Source: U.S. Department of Defence
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Tamale Pie (Turkey)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 201 00
TAMALE PIE (TURKEY)
Yield 100
Portion 9-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
305 cal
36 g
21 g
9g
48 mg
856 mg
122 mg
Ingredient
Weight
Measure
Issue
CORN MEAL
6-1/2 lbs
1 gal 1-1/3 qts
CHILI POWDER,DARK,GROUND
4-1/4 oz
1 cup
SALT
3 oz
1/4 cup 1 tbsp
WATER,BOILING
25-1/8 lbs
3 gal
TURKEY,GROUND,90% LEAN,RAW
16 lbs
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
14-1/2 oz
2-3/4 cup
1-1/8 lbs
TOMATOES,CANNED,DICED,DRAINED
13-1/4 lbs
1 gal 2 qts
CORN,CANNED,WHOLE KERNEL,DRAINED
5-3/4 lbs
1 gal
OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS
3-1/4 lbs
2 qts 3 cup
CHILI POWDER,DARK,GROUND
4-1/4 oz
1 cup
CUMIN,GROUND
1-1/4 oz
1/4 cup 2-1/3 tbsp
GARLIC POWDER
1 oz
3-1/3 tbsp
SALT
7/8 oz
1 tbsp
PEPPER,RED,GROUND
1/4 oz
1 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
CHEESE,CHEDDAR,LOWFAT,SHREDDED
3 lbs
3 qts
Method
1
Mix cornmeal, chili powder and salt together; gradually stir into water. Bring to a boil.
2
Reduce heat; simmer 25 minutes, stirring frequently until a stiff paste is formed. Set aside for use in Step 5.
3
Cook turkey with onions and peppers until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
Add tomatoes, corn, olives, chili powder, cumin, salt, garlic powder, and red pepper to turkey mixture; simmer 15 minutes, stirring
4
frequently. CCP: Hold at 140 F. or higher for use in Step 6.
5
Spread 2-1/3 cups cornmeal paste over bottom and sides of each lightly sprayed steam table pan to form a thin crust.
6
Pour 2 quarts meat mixture over crust in each pan.
7
Spread 4-2/3 cups cornmeal paste evenly over meat mixture in each pan.
8
Using a convection oven, bake at 325 F. 50 to 60 minutes, on low fan, open vent. CCP: Internal temperature must reach 165 F. or
higher for 15 seconds. Remove from oven.
9
Sprinkle 1-1/2 cups cheese evenly over each pan.
10
Let stand 10 to 15 minutes to allow filling to firm and cheese to melt.
11
Cut 3 by 4. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 4, 7 pounds 5 ounces canned, ripe, whole pitted olives, drained and chopped may be used per 100 portions.
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| Yield: 100 | Portion: 9-1/2 Ounces |
| Calories: | 305 cal |
| Carbohydrates: | 36 g |
| Protein: | 21 g |
| Fat: | 9g |
| Cholesterol: | 48 mg |
| Sodium: | 856 mg |
| Calcium: | 122 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CORN MEAL | 6-1/2 lbs | 1 gal 1-1/3 qts | |
| CHILI POWDER,DARK,GROUND | 4-1/4 oz | 1 cup | |
| SALT | 3 oz | 1/4 cup 1 tbsp | |
| WATER,BOILING | 25-1/8 lbs | 3 gal | |
| TURKEY,GROUND,90% LEAN,RAW | 16 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 14-1/2 oz | 2-3/4 cup | 1-1/8 lbs |
| TOMATOES,CANNED,DICED,DRAINED | 13-1/4 lbs | 1 gal 2 qts | |
| CORN,CANNED,WHOLE KERNEL,DRAINED | 5-3/4 lbs | 1 gal | |
| OLIVES,RIPE,PITTED,SLICED,INCL LIQUIDS | 3-1/4 lbs | 2 qts 3 cup | |
| CHILI POWDER,DARK,GROUND | 4-1/4 oz | 1 cup | |
| CUMIN,GROUND | 1-1/4 oz | 1/4 cup 2-1/3 tbsp | |
| GARLIC POWDER | 1 oz | 3-1/3 tbsp | |
| SALT | 7/8 oz | 1 tbsp | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| CHEESE,CHEDDAR,LOWFAT,SHREDDED | 3 lbs | 3 qts |
| Method: | |
|
1 Mix cornmeal, chili powder and salt together; gradually stir into water. Bring to a boil. 2 Reduce heat; simmer 25 minutes, stirring frequently until a stiff paste is formed. Set aside for use in Step 5. 3 Cook turkey with onions and peppers until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat. Add tomatoes, corn, olives, chili powder, cumin, salt, garlic powder, and red pepper to turkey mixture; simmer 15 minutes, stirring 4 frequently. CCP: Hold at 140 F. or higher for use in Step 6. 5 Spread 2-1/3 cups cornmeal paste over bottom and sides of each lightly sprayed steam table pan to form a thin crust. 6 Pour 2 quarts meat mixture over crust in each pan. 7 Spread 4-2/3 cups cornmeal paste evenly over meat mixture in each pan. 8 Using a convection oven, bake at 325 F. 50 to 60 minutes, on low fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Remove from oven. 9 Sprinkle 1-1/2 cups cheese evenly over each pan. 10 Let stand 10 to 15 minutes to allow filling to firm and cheese to melt. 11 Cut 3 by 4. CCP: Hold for service at 140 F. or higher. Notes 1 In Step 4, 7 pounds 5 ounces canned, ripe, whole pitted olives, drained and chopped may be used per 100 portions. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence