Mexican Tamale Pie

Today’s recipe is from the 1939 edition of Flavor’s the Thing by Florence La Ganke (Harris). This cookbook has a nice selection of recipes from around the world. The author included interesting facts about food in different countries and a list of holidays you could celebrate with recipes from the book.


Tamales are very popular when I live, and we also run across the occasional tamale pie. I was interested in seeing how a 1939 recipe would compare to what we typically eat.

This tamale pie was rather bland. For today’s taste’s I would would change the recipe to suit your needs. Several of my taste-testers added salsa or hot sauce. It didn’t taste bad, but it didn’t have much flavor. Tamale pies also usually have more breading in them, so I was surprised by the lack of it in this dish. It was also a little mushy. My three year old that eats anything you put in front of her didn’t finish her first bite.

I can see why this recipe might have appealed to the home front housewife. In certain parts of the United States, tamale pie might have been a new kind of dish, and it would have been a mild introduction to Mexican food. I think that since we live in an area where tamales are eaten frequently, are often homemade, and are quite a bit spicier, this recipe was a tough one for my family to enjoy.

Do you eat tamales often? Or tamale pie? Do you have a favorite tamale pie recipe? I’d love to try it.

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