pork enchilada tamale pie

corn tamale

Remember all that leftover pork in your fridge from those delicious carnitas?? (If you have no idea what I’m talking about, see my last post…) It would be sinful to let that stuff go to waste. So…thanks to another incredible recipe from pinchofyum.com, here is my latest food creation: pork enchilada tamale pie.

ingredients:

  • ⅔ cup all-purpose flour
  • ½ cup yellow corn meal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/2 can diced green chiles
  • ⅓ cup milk
  • 1 egg
  • 1 can cream corn
  • 2-3 cups leftover pork
  • 1 cup red enchilada sauce
  • 1 cup shredded white cheese (I used Pepperjack)
directions:
  1. Preheat the oven to 400 degrees. Mix together the cornmeal, flour, salt, baking powder and sugar.
  2. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined.
  3. Bake in a 9-inch square pan for about 25 minutes. Remember it won’t be completely dry like corn-bread because it’s a tamale-like base. It’ll be a little gooey…mmm.
  4. Poke holes in the crust and pour the enchilada sauce on top. Drain excess moisture out of the pork and arrange on top of the crust. Sprinkle with cheese.
  5. Reduce oven temperature to 350. Cover with foil and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
  6. Top with chopped cilantro, and pico de gallo. (see last post for recipe)

IMG_4733 corn tamale cropped corn tamale cropped2

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