Tamale Pie
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.
Servings: 8 servings
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
- 1½ sticks butter melted
- 3 cups chicken broth
- 1½ teaspoons baking powder
- 1½ 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 9x13 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!
Notes
Nutrition
Calories: 641kcal | Carbohydrates: 42g | Protein: 41g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 2048mg | Potassium: 1086mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2002IU | Vitamin C: 8mg | Calcium: 211mg | Iron: 9mg