Cumin Scented Tamale Bake

This is one of my new family favorites.  All the ingredients are likely to be in the kitchen, and there are easy substitutions if not.  If you like a thick cornbread layer, use a smaller dish (8x8 or 9x9).  For a thinner layer, try a 9x13 pan.   The recipe could easily be doubled and baked in two pans for a crowd.

Check your chili powder ingredients - if it doesn't list salt, you'll need to add more to the tamale filling.  The toasted cumin gives the dish a great flavor, but if all you've got is pre-ground, by all means use that.  To toast, add the whole seeds to a dry skillet and heat over medium 5-10 minutes until fragrant.  Keep watch!  They'll go from perfect to burnt in an instant.

Cumin Scented Tamale Bake

Tamale Filling:

• 2 T vegetable oil


• 1 medium onion, minced


• 1 medium sweet pepper, minced


• 2 T chili powder


• 1 tsp cumin, toasted and ground


• salt


• 2 medium garlic cloves, minced


• 1 lb ground beef or turkey


• 1 can black or kidney beans


• 1 can diced tomatoes, drained, or 1 1/2 c fresh diced tomatoes


• 1 T cider vinegar


• 1 c shredded cheddar cheese

Cumin Cornbread Topping

• 3/4 c all purpose flour


• 3/4 c yellow cornmeal


• 3 T  sugar


• 3/4 tsp baking powder


• 3/4 tsp baking soda


• 3/4 tsp salt


• 1 tsp cumin, toasted and ground


• 3/4 c buttermilk


• 1 egg


• 3 T butter, melted and cooled

For the tamale filling: Cook ground beef or turkey in a large skillet until browned.  Drain off fat and discard.  Add onions and peppers to the skillet, cooking until soft.  Add garlic, chili powder, and cumin, and cook 30 seconds.  Stir in tomatoes, beans,vinegar, and salt to taste, and bring to a simmer.  If it looks dry, add a little water.  Stir in the cheddar and transfer to a greased  baking dish.

Heat oven to 450°.

For the cornbread topping: Whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cumin in a large bowl.  Whisk together the buttermilk and egg in a separate bowl.  Add the buttermilk mixture all at once to the cornbread mixture and stir until just combined.  Stir in the melted butter.

Spread the cornbread batter evenly over the tamale filling.  Bake until cornbread is cooked through, 10-15 minutes.

North African Meatballs

I have to admit, this dish was not a hit with the kids, especially after they found out about the olives, though Aniston did (sort of) compliment the meatballs.  However, I thought it was a nice change of pace from "regular" tomato sauce, and if you like olives, you'll love it.

The recipe is based on this one from Food Network

North African Meatballs

For the sauce:

• 2 T olive oil


• 1/2 small onion, diced


• 2 cloves garlic, minced


• zest of one lemon


• 1/2 c chopped olives


• 1/2 c white wine


• 1/4 c chicken stock


• 14 oz can tomatoes, crushed or diced


• 1 tsp brown sugar


• 1/2 tsp crushed red pepper


• pinch of cinnamon


• salt & pepper

For the meatballs:

• 1 egg


• 2 T tomato paste


• 3 T chopped cilantro


• 1 T fresh ginger, minced


• 1 tsp cumin


• pinch cinnamon


• 1 lb ground beef


• 1/3 c rolled oats, finely ground (use a food processor or coffee grinder)


• salt & pepper


• 3-4 T vegetable oil


• 4 T fresh parsley, chopped

To make the sauce: in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown.  Add the lemon zest and olives and cook for one minute.  Add the wine to deglaze the pan, and let it reduce for 1-2 minutes.  Add the stock, tomatoes, sugar, red pepper, and cinnamon.  Simmer over low heat while you make the meatballs.

For the meatballs: Whisk together the egg and tomato paste until smooth.  Mix in the cilantro, ginger, cumin, and cinnamon.  Stir in the ground beef and oats with a fork, and season with salt and pepper.  Gently form 1" balls.

Heat the vegetable oil over medium heat and brown meatballs in batches.  Season the sauce with salt and pepper to taste, and add the meatballs to the sauce as they are done.  Simmer the sauce and meatballs for 20 minutes. 

Serve over couscous, rice, or pasta