{"id":12719,"date":"2020-05-04T17:15:29","date_gmt":"2020-05-04T17:15:29","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=12719"},"modified":"2020-05-04T17:15:29","modified_gmt":"2020-05-04T17:15:29","slug":"skillet-tamale-bake","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=12719","title":{"rendered":"Skillet Tamale Bake"},"content":{"rendered":"\n
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This recipe was created totally by accident. Right around Christmas I had a bunch of my family members visit us and decided to stay over, which was fine, so I bought a whole bunch of extra groceries including some store-bought meals to keep handy just in case. I got to use most of them, but some didn’t get used so I tucked them in the freezer for later. <\/p>\n\n\n\n

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One of those meals was a packet of tamales. SO with this lockdown, freezer meals have come in handy. Anyway, point is I needed to use it up. I thought of using it with some enchilada sauce because the tamales looked a bit dry and I hoped it would rescue the situation. Topping with cheese like baked enchilada, which is a dinner I make quiet often seemed delicious. The tamales absorbed the sauce and turned amazingly tender, spicy, cheesy a perfect Mexican meal we love. I later discovered tamale pie is a thing made with polenta, GENIUS I say!<\/p>\n\n\n\n

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I realized tamales are not available everywhere specially year round unless you make it yourself at home, so the polenta version is perfect. It has the same texture, I mean it is cornmeal after all. I remade it with polenta and it was just as delicious. So here is the recipe. If you get fresh tamales, I recommend skipping the polenta step and layer them as usual. <\/p>\n\n\n\n

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SKILLET TAMLE BAKE, SERVES 3-4<\/h4>\n\n\n\n

INGREDIENTS<\/h5>\n\n\n\n
FILLING<\/h5>\n\n\n\n