Tamale Pie

at a glance
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Servings 8 servings
4.3 — Votes 12 votes

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Tamales are a family holiday tradition for us, but usually a LOT of work. This incredibly delicious Tamale Pie is a breeze to whip up and is made with only the best ingredients! This is a great meal to prepare for when you’re ready for a break from other holiday fare.

Top down view of tamale pie in a casserole dish on a grey surface. There is a scoop out of the casserole. It's topped with slices of avocado and jalapeno.

Before we get to the Tamale Pie, I have to give you a baby update!

We got to see our baby girl (via sonogram) two days ago!! I was trying so hard not to giggle and cry in an effort to keep my belly (and the feed) still …but gosh, it was hard. I’ve known that she’s in there, of course, and we’ve gotten to see her twice before (at our 12-week and 20-week sonograms), but seeing her looking like such a BABY made me melt. Our doctor ordered the sonogram because she wanted to check on Cricket’s (nickname) weight and head size. We know that the weights are just a prediction and can vary quite a bit, but we were eager to get *some* kind of an idea. What we learned about baby girl Cricket…

  • She’s in the 70th % for total body weight!
  • She has LONG legs and a nice big belly.
  • She has the BIGGEST cheeks! I couldn’t get over those cheeks.
  • She has noticeably long eye lashes and a lot of hair on her head.
  • She’s head-down (for now and hopefully to stay).
  • She was a awake, wiggling around, and kept playing with her little toes.

Confession: I’m not a person who gushes over babies …but I think the switch has flipped. I can’t wait to kiss those cheeks and I can’t wait to see her eyes. Well, I can wait …I want her to stay safe in my belly for as long as she needs, but golly am I SO looking forward to the day that I get to meet the little squish.

Slice of tamale pie on a stack of two light pink plates. There are a couple bottles of Topo Chico sparkling water in the background and a casserole dish. The slice of pie is topped with a dollop of sour cream and a sprinkle of cilantro.

While we were there, we were filling out some paperwork and we got to one spot on the form where we’d need to write her Social Security Number (once we have it). Between those cheeks and talking to the staff about when she’d get her social, it hit me like a ton of bricks …she’s her OWN PERSON. She’s got cheeks, eyelashes, legs for days, her own unique personality, and will have a social security number. HOW COOL IS THAT? I almost feel silly admitting that it took cheeks and a mention of a social security number for it to really hit home, but that’s what it took for my baby switch to flip.

I got home after that appointment, now REALLY *understanding* that a HUMAN BEING is on her way to our house, even more eager to get everything in order for her arrival. I made a few more “we need/need to do” lists and got to work. My husband has been incredibly helpful with the household honey-do’s and I’ve been honing my Amazon ordering skills. 😉

I’ll be sharing our complete registry soon and will publish another long-form 3rd Trimester Recap when we’re closer to her arrival, but I couldn’t wait to share about how we got to see those sweet, sweet cheeks.

Top down of tamale pie on a light pink plate. It is topped with slices of jalapeno, cilantro, and avocado cubes.

OKAY, ready to talk Tamale Pie? We made this pie about two months ago and, I have to tell you, my husband has been RAVING about it ever since. I’ll walk up to him saying “oh man, this Tamale Pie was so good …Cassy, is the recipe on your blog?” The answer has been “not yet” for months …but no longer! I wanted to queue this special recipe for RIGHT NOW because tamales are such an important part of the Winter/Holiday season here in South Texas. It’s a coin toss whether you’ll find my family dining on turkey or tamales at large gatherings this time of year.

If you’re new to the tamale world, I’ll fill you in! A tamale (usually made in BULK and with a lot of love) is traditionally made with a slather of masa (corn paste) on a corn husk. A spoonful of shredded meat (pork, chicken, beef) is placed along the center and the whole thing is rolled up. The tamales (a corn husk wrapped taco-size) are then all baked together until firm. They’re traditionally served with chili or salsa and are SO good. While individual tamales are a lot of work, this tamale pie IS SO EASY.

Tamale Pie Ingredients

For the Pork

  • 5-7 pounds of bone-in pork shoulder roast (3-4 pound boneless)
  • 1 tablespoon of chili powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon of dried oregano
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 4 cloves of garlic
  • 1 cup of chicken broth
  • 2 bay leaves
  • 2 tablespoons of butter

For the Tamale Filling

  • 6 ounces of tomato paste
  • 2 tablespoons of lime juice (about one small lime)
  • 1 teaspoon of sea salt
  • 2 tablespoons plus 2 teaspoons of chili powder
  • 2 tablespoons plus 2 teaspoons of cumin
  • 1 tablespoon plus 1 teaspoon of dried oregano

For the Masa Topping

  • 3 cups of masa
  • 1 1/2 sticks of melted butter
  • 3 cups of chicken broth
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of sea salt
Chunks of pork shoulder on a cutting board seasoned with seasoning.
Shredded pork shoulder in a large glass bowl.
Shredded beef in a casserole dish.
Pork shoulder that has been seared in an instant pot.
Shredded pork with seasoning in a large glass bowl.
Bowl of masa.
Pork shoulder with bay leaves and broth in an instant pot.
Seasoned shredded pork in a large glass bowl.
Masa covered casserole in a casserole dish.

