EASY PORK TAMALE PIE WITHOUT CORNBREAD - KITCHEN DREAMING
Unlike other Tamale pies that start with a corn bread crust, this one uses masa harina typical of traditional tamales. It is then steam-baked in the oven and topped with salsa, salsa verde, sour cream, or you favorite hot sauce.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
- Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
- Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
- Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
- Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
- Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
- Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
- Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
- Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
- Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
- Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.
Nutrition Facts : ServingSize 1 slice (1/6th of casserole), Calories 431 kcal, CarbohydrateContent 41 g, ProteinContent 12 g, FatContent 24 g, SaturatedFatContent 2 g, CholesterolContent 22 mg, SodiumContent 1040 mg, FiberContent 3 g, SugarContent 6 g
EASY PORK TAMALE PIE WITHOUT CORNBREAD - KITCHEN DREAMING
Unlike other Tamale pies that start with a corn bread crust, this one uses masa harina typical of traditional tamales. It is then steam-baked in the oven and topped with salsa, salsa verde, sour cream, or you favorite hot sauce.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
- Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
- Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
- Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
- Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
- Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
- Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
- Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
- Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
- Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
- Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.
Nutrition Facts : ServingSize 1 slice (1/6th of casserole), Calories 431 kcal, CarbohydrateContent 41 g, ProteinContent 12 g, FatContent 24 g, SaturatedFatContent 2 g, CholesterolContent 22 mg, SodiumContent 1040 mg, FiberContent 3 g, SugarContent 6 g
BEST OF BOTH WORLDS ROAST CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
WORLD'S BEST SAVORY BEEF STEW RECIPES | ALLRECIPES
From allrecipes.com
WORLD'S BEST CHILI - PAULA DEEN
From pauladeen.com
CORNBREAD RECIPE - CAFE DELITES
From cafedelites.com
40 BEST RESTAURANTS IN THE WORLD IN 2020 - FOOD & WINE
From foodandwine.com
102 BEST THANKSGIVING SIDES | CLASSIC SIDES FOR ...
From foodnetwork.com
50 OF THE BEST BROCCOLI RECIPES WE’VE EVER TESTED | TASTE ...
From tasteofhome.com
BEST TACO SOUP RECIPE (MADE IN ONE POT IN 30 MINS!) - I ...
From iheartnaptime.net
24 BEST SIDES FOR GRILLED CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
WORLD'S BEST CHILI - PAULA DEEN
From pauladeen.com
THE BEST KETO BREAD RECIPES: 30 RECIPES YOU WON'T BELIEVE ...
From perfectketo.com
102 BEST THANKSGIVING SIDES | CLASSIC SIDES FOR ...
From foodnetwork.com
50 OF THE BEST BROCCOLI RECIPES WE’VE EVER TESTED | TASTE ...
From tasteofhome.com
BEST TACO SOUP RECIPE (MADE IN ONE POT IN 30 MINS!) - I ...
From iheartnaptime.net
24 BEST SIDES FOR GRILLED CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com
102 BEST THANKSGIVING SIDES | CLASSIC SIDES FOR ...
From foodnetwork.com
50 OF THE BEST BROCCOLI RECIPES WE’VE EVER TESTED | TASTE ...
From tasteofhome.com
BEST TACO SOUP RECIPE (MADE IN ONE POT IN 30 MINS!) - I ...
From iheartnaptime.net
24 BEST SIDES FOR GRILLED CHICKEN - INSANELY GOOD
From insanelygoodrecipes.com