Pork And Poblano Tamale Pie Recipes

Steps:

• Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
• Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
• Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
• Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

Steps:

• Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
• Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
• Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

Steps:

• For pie filling:
• Char poblano chiles and bell pepper directly over flame or in broiler until blackened on all sides. Transfer chiles and bell pepper to large bowl; cover and let steam 10 minutes. Peel, seed, and coarsely chop chiles and bell pepper.
• Stir cumin seeds and coriander seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 3 minutes. Remove seeds from heat and cool completely. Finely grind toasted seeds in spice mill or in mortar with pestle. Transfer to small bowl and set aside.
• Coarsely puree thawed corn kernels in processor. Cover and refrigerate corn puree until ready to use.
• Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Working in batches, add pork to pot and sauté until brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to medium bowl. Add remaining 1 tablespoon oil to pot, then add chopped onions and sauté until tender, about 5 minutes. Add ground spice mixture, garlic, jalapeño, and oregano; stir 1 minute. Return pork and any accumulated juices to pot. Add chicken broth, scraping up any browned bits. Add salsa verde and bring to boil. Reduce heat; cover partially and simmer 30 minutes. Add chopped chiles, chopped bell pepper, and half of corn puree to pork mixture; cover partially and simmer until pork is very tender, stirring occasionally, about 1 hour 15 minutes longer. Season pie filling to taste with coarse salt and pepper. DO AHEAD: _Pie filling can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm pie filling, stirring over medium heat, before continuing._Transfer pie filling to 10-inch-diameter 2 1/2-inch-deep ovenproof skillet (preferably cast-iron). Stir in chopped cilantro.
• For cornbread topping:
• Preheat oven to 400°F. Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend. Whisk remaining corn puree, whole milk, melted butter, egg, and honey in medium bowl to blend. Add corn puree mixture to flour mixture and stir just until blended. Stir in 1/2 cup grated cheddar cheese. Sprinkle remaining 3/4 cup cheddar cheese over pie filling in skillet. Drop cornbread batter by large spoonfuls atop pie filling. Spread cornbread batter evenly to cover pie filling completely.
• Bake tamale pie until cornbread topping is deep golden brown and tester inserted into center comes out clean, 30 to 40 minutes. Serve tamale pie hot, passing sour cream alongside.
• Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.

Steps:

• For pie filling:.
• Char poblano chiles and bell pepper directly over flame or in broiler until blackened on all sides. Transfer chiles and bell pepper to large bowl; cover and let steam 10 minutes. Peel, seed, and coarsely chop chiles and bell pepper.
• Stir cumin seeds and coriander seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 3 minutes. Remove seeds from heat and cool completely. Finely grind toasted seeds in spice mill or in mortar with pestle. Transfer to small bowl and set aside.
• Coarsely puree thawed corn kernels in processor. Cover and refrigerate corn puree until ready to use.
• Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Working in batches, add pork to pot and sauté until brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to medium bowl. Add remaining 1 tablespoon oil to pot, then add chopped onions and sauté until tender, about 5 minutes. Add ground spice mixture, garlic, jalapeño, and oregano; stir 1 minute. Return pork and any accumulated juices to pot. Add chicken broth, scraping up any browned bits. Add salsa verde and bring to boil. Reduce heat; cover partially and simmer 30 minutes. Add chopped chiles, chopped bell pepper, and half of corn puree to pork mixture; cover partially and simmer until pork is very tender, stirring occasionally, about 1 hour 15 minutes longer. Season pie filling to taste with coarse salt and pepper. DO AHEAD: Pie filling can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm pie filling, stirring over medium heat, before continuing.Transfer pie filling to 10-inch-diameter 2 1/2-inch-deep ovenproof skillet (preferably cast-iron). Stir in chopped cilantro.
• For cornbread topping:.
• Preheat oven to 400°F Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend. Whisk remaining corn puree, whole milk, melted butter, egg, and honey in medium bowl to blend. Add corn puree mixture to flour mixture and stir just until blended. Stir in 1/2 cup grated cheddar cheese. Sprinkle remaining 3/4 cup cheddar cheese over pie filling in skillet. Drop cornbread batter by large spoonfuls atop pie filling. Spread cornbread batter evenly to cover pie filling completely.
• Bake tamale pie until cornbread topping is deep golden brown and tester inserted into center comes out clean, 30 to 40 minutes. Serve tamale pie hot, passing sour cream alongside.

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.

Steps:

• Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast-iron skillet, heat the olive oil until shimmering. Add the pork and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the just starting to brown but not cooked through, about 5 minutes.
• Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the pork is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, 5 to 7 minutes; stir in the corn kernels.
• Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and beat vigorously until the batter is fluffy, 1 to 2 minutes. Fold in 1/2 cup of the cheese.
• With the chili off the heat, spoon the cornbread batter on top and gently spread it in an even layer. Scatter the pickled jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Let stand 5 minutes before serving. Serve topped with hot sauce and sour cream.

Steps:

• Make the pork mixture
• In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
• Make the topping
• Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
• Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.