Tamale Pie

Preparation 00:20 Cook Time 02:10 Total Time 2:30 Serves 6-8     adjust servings

 

Ingredients

For the Pork

  • 1, 3 pound pork shoulder roast
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic
  • 1 cup chicken broth
  • 2 bay leaves
  • 2 tablespoons butter

For the Tamale Filling

  • 7 ounces tomato paste
  • 2 tablespoons lime juice (about one small lime)
  • 1/2 teaspoon sea salt
  • 4 teaspoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons dried oregano

For the Masa Topping

  • 2 cups masa
  • 1 stick butter, melted
  • 1.5 cups chicken broth
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Instructions

To make the pork:

  1. Combine the chili powder, cumin, oregano, salt, and pepper in a small bowl. Cut the pork into 3-4 equal pieces and rub with the chili powder mixture. 
  2. Instant Pot Method:
    1. Set Instant Pot to "sauté" mode and add the butter. Once the butter is melted, add the pork to the pot and sear 3-4 minutes on each side, working in batches, until each side has a nice brown color. When pork is seared on all sides, add it all back to the pot along with chicken broth, garlic, and bay leaves. 
    2. Place the lid on the pot and ensure that the pressure valve is sealed. Press the "manual" button and set to cook for 90 minutes. 
    3. Once the timer goes off, manually release the pressure valve slowly. Remove the pork to a large bowl, and once cooled, shred with two forks. 
  3. Slow Cooker Method: 
    1. If you have a stovetop-friendly slow cooker insert, melt the butter over high heat. Add the pork to the pot and sear 3-4 minutes on each side, working in batches so that you don't overcrowd, until each side has a nice brown color. When pork is seared on all sides, add it all back to the pot along with chicken broth, garlic, and bay leaves. 
    2. Place the lid on the slow cooker and cook for 4 hours on high or 6 to 8 hours on low. 
    3. Spoon the pork into a large bowl, and once cooled, shred with two forks. 
  4. Stovetop Method: 
    1. Melt the butter over high heat in a heavy bottomed pot. Add the pork to the pot and sear 3-4 minutes on each side, working in batches so that you don't overcrowd, until each side has a nice brown color. When pork is seared on all sides, add it all back to the pot along with chicken broth, garlic, and bay leaves. 
    2. Place the lid on the pot and turn heat to medium/low. Simmer for 2+ hours, or until the meat easily shreds with a fork. 
    3. Spoon the pork into a large bowl, and once cooled, shred with two forks. 

For the Tamale Pie:

  1. Preheat oven to 350 F.
  2. Note: if your cast iron skillet isn't well seasoned, rub it down before the next step with olive oil or butter.
  3. Add the tomato paste, lime juice, salt, chili powder, oregano, and cumin to the shredded pork. Mix until fully combined. Layer the pork in the bottom of a cast iron skillet.
  4. In a separate medium sized bowl, mix together the masa, melted butter, salt, baking powder, and broth 1/2 cup at a time. It should be the consistency of bread dough. Add additional broth to the batter if needed to achieve desired consistency.
  5. Spread the prepared masa on top of the pork and bake for 30 minutes at 350F, or until the top is just slightly browned and no longer tacky. 

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Recipe Notes

 

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