tamale pie

[Guest guest]

Hi.

I just created this recipe based on the tamale recipe in the Ultimate

Rice Cooker Cookbook --- I didn't have the patience to stuff cornhusks

--- and it is delicious. The thing is, it takes forever to cook.

After more than an hour, the zucchini and carrots are still a bit

crunchy, and the dough hasn't cooked fully in the middle. I think the

next version should be in a 9x13 pan so the dough spreads out more,

and have twice as many vegies, although then the vegies still might

not cook quickly enough.

Anyhow, it's not bad that it cooks forever, but if anyone has any

ideas, feel free to share.

Btw, it could be made dairy-free by leaving out the cheese and it

would still be plenty flavorful.

Janet

\recipe{Tamale Pie}

\ingred{\\

3 c masa hareina\\

1 1/2 t salt\\

1/3 c oil (could be reduced further)\\

2 1/2 c water\\

8 oz 50\% light monterey jack cheese, shredded (I used Cabot jalepeno jack)\\

1 1/2 lb zucchini (about 3 zucchini), shredded\\

1 c shredded carrot or frozen corn\\

chili powder\\

3 cloves garlic, crushed

}

Mix masa hareina, salt, oil, and water. Mix zucchini, carrots, chili

powder, and garlic. Pat half the dough into 9 " greased round pan.

Sprinkle half the cheese on the dough. Add vegetable mixture. Add

rest of cheese followed by rest of dough. Bake for 90 minutes at 325

or until done in the center.