Have you ever had a homemade tamale?? Like...brought to you on a plate, directly from someone's kitchen??
Working at a school in Southern California, I received quite a few homemade gifts. And, being a white girl from the East coast...I had no clue what they were or how to eat one. But, they are amazing and should definitely be enjoyed! There are even tamale festivals held all over California. The major downfall is making tamales can be time-consuming! It often becomes a family affair, where dozens or even hundreds are prepared at the same time.
This recipe is basically a gluten free tamale pot pie. All of the flavors with much less time and effort. Plus, this savory pie could easily feed a crowd. If you'd like the biscuit dough to completely cover the top of the casserole, simply double the recipe.
The Spanish word is tamal. For tamales- masa or cornmeal dough is stuffed, then wrapped in corn husks and steamed. They are filled with meats, cheeses, fruits, vegetables, and herbs. Chicken and pork are the most popular, but tamales can be savory or sweet. They likely originated in Mexico or Guatemala and then quickly spread throughout the rest of Latin America. Tamales appeared in the Aztec Empire in 7,000 BC. Aztecs and Mayas would use them as portable food for hunting and traveling. Tamales also played a part in rituals and festivals.
Tamale pie was first seen in Texas in the early 1900s. The first recipe was published in 1911. Then, this Mexican-American comfort food then became very popular in school cafeterias.
Spice up Taco Tuesday with this gluten free tamale pie- seasoned beef and veggies with a gluten free cornbread-biscuit topper!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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