How to Make Tamale Pie

  1. Season, cook, and shred the pork – cut the pork shoulder roast into 3-4 equal-sized pieces, season it with the chili powder, cumin, oregano, salt, and pepper, and cook it using either the Instant Pot, slow cooker, or stovetop (full directions in the recipe card below!). Once the meat is finished, finely shred it using two forks or the paddle attachment of your stand mixer.
  2. Preheat the oven to 350°F.
  3. Make the filling – mix together the shredded pork with tomato paste, lime juice, chili powder, oregano, and cumin. Then, layer the pork into the bottom of a 9×13 casserole dish.
  4. Make the masa topping – mix together the masa, melted butter, salt, baking powder, and broth (1/2 of a cup at a time). The topping should be the consistency of bread dough. Add additional broth to the batter, if needed, to achieve desired consistency.
  5. Layer the masa topping on top of the pork and bake – spread the prepared masa on top of the pork, cover with foil, and bake for 30 minutes at 350°F. Remove the foil and continue to bake for an additional 10 minutes.
  6. Serve and enjoy!
Slice of tamale pie on a stack of two light pink plates. There are a couple bottles of Topo Chico sparkling water in the background and a casserole dish. The slice of pie is topped with a dollop of sour cream and a sprinkle of cilantro.
a plate of pork carnitas tacos garnished with lime wedges and cilantro

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Tamale Pie

By: Cassy Joy Garcia
4.3 — Votes 12 votes
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Servings: 8 servings
Tamales are a family holiday tradition for us, but usually a LOT of work. This incredibly delicious Tamale Pie is a breeze to whip up and is made with only the best ingredients! This is a great meal to prepare for when you’re ready for a break from other holiday fare. 

Ingredients  

For the Pork

  • 5-7 pounds bone-in pork shoulder roast (3-4 pounds boneless)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 cloves garlic
  • 1 cup chicken broth
  • 2 bay leaves
  • 2 tablespoons butter

For the Tamale Filling

  • 6 ounces tomato paste
  • 2 tablespoons lime juice about one small lime
  • 1 teaspoon sea salt
  • 8 teaspoons chili powder
  • 8 teaspoons ground cumin
  • 4 teaspoons dried oregano

For the Masa Topping

  • 3 cups masa
  • sticks butter melted
  • 3 cups chicken broth
  • teaspoons baking powder
  • teaspoons sea salt

Instructions

To make the pork:

  • 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. 

Instant Pot Method:

  • 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. 
  • 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. 
  • 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. 

Slow Cooker Method:

  • 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. 
  • Place the lid on the slow cooker and cook for 4 hours on high or 6 to 8 hours on low. 
  • Spoon the pork into a large bowl, and once cooled, shred with two forks. 

Stovetop Method:

  • 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. 
  • 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. 
  • Spoon the pork into a large bowl, and once cooled, shred with two forks. 

For the Tamale Pie:

  • Preheat oven to 350°F.
  • 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 9×13 casserole dish.
  • 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.
  • Spread the prepared masa on top of the pork, cover with foil, and bake for 30 minutes at 350°F.
  • Remove the foil and continue to bake for an additional 10 minutes.
  • Serve and enjoy!

Nutrition Information

Nutrition Facts
Tamale Pie
Amount per Serving
Calories
641
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
171
mg
57
%
Sodium
 
2048
mg
89
%
Potassium
 
1086
mg
31
%
Carbohydrates
 
42
g
14
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
41
g
82
%
Vitamin A
 
2002
IU
40
%
Vitamin C
 
8
mg
10
%
Calcium
 
211
mg
21
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

 
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Claudia says

    Claudia —  12/14/2017 At 12:50

    Hi Cassy!! I can totally relate! I’m only 12 weeks pregnant but now that the baby is a fully formed tiny human it really sinks in!!!! I can’t wait to look through your registry picks. By the way, what brand of masa do you use for the recipe?
    Thank you for all you do!!!

    • Cassy says

      Cassy —  12/18/2017 At 15:18

      I order THIS masa!

  2. Cassie Kellison says

    Cassie Kellison —  12/14/2017 At 17:27

    I can’t wait to make this! I love tamales but they’re so time consuming I usually only make them once or twice a year. I can’t wait to give this a try!

    • Cassy says

      Cassy —  12/18/2017 At 15:19

      I hope you love it, Cassie!

