Pueblo Pie Recipe
Pueblo Pie Recipe
Ingredients:
1 Tbsp of olive oil (virgin or extra virgin)
1 pc of onion (medium); chopped finely
1 pc of bell pepper (medium, red, green or yellow); seeded then chopped finely
4 cloves of garlic (medium)
1 pc of pepper (jalapeno)
16 oz of tomato sauce (unsweetened, canned)
16 oz of beans (black, canned)
16 oz corn (canned)
2 tsp of chili powder
1/2 tsp of sea salt (fine)
2 tsp of cumin (ground)
3 c of water (at room temperature)
1 c of cornmeal (yellow, stone-ground)
1 Tbsp of juice (freshly squeezed lemon)
1 tsp of mustard (Dijon)
1/2 tsp of sea salt (fine)
Cheese (Mozzarella); shredded
1/2 tsp of cayenne pepper
Instructions:
Heat oil on a pan above moderately high heat. Once heated, add garlic, onion, and pepper. Cook till softened for 6 to 8 mins.
Turn off heat, mix in (tomato) sauce, corn, beans, salt, cayenne, chili, and cumin. Stir thoroughly then mash, making it thicker.
Pour onto an 8×8 inch baking glass dish and sprinkle the Mozzarella above corn mix. Preheat oven at (350 degrees F).
Boil the water then add salt, lemon, cornmeal, and mustard inside a saucepan; stir thoroughly till mixed.
Continue to boil above moderately high heat. Once boiling, reduce heat into low, allowing to simmer while stirring frequently till thick or 3-5 mins.
Spread (cooked) cornmeal above bean mix. Bake inside oven for half an hour and let it cool at about ten mins. Serve at once.
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