Name: Caraway and Apple Cider Vinegar Tamale Pie with Cheese and Root Vegetables
Total time: 82 min
Yield: 6 servings
Cuisine: Costa Rican
Ingredients: 3 T vegetable oil; 2 c onions, chopped; 2-3 cloves garlic, minced; 1 t salt; 1 fresh green chile, minced; 2 t ground cumin; 2 c water; 1 c green beans, diced; 2 c potatoes, cubed; 2-3 c sweet potatoes, cubed; 1 T lime juice; 1 c cheddar cheese, grated; 1 c cornmeal; 2 T white flour; 1½ t baking powder; ½ t baking soda; 1/2 tsp ground caraway; 1 tbsp apple cider vinegar

Caraway and Apple Cider Vinegar Tamale Pie with Cheese and Root Vegetables

Earthy caraway and tangy apple cider vinegar add a unique depth to the dish.

82 minutes6 servings

Method

Mix caraway into the vegetable layer. Add apple cider vinegar to the cornmeal crust before spreading it over the vegetables.
Heat 1 T oil and sauté onions, garlic, ½ t salt, and chile for 10 minutes until golden.
Preheat oven to 350°F.
Add cumin, water, green beans, potatoes, and sweet potatoes, bring to a boil, then simmer 20 minutes until tender. Stir in lime juice and pour into a greased baking dish.
In a bowl, mix cornmeal, flour, baking powder, baking soda, and remaining ½ t salt. In another bowl, whisk eggs, buttermilk, and remaining 2 T oil. Combine wet and dry ingredients, folding until just mixed.
Spread the mixture over the vegetable layer, sprinkle cheddar cheese, and bake 25-30 minutes until golden.

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