Title: Swmbo's Tamale Pie
Categories: Entree Mexican Pitts
Yield: 4 Servings

1	lb	Lean chuck or round steak
5		Cloves garlic, divided
1		14 1/2 oz cn beef broth
2	tb	Bacon fat
1		Small onion, chopped
1/2		Sweet green pepper, chopped
3	tb	Chili powder, or to taste
1	tb	Ground cumin
1/2	tb	Dried oregano
1	c	Canned tomatoes
1/2	c	Canned or frozen corn
		12-14 Pitted black olives

Place beef in a saucepan with 2 whole cloves garlic. Add 1/2 of the beef broth and enough water to cover. Simmer until beef is very tender, about 2 hours. Remove beef from broth, reserving broth. With a fork or your fingers, finely shred beef.

In another saucepan, melt bacon fat. Add onion, garlic, and green pepper and saute until tender but not brown. Add chili powder, cumin, and oregano and saute briefly. Add tomatoes, shredded beef, corn, and olives. Allow to simmer over very low heat 15 - 20 minutes. If mixture seems too thick, add a few tablespoons cooking broth from the meat. Correct seasoning.

FOR THE CRUST:

1 c Cornmeal 2 tsp Bacon fat 2 1/2 c Beef broth plus cooking liquid from beef Salt to taste

Place cornmeal, reserved beef broth, plus enough cooking liquid from beef to total 2 1/2 cups, in a heavy saucepan. Add bacon fat, and salt to taste. Bring to a boil, stirring constantly. Reduce heat and continue cooking, stirring constantly, until mixture is thickened. Allow cornmeal mixture to cool slightly. Butter a 5 to 6 cup baking dish. Line the baking dish with about 2/3 of the cornmeal mixture. Add filling. Cover filling with remaining cornmeal mixture. Dot the top with butter and bake in a pre-heated 400 degree oven until the top is nicely browned, 40 - 45 minutes.

From the Kitchen of Kathy Pitts From: Wesley Pitts Date: 16 Apr 94

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