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Mexican - Tamale Pie with Sweet Potatoes For a crowd recipe. ~4 inch hotel pan
5 lb sweet potatoes unpeeled and diced, salted and in plenty of fat plenty of coarsely diced onion garlic Roast until they are fully roasted so you get the most flavor from them since they've lost their moisture. Add: 4 lb ground beef previously salted and seasoned with cumin, chili powder, coriander, and cayenne pepper to taste Roast again uncovered just until ground beef barely loses its pink color about 5-10 minutes. Add: 14-16 oz thick tomatoes (already roasted) my home made tomatoes -If you are using commercially canned: 1 28 oz can crushed tomatoes Roast uncovered until its flavors come together and it is strongly enough flavored. Taste for final seasoning. ~Make the cornmeal topping In 12 qt pot Boil: 18 c water 2 T salt Vigorously whisk in: 42 oz (7c) cornmeal Reduce heat and cook until soft but thin enough to spread, ONLY about 3-5 minutes. Whisk continuously to make sure it stays thin enough to spread. Turn heat off to prevent it from becoming too thick to spread. Stir in 1 t black pepper and 1/2 t red pepper flakes. Spread cornmeal generously over the top of the meat and sweet potatoes already in the pan. *Cover and bake 30 minutes at convection roast 350* until the tamale topping tastes done. *At this point you can reduce heat to convection 170* to slow it down and hold. As with most casseroles, cool about 15 minutes before serving. It will come together and serve nicely. ~2 inch hotel pan made very full!
In the hotel pan roast uncovered 4 lb sweet potatoes unpeeled and diced, salted and in plenty of fat diced onion garlic Roast convection roast 450* about 15-20 minutes just until they are becoming soft. Add: 2 lb ground beef previously salted and seasoned with cumin, chili powder, coriander, and cayenne pepper to taste Roast again uncovered just until ground beef loses its pink color about 5-10 minutes. Add: 14-16 oz thick tomatoes (already roasted) -If you are using commercially canned then reduce TWO 14.5 oz cans diced tomatoes until they are 14-16 oz. Roast just until its flavors come together and the sweet potatoes are soft. Taste for final seasoning. ~Make the cornmeal topping Boil: 12 c water 4 t salt Whisk in: 4 1/2 c cornmeal Reduce heat and cook until soft but thin enough to spread, about 3-5 minutes. Turn heat off to prevent it from becoming too thick to spread. Stir in 1/2 t black pepper and 1/4 t red pepper flakes. Spread cornmeal generously over the top of the meat and sweet potatoes already in the pan. Grease the lid with more fat since it will nestle right on the cornmeal. *Cover and bake 30 minutes at convection roast 350* until the tamale topping tastes done. *At this point you can reduce heat to convection 170* to slow it down and hold. As with most casseroles, cool about 15 minutes before serving. It will come together and serve nicely.
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