Name: Cumin and Lime 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 cumin; 1 tbsp lime juice

Cumin and Lime Tamale Pie with Cheese and Root Vegetables

Earthy cumin and zesty lime elevate the vegetable base and crust.

82 minutes6 servings

Method

Add cumin to the vegetable mixture. Stir in lime juice into 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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