Toasted Pecan and Tamale Dressing

The first time I ever heard of Tamale dressing was a week before Thanksgiving in 2009, at Central Market.  As an avid lover of all things that scream, Thanksgiving in Texas, I was naturally hooked on the variety of flavors.  How could such a thing exist and I just now discovered this delicious combination of tamales and stuffing?

Several years ago HEB and Central Market stopped offering it in their deli, but it was so delicious I was determined to learn how to cook it myself.  Fortunately, there are almost a dozen recipes online that a very similar to each other, so I picked my favorite recipe and made a few tweaks by adding toasted pecans and extra cheese.

Serves 8–10

Ingredients

• 2 tablespoons of clarified butter
• 2 cups of fresh season creole mix
• 1 8 oz can of favorite enchilada sauce
• 2 cups chopped poblano peppers
• 2 tablespoons of minced garlic
• 1 pound pre-cooked Mexican cornbread, crumbled
• 1 cup of toasted pecans, chopped.
• 1/2 teaspoon dried sage
• 3 jalapeños, seeded and diced
• 1 cup frozen corn kernels
• 1  1/2 cups Tillamook Mexican 4- cheese, shredded
• 6 – 8 chopped tamales (beef, pork, chicken or veggie)
• 1 cup of chicken broth
• 1 tablespoon of sea salt
• 1 tablespoon of cracked black pepper
• 2 tablespoons of fajita seasoning

• Large Heavy Skillet
• Heat oven to 325
• 9×13 Inch Baking Dish

Directions