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Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
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Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
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Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
Tamale Pie with Chile Verde and Casa Crema Mexicana
Created by Polly Motzko, April 21st, 2011
If you liked this recipe, please join my online cooking magazine called “Cooking Up A Storm All Over The World!(c)” at: http://www.CookingUpAStorminCA.ning.com
This is one of the most delicious Mexican dishes I have ever made in my life!
Pretend a little taco met a nice hot tamale then they got married. This dish tastes like the best in the two dishes. I will make this again and vary the fillings, the sauces!
Adapted from “Tamale Pie with Green Sauce” by Sue B. Huffman
From: Time Life’s “Meals in Minutes Series”, Mexican Meals
This recipe is so unique in the sense that it is the one of the few recipes I have seen that do not use the typical corn meal for the base or crust. This one uses Masa harina, which I love the flavor of, and has such a nice, sweet, rich flavor reminiscent of tamales.
You can make the crust up ahead and cool, then add the meat filling later in the day if you like.
1-1/4 cups Masa Harina
1/3 cup olive oil or canola oil or other oil of choice
2/3 cup water and a little more if needed to form a ball
1 large yellow onion, small dice
1 pound very lean ground beef
1 pound ground turkey
Up to 1 tablespoon of minced garlic
4 or 5 tablespoons Savory Spices brand Taco Seasoning-Salt Free
Tiny bit of kosher salt
This recipe is more an assembly of 3 parts- 1. The Masa Harina Crust 2. Beef & Turkey Filling 3. The tomato, cilantro and green onion garnish.
Sautee the onion until the onion is cooking down and becoming slightly caramelized. Add the beef and turkey and then continue cooking with 4-6 tablespoons of the Savory Spices brand Salt Free Taco Seasoning.
Once the meat is no longer pink then the filling is done and just keep covered until ready to assemble in the crust. Then top with however much you like of the Rosarito Salsa Verde Green Chile Salsa, Mild or Medium and garnish with these:
Two or more Roma tomatoes, diced for the top of the assembled pie with a little bit of chopped green onions and cilantro & Mexican Sour Cream-Casa Crema Mexicana.