Pork Tamale
with corn and peppers
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
¼ tasse(s)
Semoule de maïs
(Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)
8 g
Mélange d'épices à enchilada
(Contient: Sulfites Peut contenir : Soya, Noix, Lait, Moutarde, Blé, Arachides, Sésame)
113 g
Maïs en grains
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
1 pièce(s)
Oignon jaune
8 cs
Base de sauce tomate
(Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Sésame, Crustacés, Gluten)
1 pièce(s)
Poivron
2 pièce(s)
Gousses d'ail
1 pièce(s)
Œuf
(Contient: Oeuf)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
75 g
Mélange à pâte tout usage
(Contient: Lait, Blé Peut contenir : Soya, Oeuf, Noix, Orge)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
2 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
2 cs
Lait*
(Contient: Lait)
Instructions
- Before starting, preheat the oven to 425 °F.
Wash and dry all produce. - Peel, then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Heat a medium oven-proof pan (large pan for 4 ppl) over medium.
- When the pan is hot, add pork, onion and garlic. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add Enchilada Spice Blend, corn and peppers. Cook for 2 min, stirring often, until fragrant. Season with salt and pepper.
- Add tomato sauce and 1/2 (1 cup) water. Cook for 3-4 mins until thickened.
- To a medium bowl, add cornmeal, half breakfast baking blend (all for 4P), 1/2 tsp (1 tsp) salt, egg, and 2 tbsp (1/4 cup) milk. Whisk to combine, season with pepper.
- Dollop tamale mixture over top of pork in pan.(NOTE: If you don't have an oven-proof pan, carefully transfer pork mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]
- Bake in the middle of the oven for 16-18 mins, until tamale is golden brown.
- Meanwhile, thinly slice green onions.
- Remove from oven and sprinkle cheddar cheese over top. Let sit for 2-3 mins to allow to melt.
- Divide tamale between plates.
- Dollop sour cream over top.
- Sprinkle green onions on top.
