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-PICADILLO TAMALES
Pork sweetened with raisins fills these tasty tamales. The banana leaf wrappers give them even more flavor.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
- Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
- Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
PORK PICADILLO TAMALE PIE
Picadillo, a spiced ground meat found in many Latin dishes, gets an updated take in this perfect-for-company dish.
Provided by Bree Hester
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
- Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
- Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
- Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
- Bake 2 to 3 minutes or until cheese melts and bubbles.
Nutrition Facts : ServingSize 1 Serving
PULLED PORK WITH TWO CHILES TAMALE POT PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield s: 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.
- Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.
- Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
- Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.
- To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
- Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.
- Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.
TAMALE PIE
Make the filling for this classic Southwestern casserole by cooking pork with roasted poblanos and pungent spices like chili powder, cinnamon and cloves. Top with an easy cornbread crust that gets baked to perfection.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 25
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.
PORK TAMALE POT PIE WITH CORNBREAD CRUST
This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 754.1, Fat 42.9, SaturatedFat 17.4, Cholesterol 151.3, Sodium 778.5, Carbohydrate 63.2, Fiber 5.9, Sugar 12.8, Protein 32.2
OLD-SCHOOL TAMALE PIE
Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.
Provided by Aymee
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
- Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
- Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g
EASY TAMALE PIE
Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.
Provided by Quinn Floch
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
- Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
- Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g
PORK AND POBLANO TAMALE PIE
Provided by Molly Stevens
Categories Pork Roast High Fiber Dinner Cheddar Hominy/Cornmeal/Masa Chile Pepper Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 28
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.
- Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
TAMALE PIE
Steps:
- Marinate and cook pork:
- Combine juice, garlic, cumin, and 1 teaspoon salt in a large bowl, then whisk in oil. Add pork and toss to coat, then marinate, covered and chilled, turning occasionally, 3 hours.
- Drain pork, reserving marinade, then put pork in pressure cooker and add enough water to cover. Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 30 minutes. Remove from heat and let pressure fall naturally.
- Make filling:
- When pork is cool enough to handle, drain, discarding liquid, and coarsely shred. Heat 2 tablespoons oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then lightly brown pork, stirring, until crisp.
- Transfer pork to a bowl with a slotted spoon, then add chorizo and ham to skillet and cook, stirring frequently, until slightly crisp, about 5 minutes. (If chorizo is very lean, add 1 tablespoon oil.) Add onions and bell peppers and cook over medium heat, stirring frequently, until tender but not browned, about 15 minutes. Add paprika and cook, stirring, 1 minute.
- Return pork to skillet, then add tomatoes with their juice, tomato paste, Sherry, and reserved marinade. Simmer, covered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat and keep warm, covered. Prepare crust and bake pie: Preheat oven to 400°F with rack in middle. Oil a 13- by 9-inch glass baking dish.
- Bring broth and 1 cup hot water to a boil in a small saucepan, then remove from heat and cover.
- Combine baking powder and 1/2 teaspoon salt in a large bowl. Whisk in oil until smooth, then stir in cornmeal. Stir in hot broth and let stand, uncovered, 10 minutes.
- Stir eggs into cornmeal mixture. Set aside 1 1/2 cups batter (for top crust).
- Stir corn kernels into remaining batter (for bottom crust) and spread over bottom and up sides of baking dish. Spoon filling into crust and sprinkle with cheese.
- Stir remaining 1/4 cup hot water into reserved batter and spread over top. Bake until top is browned, about 40 minutes. Let stand 15 minutes before slicing.
PORK PICADILLO
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 1h
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
- Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
- Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.
More about "pork picadillo tamale pie recipes"
PORK TAMALE PIE | THE MERRY GOURMET
From merrygourmet.com
PORK PICADILLO RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
TAMALE PIE - A QUICK & EASY RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
PORK PICADILLO PIE RECIPE RECIPE
From crecipe.com
PORK PICADILLO PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
LEAN PICADILLO PIE RECIPE | YUMMLY
From pinterest.com
TAMALES DE PICADILLO | RECIPELION.COM
From recipelion.com
MOLE-STYLE PORK & TAMALE PIE RECIPE | EATINGWELL
From eatingwell.com
HEALTHY CUBAN TAMALE (PICADILLO) PIE | DEATHCABFORFOODIE
From deathcabforfoodie.wordpress.com
PORK LOVER'S TAMALE PIE - TASTE AND TELL
From tasteandtellblog.com
LEFTOVER PULLED PORK TAMALE PIE - OUR SALTY KITCHEN
From oursaltykitchen.com
EASY PORK TAMALE PIE WITHOUT CORNBREAD | KITCHEN DREAMING
From kitchendreaming.com
TAMALE PIE | KING ARTHUR BAKING
From kingarthurbaking.com
PORK RECIPES | RECIPE | TAMALE PIE, RECIPES, BAKED DISHES
From pinterest.com
TAMALE PIE (FREEZER FRIENDLY!) - SPEND WITH PENNIES
From spendwithpennies.com
RECIPE FOR PORK TAMALE PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK PICADILLO PIE RECIPE - PILLSBURY.COM
From pillsbury.com
EASY TAMALE PIE RECIPE | A MIND "FULL" MOM
From amindfullmom.com
PORK TAMALE PIE | AMERICA'S TEST KITCHEN
From americastestkitchen.com
PORK TAMALE PIE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK PICADILLO TAMALE PIE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PORK PICADILLO PIE - THERESCIPES.INFO
From therecipes.info
PORK AND POBLANO TAMALE PIE RECIPE | BON APPéTIT
From bonappetit.com
PICADILLO PIES RECIPE - MY BIG FAT CUBAN FAMILY
From mybigfatcubanfamily.com
PORK MANGO PICADILLO RECIPE : TAMALES RECIPE
From pioneerwomanhometown.galeborg.com
CARNITAS TAMALE PIE RECIPE - PINCH OF YUM
From pinchofyum.com
RECIPE: LEAN PICADILLO PIE (USING GROUND PORK, TOMATOES, RAISINS ...
From recipelink.com
PORK PICADILLO - RECIPES | COOKS.COM
From cooks.com
TAMALE PIE - ONION RINGS & THINGS
From onionringsandthings.com
PICADILLO FOR TAMALES FILLING - ALLMEXRECIPES
From allmexrecipes.com
HOW TO MAKE THE BEST TAMALE PIE CASSEROLE - MAMAGOURMAND
From mamagourmand.com
RECIPE OF ULTIMATE PORK PICADILLO | 999 + AMAZING QUICK RECIPES …
From hotdagorecipes.netlify.app
TOP 47 PORK PICADILLO TAMALE PIE RECIPE BETTYCROCKERCOM
From faqrecipes.com
PORK PICADILLO - GROUND PORK RECIPES
From worldrecipes.org
TAMALES DE PICADILLO - BIGOVEN.COM
From bigoven.com
PORK PICADILLO TAMALE PIE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love