It’s that time of the month again where I have the pleasure of introducing you to another fabulous blogger via the Secret Recipe Club! This month, I traipsed over to Miz Helen’s Country Cottage to meet this darling Texan blogger and select one of her recipes to try.
I just loved how personal everything is about her blog! It’s just down home, real cooking, and picking a recipe was a difficult choice. At first I *knew* I was going to make cherry cake, but I was making too many desserts at the time. The cheesy dill biscuits looked really good, and the Godfather was really intrigued by the Ruben potato salad and Texas BBQ brisket. But then I realized I don’t really have many one dish meals on the blog, and having some corn flour in the pantry from making tamales for Christmas, I decided to make the Southwest Adobe Pie for this month’s reveal.
I made a few changes since I wanted to end up with two casseroles so I could freeze one for later. I doubled the masa recipe, which turned out to be perfect for two 8×8″ pans, and I made a New Mexico red chili sauce instead of the Guajillo sauce in the original recipe. I also forgot to add the green chilies and corn to the casserole, which is why you see it on the side in the photos.
You see, I somehow convinced myself I could start this at the end of a weekday nap time and have it in the oven in 20 minutes. This takes more than 20 minutes of prep, and somewhere between flying around the kitchen trying to get 3 things done at once, answering the phone, and getting the baby, I completely forgot to throw the corn and green chilies into the mixture before assembling the tamale pies and placing them in the oven. I even had everything lined up! It didn’t effect the final flavor too much though and it was easy enough to cook up the corn and chilies together to serve on the side. Next time I’ll remember to include them because I’ll plan properly for prep time.
If you’re looking for a great potluck dish, one dish meal, or freezer-friendly menu option, I’d definitely give this recipe a try! If you’d like more home style country cooking recipes, visit Miz Helen’s Country Kitchen and let her know the Godmother sent you! I hope you enjoyed this month’s Secret Recipe Club reveal day; I know I can’t wait to see who I have next month!
- 1 tbsp avocado or olive oil
- 3 pounds ground turkey
- 2 cup onion chopped
- 1 cup green bell pepper
- 1 cup red bell pepper
- 8 oz diced green chilies
- 24 oz stewed tomatoes with juice
- 2 cups roasted corn kernels either cut from a fresh cob or frozen
- 2 1/2 cups New Mexico Red Chili Sauce (recipe follows)
- 5 cloves garlic minced
- 3 limes juice and zest
- 2 teaspoons salt
- 1 tablespoon pepper
- 1 tablespoon ground cumin
- 1/4 cup fresh chopped cilantro
New Mexico Red Chile Sauce
- 6 dried New Mexico Red Chilies
- 4 cups broth
- 1-2 tbsp honey (optional)
- 4 cups Masa
- 3 cups lukewarm water or broth
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 1/3 cup lard or shortening
- Lime Wedges
- Fresh Cilantro
- Queso Fresco
- Prepare the masa by whipping the lard with a stand mixer (use the paddle attachment) or hand mixer until light and fluffy. Add the baking powder, salt, and chili powder.
- Add the masa flour one cup at a time, alternating with 2/3 cup broth until all the masa has been incorporated. Add more broth if needed to allow the masa to come together in a sponge-like dough. Set aside.
- Make the red chili sauce. Bring 4 cups of broth to a boil while you remove the stems and seeds from the red chilies. You may leave in the seeds if you'd like the dish to be spicier (it is very mild otherwise).
- Place the chilies in the boiling water and remove from the heat. Allow to soak about 10 minutes until the chilies are soft and then pulse in the blender until smooth. Add the honey if desired for a little sweetness.
- Heat the oil in a large skillet over medium high heat and add the ground turkey and half the spices, except for the cilantro. Cook, stirring frequently, until browned. Remove the turkey with a slotted spoon and set aside.
- Cook the onions, and bell peppers in the turkey skillet until translucent, then mix the diced green chilies, corn, garlic, stewed tomatoes, lime juice and zest, remaining spices, cilantro, and turkey in the skillet. Stir in the red chili sauce.
- Preheat your oven to 350 F.
- Divide the filling evenly between two 8x8" pans or pour into one large 11x17" pan. Top with the masa by using an ice cream scoop to scoop circles of masa onto the filling and flattening gently with your hand. Leave small gaps for ventilation during baking.
- Soak a piece of parchment paper in water and place on top of the masa, then cover the baking dish tightly with aluminum foil.
- Bake for 60 minutes and then uncover and then increase the heat to 375F, remove the aluminum foil, and bake an additional 15-20 minutes until the masa has slightly browned.
- Serve warm. (See notes for freezing instructions)
I baked the pie I intended to freeze covered for 1 hour to par-cook the masa. I then removed it from the oven and let it cool completely on a rack before placing in the freezer. To reheat, bake covered at 350 for 35 minutes straight from the freezer, then uncover, increase the heat to 375 F and bake an additional 15-20 minutes to brown.