MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Tamale Pie
Categories: Chilies, Herbs, Breads, Beans
Yield: 7 servings

MMMMM---------------------------CHILLI--------------------------------
1 lg Red or white onion; halved
2 Jalapenos; halved lengthwise
- seeded
1 Poblano pepper; halved
- lengthwise, seeded
2 tb Extra-virgin olive oil; more
- for brushing
1 1/4 ts Kosher salt; more as needed
28 oz Can whole plum or diced
- tomatoes
3 Fat garlic cloves; fine
- grated or minced
2 tb Mild or hot chilli spice
- mix; more as needed
2 ts Dried oregano
1 3/4 ts Ground cumin
45 oz (3 cans) black or pinto
- beans; drained, rinsed
1 c Chopped fresh cilantro;
-leaves and tender stems,
- opt

MMMMM-------------------------CORNBREAD------------------------------
1/4 c (135 g) fine cornmeal
2 tb A-P flour
1 1/2 ts Baking powder
1/2 ts Kosher salt
1 lg Egg; room temp
1/3 c (80 g) sour cream or
Whole-milk yogurt; more for
- serving
1/4 c (57 g) unsalted butter;
- melted and cooled
2 ts Honey
2 Scallions; whites & greens
- thin sliced; more to serve
1 c Grated Cheddar (opt)

PREPARE THE CHILLI: Move a rack as close to the heating
element as possible and heat the broiler. Cover a baking
sheet with foil. Finely dice half of the onion and set
aside for later.

Slice remaining onion half into 1/2" thick half-moons
and arrange on the prepared baking sheet. Place
jalapeños and poblano next to onions, cut sides down.
Lightly brush vegetables with oil and sprinkle with a
pinch of salt. Broil 2 to 4 minutes, until vegetables
are charred on one side. (If the chilies are small, they
will be charred after 1 to 2 minutes.) Flip vegetables
and broil until the other side is charred, 1 to 3
minutes.

Transfer pan to a rack until cool enough to handle, then
stem the peppers. Transfer charred vegetables and any
accumulated juices to a blender (or use a bowl and
immersion blender). Add canned tomato and 1/4 teaspoon
salt, and blend to a coarse purée. You can make this up
to 4 days ahead, and store in the refrigerator until
needed.)

Set oven @ 425ºF/218ºC. In a large Dutch oven, heat the
2 tablespoons olive oil over medium-high. Add diced
onion and sauté until lightly browned, 6 to 9 minutes.
Add garlic and cook until fragrant, about 1 minute. Stir
in chilli powder, oregano, remaining 1 1/2 teaspoons
salt and cumin, and cook until spices darken, about 30
seconds.

Add beans and the reserved tomato purée, and let mixture
simmer until thick like a chilli, 10 to 15 minutes. Stir
in cilantro, if using. Taste and add more salt and
chilli powder, if needed.

While the chilli simmers, prepare the cornbread: In a
medium bowl, whisk together cornmeal, flour, baking
powder and salt.

In a small bowl, whisk together egg, sour cream, butter
and honey. Whisk egg mixture into cornmeal mixture until
combined. Fold in scallions.

Spread cornbread topping over the chilli, then top with
grated cheese, if using. Bake, uncovered, until
cornbread is golden brown, 20 to 25 minutes. Serve hot
or warm, topped with sour cream and more scallions.

By: Melissa Clark

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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