Pork Tamale Pie Food

PORK TAMALE PIE

Steps:

• Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
• Combine tomatoes, onion, pepper, garlic, chili powder, oregano, cumin, and 1/4 teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, 1 teaspoon salt and 1/2 teaspoon pepper; place on top of tomato mixture.
• Bake, uncovered, until pork is fork tender, 3 1/2 to 4 hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
• Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
• Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
• Let stand 10 minutes before serving.

PORK TAMALES

Steps:

• Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.
• Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.
• Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.
• Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

TAMALE PIE

Steps:

• Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
• Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
• Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
• Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
• Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

BEEF AND PORK TAMALE PIE

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
• The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
• Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.

PORK TAMALE POT PIE WITH CORNBREAD CRUST

Steps:

• Make pork mixture: In a large skillet cook onion and bell peppers in the oil over moderately-low heat, stirring, until the onion is softened.
• Add the pork and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
• Stir in tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
• Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
• Spoon mixture into shallow 2 ½ quart casserole.
• (may be made 1 day in advance).
• Preheat oven to 400°F.
• Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
• Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
• Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.

PULLED PORK TAMALE PIE

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.

PORK AND POBLANO TAMALE PIE

Steps:

• For pie filling:.
• Char poblano chiles and bell pepper directly over flame or in broiler until blackened on all sides. Transfer chiles and bell pepper to large bowl; cover and let steam 10 minutes. Peel, seed, and coarsely chop chiles and bell pepper.
• Stir cumin seeds and coriander seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 3 minutes. Remove seeds from heat and cool completely. Finely grind toasted seeds in spice mill or in mortar with pestle. Transfer to small bowl and set aside.
• Coarsely puree thawed corn kernels in processor. Cover and refrigerate corn puree until ready to use.
• Heat 1 tablespoon vegetable oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Working in batches, add pork to pot and sauté until brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to medium bowl. Add remaining 1 tablespoon oil to pot, then add chopped onions and sauté until tender, about 5 minutes. Add ground spice mixture, garlic, jalapeño, and oregano; stir 1 minute. Return pork and any accumulated juices to pot. Add chicken broth, scraping up any browned bits. Add salsa verde and bring to boil. Reduce heat; cover partially and simmer 30 minutes. Add chopped chiles, chopped bell pepper, and half of corn puree to pork mixture; cover partially and simmer until pork is very tender, stirring occasionally, about 1 hour 15 minutes longer. Season pie filling to taste with coarse salt and pepper. DO AHEAD: Pie filling can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm pie filling, stirring over medium heat, before continuing.Transfer pie filling to 10-inch-diameter 2 1/2-inch-deep ovenproof skillet (preferably cast-iron). Stir in chopped cilantro.
• For cornbread topping:.
• Preheat oven to 400°F Whisk flour, yellow cornmeal, baking powder, salt, and chili powder in large bowl to blend. Whisk remaining corn puree, whole milk, melted butter, egg, and honey in medium bowl to blend. Add corn puree mixture to flour mixture and stir just until blended. Stir in 1/2 cup grated cheddar cheese. Sprinkle remaining 3/4 cup cheddar cheese over pie filling in skillet. Drop cornbread batter by large spoonfuls atop pie filling. Spread cornbread batter evenly to cover pie filling completely.
• Bake tamale pie until cornbread topping is deep golden brown and tester inserted into center comes out clean, 30 to 40 minutes. Serve tamale pie hot, passing sour cream alongside.

SPICY PORK TAMALE PIE WITH PICKLED JALAPEñOS

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

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.