People often ask me if I miss home when talking about my move to England last year. The issue with that question is I have never had a home to miss. But as for missing something from the US, other then my family, I would say I do miss Mexican food. I have such a wide assortment of flavours and foods at my disposal here in the UK. I love the different tastes from the Mediterranean, from Africa and all around Europe. But one taste that isn’t readily available is food from the Western Hemisphere. It is one of my dreams to one day open up a restaurant here in Newbury that features Southern California inspired Mexican food cuisine so that I can start my own movement of bringing those far away flavours home. But until then I have to make do with my own home cooked meals.
Recipe adapted from About.com
Personal Sized Beef Tamale Pie
1 small chopped onion
1/2 large red pepper, chopped
226g (8oz) tomato sauce
400g (14 oz) tomatoes, cut up
235g (8oz) whole kernel corn, defrosted
1 cloves garlic, minced
1/2 Tbsp sugar
1/4 tsp salt
1 tsp chili powder
dash black pepper
113g (1/2 c.) grated Cheddar or Mexican blend cheese
105g (3/4 c.) yellow fine cornmeal
1/2 tsp salt
500mL (2 c.) cold water
1/2 tsp chili powder
1 Tbsp butter or margarine
113g (1/2 c.) grated Cheddar, for topping (optional)
Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter.
Divide cornmeal in half. Spread one of the halves into the bottom of 4 personal sized baking dish, they should be large enough to hold about 12 oz.