“Winter is the time for comfort, good food, and warmth.”
— Edith Sitwell
Winter may be a stubborn old man, but we all have a soft spot for those big fluffy snowflakes dancing their way to the ground. I don’t know about you, but long and dark winter nights are our cue to tuck in with soothing comfort food and attend the church of Netflix-and-Chill with the rest of the Nation.
It seems as though all foods starting with p are comfort food; pasta, potato chips, pretzels, peanut butter, pastrami, pizza, and pastry. A fine lineup of favorites that would become more complete with the addition of pies, or better yet, make that a Tamale Pie. Just don’t expect Tamales., because Tamale Pie has very little to do with its namesake. It’s not even Mexican, and in fact, it’s rather unpopular among our Mexican- American community. Long Hail Wikipedia, informs me that Tamale Pie was invented sometime in the 1900s in the United States, most likely in yee-haw Texas.
Like most of America’s melting pot foods, this Mexican-inspired dish is far-out and absolutely appetizing with its spiced and seasoned ground meat tamale fillings layered nicely on a….(here comes the best part)…..a cornmeal pie to create the most delectable sweet and savory combo. Our recipe is easy to assemble and requires very little prep time. Keep your ears peeled. We’re in the process of bringing you one of Montana’s outstanding free-range and grass-fed beef from right here in the Bitterroots.
In the meantime, enjoy our recipe.
