Chilebrown at home

Sunday, September 1, 2013


Today we have a request from our friend "Three Dogs BBQ'. Tamale Pie is in the house today. Tamale Pie is a casserole usually consisting of a spicy meat filling topped with a cornbread like crust. Variations are a plenty with everybody's favorite twists. My version uses freshly ground grains for the crust and spicy leftover brisket for the filling. I offer you a guideline to create your own version of tamale pie.

Tamale Pie

  • 2 cups cubed leftover brisket
  • 1/4 cup New Mexican Red Chile powder
  • 1 onion chopped
  • 3 cloves of garlic chopped
  • 1 large tomato finely chopped
  • 1 strip of bacon
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 tablespoon sugar or honey
  • 1/2 teaspoon oregano
  • salt & pepper to taste
  • 2 ears of fresh corn, niblets removed from cob.
Simmer bacon in a cast iron pot until crisp. Remove bacon and add onion and garlic to remaining bacon love. Simmer onion for 5 minutes and add tomato and spices. Cook for 2 more minutes being careful to not scorch spices. Cover with water and bring back to simmer. Simmer for 10 minutes and then add leftover brisket and reserved bacon. Simmer for 20 more minutes and add corn. Reserve and keep warm while you make topping.


  • 1/2 cup whole wheat flour
  • 1/2 cup corn meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup sour cream
Combine dry ingredients and reserve. Combine wet ingredients and fold into dry. Place topping mixture over hot filling. Bake at 400 degrees for 25 minutes.

Feel free to add your own touches. The key to sucess is to use the freshest ingredients you can find. The topping with our fresh milled flours was a taste treat. Have fun.


Three Dogs BBQ said...

Thanks for the recipe Chilebrown. I will be firing up my dutch oven before the fresh corn is gone for the year to try this one out. I would never have thought to have tried cubed brisket. Thanks again!

Chilebrown said...

Three Dogs BBQ, Leftover brisket also makes great chili. I am sure after competitions leftover brisket is abundant. Dutch ovens are a lot of fun.

Big Dude said...

Looks and sounds totally delicious - we're camping now and this makes mw wish I'd brought the dutch oven

cookiecrumb said...

Yow! I've been making tamale pie since I was in college, but never as fabulous as yours. It was the 70s. Lotta canned stuff.

Zoomie said...

You are the undisputed master of the Dutch oven. Looks great!

Lea Ann said...

ohgoodnessgracious this looks good. A Cast iron kettle has been on my list to buy for ages. So I'll have to sue my Dutch oven for this one. Thanks for a great recipe ChileB

Chilebrown said...

Big Dude, Dutch Ovens are the perfect camping tool. Campfire coals will add an authentic touch.

cookiecrumb, Ms. Goofy was hesitant to try the tamale pie because of past experiences. She is now a convert.

Zoomie, Undisputed might be challenged by some of the competitors when I was on the Dutch oven team; 'The Meatmen". We have talked several times about competing again.

Lea Ann, Your Dutch oven will work perfect. This recipe will work just fine in your home oven. AND, since you mentioned it, are you ready for some football?

Chris said...

I love the idea of this, I'm wanting to use my CIDO much more often this fall and winter.