Mole-Style Pork & Tamale Pie
Preheat oven to 400 degrees F.Advertisement
Coat a large unheated oven-going skillet with cooking spray. Preheat the skillet over medium heat. Add onion, bell pepper, and garlic; cook for about 5 minutes or just until tender, stirring occasionally. Transfer half of the bell pepper mixture to a blender or food processor. Add tomato sauce, cocoa powder, chile pepper, cumin, and cinnamon to the mixture in the blender or food processor. Cover and blend or process until smooth. Set aside.
Add 2 teaspoons of the oil to the remaining bell pepper mixture in the skillet. Add pork and zucchini; cook over medium heat for 4 to 6 minutes or until the pork is no longer pink and the zucchini is just tender, stirring occasionally. Drain off liquid, if necessary. Stir in the blended sauce; heat to boiling. Spread in an even layer.
Meanwhile, whisk together milk, eggs, and the remaining 2 teaspoons oil in a medium bowl. Add in flour, cornmeal, and salt; whisk until smooth. Pour the flour mixture evenly over the mixture in the skillet, covering completely.
Bake, uncovered, for 30 to 35 minutes or until the topping is set and the filling bubbles at the edges. Cut into wedges and serve immediately.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Variation: Individual Mole-Style Pork & Tamale Pies: Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. Coat six 8- to 10-ounce ramekins with cooking spray. Prepare the pork and flour mixtures as directed. Divide the pork mixture among the ramekins; top with the flour mixture. Place the ramekins on the prepared baking sheet. Bake for about 25 minutes or until the topping is set and the filling bubbles at the edges.
2 1/2 lean protein, 1 1/2 starch, 1 vegetable, 1/2 fat