  3. Cassie Kellison says

    Cassie Kellison —  12/18/2017 At 21:30

    So dang good! This was dinner tonight (11year old approves! He went back for seconds!)

    • Cassy says

      Cassy —  12/21/2017 At 21:21

      Awesome!!

  4. Albert Bevia says

    Albert Bevia —  12/19/2017 At 12:20

    Congrats on your healthy baby girl that is on the way 🙂 I haven´t eaten tamales in sooo many years! this brought back memories, I gotta say, that pork with the spices had my mouth drooling, this is a MUST try recipe

    • Cassy says

      Cassy —  12/21/2017 At 21:21

      I hope you love it!

  5. Taryn Garcia says

    Taryn Garcia —  12/24/2017 At 22:07

    Amazing! Subbed chicken breast for pork.

    • Cassy says

      Cassy —  12/29/2017 At 12:34

      Nice!

  6. Taryn Garcia says

    Taryn Garcia —  12/25/2017 At 12:16

    Amazing! Definitely satisfied my tamale craving.

    • Cassy says

      Cassy —  12/29/2017 At 12:33

      Awesome!!

  7. Andrea says

    Andrea —  01/13/2018 At 21:29

    I made this recipe exactly as it was written, and it is an absolute “KEEPER”! Thank you Cassy!!

    • Cassy says

      Cassy —  01/17/2018 At 12:27

      Awesome!! So glad you liked it, Andrea!

  8. Dani says

    Dani —  01/30/2018 At 11:34

    I’m making this in a casserole dish and plan to freeze it (for next week when I have my baby). Should I cook it fully? And how long/what temp should I reheat in oven? thanks!!

    • Chelsea says

      Chelsea —  12/25/2022 At 19:35

      5 stars
      Made this on Christmas Day… it was a huge hit!! We had some skeptics but everyone ended up raving over this. Thank you for our new Christmas tradition recipe!

    • Melissa Guevara says

      Melissa Guevara —  12/28/2022 At 10:05

      We are so touched to hear that, Chelsea! We are honored to be a part of your new Christmas tradition! Thank you so much for taking the time to share with us. -Team FF

  9. Anna says

    Anna —  02/06/2018 At 22:20

    What size is your cast iron for this recipe. Plan on making it soon

  10. Jess says

    Jess —  04/30/2018 At 09:46

    What size cast iron are y’all using?

  11. Michelle says

    Michelle —  11/14/2018 At 20:03

    Fantastic! I made this tonight. Very authentic and delicious!

  12. Elizabeth says

    Elizabeth —  08/23/2020 At 09:24

    I was so hoping this was going to be good. The masa mixed together perfectly, but it needed a separate sauce because after baking, it was dry as chalk. I am going to try to steam heat the leftovers to see if that is a better way of cooking it. Maybe cooking it in a water bath would have worked.

    • Sharon says

      Sharon —  12/26/2020 At 19:17

      Oh dear, Elizabeth, did you use masa, or Maseca flour? You need the fresh, moist masa.

  13. Alexa says

    Alexa —  01/16/2021 At 07:32

    The write up says tamales are sometimes made with beef. I have a couple beef roasts in my freezer that need a purpose… think they could be subbed in here or would beef tamales need a whole different seasoning profile? Ps. I make this recipe allllthe time and love it! It’s a go-to when I’m entertaining! Thank you for sharing it!

    • Brandi Schilhab says

      Brandi Schilhab —  01/18/2021 At 09:07

      Use the beef – that would work great here!!

  14. Carrie says

    Carrie —  12/17/2022 At 20:30

    This recipe says 5-7 pounds of pork but it’s only one casserole!

    • Melissa Guevara says

      Melissa Guevara —  12/19/2022 At 14:05

      Hi Carrie! I know that seems like a lot, but it’s what we used! We did go back and specify that it was a bone-in pork shoulder, so some of the weight comes from the bone itself, and we also trimmed away the fat cap. It’s definitely a hearty and fulfilling casserole! -Team FF

  15. Jamie says

    Jamie —  12/24/2022 At 16:28

    5 stars
    So yummy! Hubs said, “How can we have this every day?” Even the picky teenager complimented it! I added a layer of pinto beans under the pork. Big hit!!!

    • Melissa Guevara says

      Melissa Guevara —  12/28/2022 At 10:01

      That is so great, Jamie! We are so glad this recipe was a hit for your family. Thank you so much for taking the time to share with us and for sharing your super thoughtful addition of pinto beans. YUM! -Team FF

  16. Aimee says

    Aimee —  01/03/2023 At 07:04

    5 stars
    Amazing! Have had some wild craving for tamales and this hit the spot and was so easy. Even my husband, who doesn’t love tamales, love this!

    • Brandi Schilhab says

      Brandi Schilhab —  01/03/2023 At 10:00

      We’re so glad to hear that, Aimee! I love this recipe, too!!