SPICY PORK TAMALE PIE WITH PICKLED JALAPEñOS
This American tamale pie features a spicy pork chili topped with a cornbread batter made using masa harina instead of cornmeal. The chili gets its heat from a combination of poblano and jalapeño peppers, while store-bought enchilada sauce gives it an extra boost of flavor with minimal effort. Before baking, the cornbread batter is studded with pickled jalapeños for extra tangy heat.
Provided by Justin Chapple
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 23
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.
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
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
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