PORK TAMALE PIE
Steps:
- Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
- Combine tomatoes, onion, pepper, garlic, chili powder, oregano, cumin, and 1/4 teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, 1 teaspoon salt and 1/2 teaspoon pepper; place on top of tomato mixture.
- Bake, uncovered, until pork is fork tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
- Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
- Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
- Let stand 10 minutes before serving.
PORK TAMALES
Provided by Food Network Kitchen
Time 3h55m
Yield 24 tamales
Number Of Ingredients 16
Steps:
- Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
- Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
- Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.
PULLED PORK TAMALE PIE
Easy tamale pie with pulled pork.
Provided by Rowan
Categories Mexican Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
- Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
- Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
- Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
- Bake until cornbread topping is golden brown, 30 to 45 minutes.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 60.2 g, Cholesterol 126.5 mg, Fat 29.3 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 13.2 g, Sodium 1943.1 mg, Sugar 14 g
PORK TINGA TAMALE PIE
Make and share this Pork Tinga Tamale Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- The filling: position oven rack to the middle position; preheat oven to 450°.
- Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
- Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
- Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
- Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
- Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
- Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
- Stir in the tomatoes, broth, and sugar; bring to a simmer.
- Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
- Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
- The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
- In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
- Smooth the filling into an even layer in the skillet.
- Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
- Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
- Let the pie cool for 10 minutes before serving.
Nutrition Facts : Calories 863.6, Fat 44.7, SaturatedFat 17.4, Cholesterol 202.3, Sodium 1702.9, Carbohydrate 68.2, Fiber 5.8, Sugar 22.5, Protein 48.3
UPSIDE DOWN TAMALE PIE
I usually see tamale pies with the meat on the bottom and cornbread on the top. This is based on a recipe from delish.com, modified heavily, which has the cornbread on the bottom.
Provided by Bill Woodward
Categories < 4 Hours
Time 1h5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Prepare the corn bread. Mix the corn muffin mix, egg, sour cream, corn, and diced chiles. Pour into a greased, 12" cast iron skillet. Put in the oven and bake for 20 minutes, until the top is lightly browned.
- While the cornbread is cooking, cook the chopped onion and ground beef in a skillet until the beef is brown. Drain off the fat.
- Add the cumin, chili powder, garlic powder, salt, red pepper flakes, and water to the ground beef, and simmer until the water is mostly gone. Add the cheese sauce and mix to combine.
- Remove the cornbread from the oven and let it cool for a few minutes. Carefully spread the ground beef on top of the cornbread, then top with the cheddar cheese. Cover with aluminum foil and return to the oven for 20 minutes. After 20 minutes, remove the foil and bake for another five minutes, uncovered.
Nutrition Facts : Calories 446.2, Fat 27.6, SaturatedFat 12.7, Cholesterol 101.3, Sodium 1140.6, Carbohydrate 29.1, Fiber 3.1, Sugar 9.1, Protein 20.4
CARNITAS TAMALE PIE
As a lover of both Carnitas and Tamale Pie thought this looked and sounded yummy when I saw it on Pinterest. The recipe comes from a blog called pinch of yum.
Provided by Debbwl
Categories Pork
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it's a tamale-like base, it won't be completely dry like a cornbread. It's supposed to be just a little mushy.
- Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
- Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
- Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls. Garnish with a little chopped cilantro.
Nutrition Facts : Calories 242.1, Fat 9.3, SaturatedFat 3.7, Cholesterol 37.2, Sodium 904.1, Carbohydrate 33.9, Fiber 2.3, Sugar 9.3, Protein 8
TAMALE PIE
Another recipe from a card I picked up at the local grocer. I've made this several time and my family loves it.
Provided by Happy Hippie
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef or turkey and drain fat.
- Stir in chili seasoning mix, tomato sauce and beans.
- Pour into a 2-quart casserole.
- Prepare corn muffin mix according to package directions.
- Spread batter over chili.
- Bake in 350 degree oven 35-40 minutes or until center is firm.
- Top with 1/2 cup cheddar cheese.
- Bake 5 minutes or until cheese melts.
GRANDMA NEVILLE'S TAMALE PIE
Make and share this Grandma Neville's Tamale Pie recipe from Food.com.
Provided by Sisty Gin
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef with the onion, garlic, bell pepper, pepper, and salt.
- Add the remaining ingredients to ground beef mixture.
- Put in baking pan.
- Bake 325-350 degrees for one hour.
Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 10.3, Cholesterol 191.4, Sodium 1533.6, Carbohydrate 41, Fiber 7.5, Sugar 4.8, Protein 31.7
TAMALE PIE
This easy TOH mildly seasoned recipe I have made many times. I did reduce the number of servings to 6. :)
Provided by WiGal
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a skillet, brown ground beef; drain.
- Add tomatoes, onion, and spices.
- Simmer, uncovered, for 20 minutes.
- Arrange five tortillas in the bottom of a 13 X 9 X 2 inch baking dish, tearing tortillas as needed.
- Cover with half of the meat mixture, then half of the cheese.
- Repeat layers, using remaining tortillas, meat mixture and cheese.
- Sprinkle with olives.
- Bake at 350 degrees for 30 minutes or until heated through.
- Let stand a few minutes before serving.
Nutrition Facts : Calories 685.3, Fat 40.6, SaturatedFat 19.3, Cholesterol 130.7, Sodium 1225.1, Carbohydrate 38.2, Fiber 3.9, Sugar 7.3, Protein 41.8
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