Pork Tamale Pie with Southwestern Crust - BigOven 193309

Pork Tamale Pie with Southwestern Crust

Ready in 1 hour
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Pork Tamale Pie with Southwestern Crust"

Share it:

This tasty tamale pie features tender chunks of pork, cooked in a spicy, sweet, cumin-flavored sauce. The topping is a crispy, cheesy cornbread crust.


Ingredients

Are you making this? 
-- Tamale Filling --
1 tablespoon Vegetable oil
1 teaspoon Salt
1/2 teaspoon Finely ground black pepper
2 pound Boneless pork loin; , trimmed of fat, cut into 1 1/2-inch cubes
2 cloves Garlic; , minced
1 cup Finely chopped onion
1/2 cup Chopped Anaheim chile peppers
1/2 teaspoon Ground cumin
2 teaspoon Chili powder
3 cups Canned crushed tomatoes
2 tablespoon Sugar
2 cups Fresh, or frozen and defrosted corn kernels
-- Cornmeal Crust --
1 cup Yellow cornmeal
2 tablespoon Sugar
1 cup All purpose flour
1 tablespoon Baking powder
2 tablespoon Melted Butter
3/4 cup Milk
1 Egg
1 cup Freshly grated Colby or mild Cheddar cheese
6 shakes Tabasco sauce

Original recipe makes 6 Servings

Servings  

Preparation

Make Tamale Filling:

In a 5-quart Dutch oven, heat the vegetable oil. Sprinkle the pork with the salt and pepper, and add it to the pan. Brown the pork on all sides, turning it frequently. When the meat is browned, about 6-8 minutes, add the garlic, onion and Anaheim chilies. Stir the vegetables and add the cumin and chili powder. Saute the vegetables for about 4 minutes, until the onion starts to become translucent. Add the tomatoes, stirring up any browned bits that have accumulated on the bottom of the pan. Add the sugar and corn, bringing the mixture to a boil. Reduce the heat and simmer, partially covered, for 30 to 45 minutes, until the pork is tender. Transfer the tamale filling to an ovenproof baking dish (about 2 1/2 quart size). Preheat the oven to 375 deg F. Make the crust. Spoon the mixture over the tamale filling and bake for 35 to 45 minutes, until the corn bread is browned and a toothpick inserted in the center comes out clean.

Making the cornmeal crust:

In a large mixing bowl, combine the cornmeal, sugar, flour, and baking powder, whisking to aerate the flour. Blend in the butter, milk, and egg, stirring until the batter is smooth. Fold in the cheese and Tabasco.

Credits

Added on Award Medal
Calories Per Serving: 692 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Pork Tamale Pie with Southwestern Crust

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free