A Mexican speciality of flavourful beef mince with a corn meal crust which will surely appeal to any palate, familiar with meat and corn meal combinations! The chilli powder added may range from 1 ml for flavour to 2,5 ml for a spicy bite or 5 ml for a hot dish.
Corn Meal Crust
600 ml water
200 g/300 ml quick cooking polenta
5 ml salt
15 ml butter
Mexican Beef Filling
500 g lean beef mince
1 large onion, coarsely chopped
1 – 2 cloves garlic, crushed
50 ml cake flour
5 ml salt
1 to 5 ml chilli powder
1 x 410 g tin peeled whole tomatoes, liquidised
30 ml tomato paste
1 x 290 g tin creamed mushrooms
12 black or Calamata olives, stoned
100 g/250 ml grated mature Cheddar cheese
- Bring the water to boiling point and gradually add the polenta, beating with a wire whisk until the mixture becomes smooth. Beat in the salt and butter or margarine and cover and simmer gently for 5 minutes. Cool a few minutes.
- Grease a deep 250 – 280 mm pie dish with margarine and spoon the cooked polenta into the dish. Press the mixture into the dish evenly to form a crust and set aside while preparing the filling.
- Place the meat, onion and garlic into a saucepan and cook over moderate heat until lightly browned, stirring continuously and breaking up the meat into small particles.
- Stir in the flour, salt, chilli powder, liquidised tomato, tomato paste and mushrooms and stir well to combine. Simmer gently for 5 minutes.
- If olives are used, slice the olives finely and stir half into the meat mixture, reserving the remainder to garnish the pie. Pour the meat into the prepared cornmeal crust and garnish the top with the reserved olives.
- Bake the pie at 160°C for about 40 minutes or until bubbly and nicely browned. Sprinkle with grated cheese and serve hot with Mixed Mexican Salad.
6 – 8 servings.
Recipe by Carolié de Koster from Art Of Cooking page 245.
Mixed Mexican Salad
The typical crisp and colourful salad that accompanies many Mexican style dishes. Use all or as many of the ingredients as is available to prepare this side salad which is excellent as garnishing or with light meals. It can also be used as a filling, garnish or side dish when making Mexican tostada‘s, enchilada‘s or taco‘s.
± 250 ml finely shredded lettuce
± 250 ml finely shredded cabbage
± 250 ml coarsely grated carrot
± 125 ml thinly sliced or finely diced radish
± 250 ml thinly sliced or finely diced mixed green, red and yellow peppers
± 100 ml finely chopped spring onion
± 250 ml finely diced cucumber
- Toss and keep refrigerated in an airtight container until required or for a day or two.
- Sprinkle any favourite salad dressing lightly over the salad just before serving to prevent the salad from becoming soggy.
About 1,5 litre salad or 10 – 12 servings.
Notes
Refrigerate up to 2 days in a sealed container – without dressing.
Recipe by Carolié de Koster from Art Of Cooking page 455.