Chorizo Tamale Pie
by Brian and Patricia Dake
Fall is a delightful time for entertaining. As sultry summer days give way to blustery afternoons and cooler evenings, we find ourselves heading indoors for cozy gatherings and comfort foods. This month’s recipe features an entree ideal for dressing up in autumn colors and for autumn holidays.
- Cut ends from onion and cut onion in half. Set aside 1/2. Peel off outside layers of dried onion skin and dice.
- Cut the top 1/4 inch off the pepper removing the stem. Cut peppers in half length-wise.
- Set aside 1/2 of each pepper for another use. Cut pepper halves again length-wise, cut out stems and remove the white ribs, membrane and all seeds.
- Dice peppers.
- Spray fry pan with cooking spray. …continue reading the Fall issue of SEARCH Magazine.