Slow Cooker_ The Best Cookbook Ever - Diane Phillips [44]
add 2 tablespoons of the cilantro to the sauce and set aside to cool. Put the chicken, sour cream, remaining cilantro, and 1 cup of each cheese in the bowl containing the reserved onion-chile mixture and stir to combine.
spread some of the sauce on the bottom of the slow cooker. Top with one-third of the tortillas, half of the chicken mixture, and one-third of the sauce. Continue to layer the tortillas, the remaining chicken mixture, and some of the sauce. Finish assembly with layers of the remaining tortillas, sauce, and cheese.
cover and cook on low for 3 to 4 hours, until the casserole is bubbling and is cooked through. Remove the cover and cook for an additional 30 to 45 minutes.
serve from the cooker set on warm.
serves 6–8
Tamale Pie
In the 1950s, cafeterias around the country served ghastly versions of tamale pie, and what a shame. When done right, it’s absolutely delicious and is a nice introduction to the glories of Mexican food. Tamales are usually savory mixes that are wrapped in a cornmeal paste, and then tucked into a corn husk and steamed. They tend to be labor intensive but have their devotees. This pie has a savory filling of pork and vegetables that simmers under a cornmeal crust, and it makes a delicious and hearty dinner any night of the week. I recommend a fruit salad for a refreshing side dish.
1 teaspoon salt
½ teaspoon chili powder
2 pounds pork shoulder, fat trimmed, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 Anaheim chile, seeded and finely chopped
½ teaspoon ground cumin
One 28- to 32-ounce can crushed tomatoes
One 16-ounce package frozen corn, defrosted, or 3½ cups fresh corn, cut off the cob
1 cup yellow cornmeal
2 tablespoons sugar
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons unsalted butter, melted
¾ cup milk
2 large eggs
1 cup finely shredded Cheddar cheese
6 shakes Tabasco
sprinkle the salt and chili powder over the pork. Heat the oil in a large skillet over high heat.
add the pork and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker. Add the garlic, onion, chile, and cumin to the same skillet and sauté until the onion is softened, 5 to 7 minutes.
add the tomatoes and cook until soft, scraping up any browned bits from the bottom of the pan. Put the sauce, browned pork, and corn in the slow cooker and stir to combine. Cover the slow cooker and cook on high for 4 hours, until the meat is tender. When the meat is cooked through and tender, make the crust.
combine the cornmeal, sugar, flour, and baking powder in a mixing bowl and stir to combine, whisking to aerate the flour. In another bowl, add the butter, milk, and eggs and lightly beat.
add the wet ingredients to the dry and stir until the batter is smooth. Fold in the cheese and Tabasco. Skim off any fat from the casserole and spread the cornmeal mixture over the meat.
cover and cook on high for an additional 1 hour, until the cornbread is cooked through or when a skewer inserted into the center comes out clean, without any crumbs. Remove the cover and cook for an additional 30 to 45 minutes.
serve from the cooker set on warm.
serves 6–8
Chapter 3
A Chicken or Turkey in Every Pot
Chicken is on American tables three to four nights a week; chicken and turkey make terrific choices for the slow cooker. For dinner, boneless cuts are my first choice because they can be served directly from the slow cooker. Poultry on the bone, after cooking for such a long time, falls off and becomes a nuisance when serving. Dark meat absorbs liquid and becomes tender and succulent when simmered for hours. Flavors from around the globe turn bland and dry chicken breasts, with the addition of aromatic vegetables and herbs, into main courses that will become family favorites. Turkey is also terrific in the slow cooker,