The combination of chili powder, assorted cheeses and diced jalapeño chiles makes a bold statement about Tex-Mex flavors. This sturdy main-course dish, however, is a relative of authentic Mexican tamales, with cornmeal as the main starch.
- 1 Tbs. vegetable oil
- 1 cup chopped onions
- 2 jalapeno chiles, stemmed and minced
- 2 garlic cloves, minced
- 2 lb. soy "beef" strips
- 2 cups corn kernels, fresh or frozen
- 32 oz. canned pinto beans, drained and rinsed
- 32 oz. canned tomatoes, including juice
- 1 tsp. minced cilantro
- 1 Tbs. ground cumin
- 3 Tbs. chili powder
- 4 cups vegetable stock
- 1 cup yellow cornmeal
- 1 cup grated Monterey Jack or Cheddar cheese, or 1/2 cup of each
Heat vegetable oil in large skillet over medium heat. Sauté onions and jalapeños about 3 minutes. Add garlic, and sauté 30 seconds, or until golden.
Add “beef” strips to skillet. Stir in corn, beans, tomatoes, cilantro, cumin, chili powder, salt and pepper, and cook 10 minutes.
Meanwhile, bring 3 cups vegetable stock to a boil in large saucepan. In small bowl, combine 1 cup vegetable stock with cornmeal. Blend into boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce heat to low, and cook until mixture thickens, about 30 minutes. Remove from heat.
Preheat oven to 350F.
Spoon cornmeal mixture into 12x8-inch baking dish, and bake 20 minutes. Remove from oven, layer “beef” mixture on cornmeal and sprinkle cheese on top.
Bake 10 minutes more, or until cheese melts. Remove from oven, and serve.
- Calories: 400
- Carbohydrate Content: 60 g
- Cholesterol Content: 15 mg
- Fat Content: 7 g
- Fiber Content: 15 g
- Protein Content: 28 g
- Saturated Fat Content: 3 g
- Sodium Content: 1330 mg
- Sugar Content: 7 g