Tamale Pie 1911*

1. MEAT. Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2 1/2 hours.
2. Remove beef and pork from pot. Straini stock and reserve 2 1/2 cups.
3. Discard bay leaf, onion, cloves and peppercorns.
4. Cut meat into 1-inch cubes.
5. CHILE GRAVY.
6. Cut stem ends off chiles and soak overnight in cold water to cover.
7. Remove seeds and veins and simmer in water to cover 30 minutes.
8. Scrape pulp out of skins.
9. Pureei in blender and set aside.
10. Melt lard in saucepan over medium heat.
11. Stiri in flour and salt and cook over low heat, 3 to 4 minutes.
12. Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes.
13. Stir in chile puree, remove from heat and set aside.
14. CRUST.
15. Combine remaining 1/2 cup reserved meat stock, cornmeal, egg and lard and stir until thickened.
16. ASSEMBLY.
17. Sprinkle raisins evenly in bottom of 1 1/2-quart baking dish.
18. Sprinkle olives over.
19. Place meat cubes in layer on olives and pour Chile Gravyi over.
20. Spoon Cornmeali Crust mixture evenly over top. Bakei at 325 degrees until crust is golden brown, about 1 hour.
21. [6 servings.
22. Each serving: 562 calories; 1,715 mg sodium; 130 mg cholesterol; 33 grams fat; 34 grams carbohydrates; 35 grams protein; 2. 18 grams fiber.
23. ] Notes: The Test Kitchen found that adding 1 egg and 1 tablespoon lard or shortening to the original 1911 recipe made a lighter crust and that pureeing the chile pulp (which the original recipe didn't call for) made a smoother gravy.
24. Taken from LA Times Cookbook #4, June 25, 1911;.