [23]
4. Place the pot in the oven and bake, uncovered, for about 55 minutes, or until thick and bubbly, stirring occasionally to prevent sticking. Let stand for 5 minutes at room temperature before serving.
Warming Tortillas
This casserole is best with flour or corn tortillas. To heat them, wrap them in foil and place them in the preheated 400°F oven for 5 minutes, while the casserole stands at room temperature.
TAMALE PIE makes a 1-quart casserole
No list of casserole favorites would be complete without tamale pie: a rich, spicy pork ragoût, baked under a cornmeal crust. Our version uses a lean cut of pork (to cut down on the fat) and sliced zucchini (to add moisture back to the baked dish, moisture usually supplied by fattier cuts of pork). Make the filling before you make the crust—the cornmeal will harden even at room temperature if allowed to stand unattended. Nonetheless, make sure the crust is starting to firm up even before you spoon it onto the dish. If it doesn’t—because of the day’s humidity, most likely—add a little extra cornmeal to the mixture for firmness.
3 tablespoons canola or other vegetable oil
1 small onion, chopped
1 green Anaheim pepper, cored, seeded, and chopped (see Note)
1 small garlic clove, minced
½ pound pork cutlets, or ½ pound boneless pork chops, or ½ pound pork loin, any of these cut into ½-inch cubes
1 small zucchini, halved lengthwise, and cut into ½-inch-thick half-moons
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
One 14½-ounce can diced tomatoes
2 tablespoons chopped fresh cilantro, or 2 teaspoons dried cilantro
1½ cups water
½ cup yellow cornmeal
1. Position the rack in the bottom third of the oven and preheat the oven to 350°F.
2. Heat a large skillet or sauté pan over medium-high heat. Swirl in 1 tablespoon of the oil, then toss in the onion and cook for 3 minutes, or until soft and aromatic, stirring frequently. Stir in the chopped pepper and garlic; cook for 30 seconds, stirring constantly. Stir in the diced pork and cook for about 2 more minutes, or just until the meat loses its pink color, stirring occasionally.
3. Stir in the diced zucchini and cook for 1 minute, just until slightly limp. Stir in the chili powder, cumin, ¼ teaspoon of the salt, and the cinnamon; continue cooking for about 20 seconds. Once the spices are fragrant, stir in the tomatoes (and their juice) and the cilantro, then bring the mixture to a boil undisturbed. Cover, reduce the heat to low, and simmer for 5 minutes, stirring once or twice. Pour this mixture into a shallow 1-quart casserole dish; set aside.
4. Bring the water, the remaining 2 tablespoons of oil, and the remaining ¼ teaspoon of salt to a full boil in a small saucepan set over high heat. Reduce the heat to medium, and sprinkle the cornmeal into the still-boiling water in a slow, steady, thin stream, just a few grains at a time, stirring constantly. Once all the cornmeal has been added, reduce the heat to low and continue cooking for about 3 minutes, or until thick but very smooth, stirring constantly. If the mixture dried out too quickly or is sandy in texture, add additional water in 1 tablespoon increments until smooth, like cooked Cream of Wheat. Remove the pan from the heat and let the cornmeal stand for about 1 minute, just until you can tell it’s starting to firm up. Spoon the mixture over the pork filling in the casserole dish, gently spreading it over the dish to create a top crust.
5. Place the casserole on a lipped baking sheet to catch any drips. Bake for 30 minutes, or until the crust is lightly browned and the filling is bubbling up around the edges. Let stand for 5 minutes at room temperature before serving.
NOTE: