Matt’s a huge mexican food fan. For a majority of my life I didn’t really eat mexican food, well besides quesadillas. I don’t like spicy foods and I don’t like raw onions. But since it’s Matt’s favorite food, I eat a lot more mexican food these days.
Sometimes I get tired of the usual rice, beans, meat, and salsa burritos. That’s why when I saw this carnitas tamale pie on Pinterest, I couldn’t wait to make it. I used leftover pork shoulder, but you could use chicken as well. Just add some taco seasoning to add some more mexican flair to it.
I absolutely loved this recipe. I can’t wait to make it again because it was so yummy. The cornmeal layer is like a soft cornbread and has great flavor to it from the creamed corn and green chilies. It’s sweet but it works well. And then there’s the meaty, enchilada sauce layer topped with cojita and melty cheeses.
Definitely making this again.
Recipe from Pinch of Yum
1/3 cup all-purpose flour
1/4 cup yellow corn meal
1 1/2 tablespoons granulated sugar
1/2 tablespoon baking powder
1/8 teaspoon salt
1 tablespoons vegetable oil
1/2 can diced green chiles
1/6 cup milk
1/2 can cream corn
2 cups leftover carnitas
1/2 cup enchilada sauce
1/2 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)
1. Preheat oven to 400 degrees.
2. Whisk the cornmeal, flour, salt, baking powder, and sugar. 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 (or larger, depending on how thick you want it) for 25 minutes or until set. Since it’s a tamale-like base, it won’t be completely dry like a cornbread. It’s supposed to be just a little soft.
4. Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
5. Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes.
6. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
7. Top with chopped cilantro or green onions, allow to cool for 5 minutes, and cut into slices or scoop into bowls.