Pork Tamale Casserole Recipes

PORK TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• For Filling:.
• Combine all filling ingredients in a large skillet.
• Bring to boil.
• Reduce to simmer. Simmer for 20 minutes.
• For Topping:.
• Combine all topping ingredients, and mix well. Mixture will be slightly lumpy.
• Assembly:.
• Pour filling into a large casserole dish. Smooth with the back of a spoon. Cover with topping mixture, again smoothing with spoon.
• Bake uncovered for 45 minutes.

PORK TAMALE CASSEROLE AUTHENTIC TASTE NO HUSK

Steps:

• Rub salt and pepper, as desired, on all sides of pork roast. If you don't want to use salt here, use onion, garlic or chili powder, or any combination. A garlic pepper blend would make a nice rub for the roast.
• Place in Crock Pot on low and cook for 6-8 hours, or overnight, until fork tender.
• Remove and shred with a fork. Using a knife, cut the shreds a few times so that they aren't too long and stringy.
• Note: Prepare the sauce while the roast is cooking and place in refrigerator for later. Place chiles, tomato, onion and garlic cloves in saucepan. Add enough water to cover. Place on stove top on medium heat for about 20 minutes, until vegetables are softened.
• With slotted spoon, remove everything from water to blender. Add indicated amount of chicken broth and cumin to blender. Process until smooth.
• You will only need about 1 1/2 cups sauce for the shredded pork. Start mixing about one cup sauce with the pork and add only enough to make it nicely coated but not dripping. Any leftover sauce can be used as a serving sauce or to flavor the masa.
• Set aside to prepare masa.
• Whisk together masa harina, baking powder and seasonings.
• Melt lard. You can melt it on the stovetop. I melted it in a glass measuring cup in the microwave for two minutes.
• Add melted lard to masa harina mixture. Mix well. It will look like wet sand like you would use to make sand castles.
• Add one cup of stock at a time and mix well after each addition.
• Preheat oven to 350℉.
• For this process, you will need two baking dishes, one that will fit in the other. I've used a 9x13 rectangle baking dish for the casserole itself. It fits into a 10x15 rectangle baking dish which will hold the water. Check your cupboards to see what you may have available. You can use anything that will allow you to cook inside another pan, as a water bath. It doesn't need to be a 10x15 baking dish. You could have a turkey roasting pan that will work, for instance.
• Spray the 9x13 rectangle baking dish with cooking spray. Spread half the masa dough in the same pan. Use the back of a spoon or spread and press down with your fingers. Spread all of the pork roast mixture on top of the masa dough. Drop spoonfuls of remaining masa dough evenly on top of pork roast mixture then carefully spread or press it until pork mixture is completely covered.
• Place the 9x13 baking dish inside the 10x15 baking dish. Cover with foil. You may need to cut two pieces of foil and fold them together vertically in order to make it wider. Leave a little opening so you can pour in water. Very carefully, place the baking pans into the oven. Using a spouted measuring cup, pour water into the lower baking pan, being careful not to overfill because it will boil and you don't want it to boil over into the casserole. Secure the foil.
• Bake for 1 1/2 hours. Check after an hour to see whether you need to add more water.
• When you remove from the oven, be very, very careful. If possible, remove the foil and take out the smaller baking dish first, leaving the one with the boiling hot water inside the oven until cooled. Once you remove the casserole, be certain the foil is still covering while it cools. When making the tamales as close to authentic as possible, you need to keep them covered so they don't dry out.
• Allow to cool for about 15- 20 minutes before serving. Cut into square pieces or cut into rectangles to mimic the look of a tamal that's been cooked in a corn husk.

PULLED PORK TAMALE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
• Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

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 CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
• Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

TAMALE CASSEROLE

Steps:

• Cut tamales into 3/4-in. slices. Place in a greased shallow 1-qt. baking dish. Top with half of the chili and onion. Sprinkle with 1/3 cup corn chips and shredded cheese. Top with remaining chili and onion., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with the remaining corn chips. Arrange cheese slices over top. Bake 5-10 minutes longer or until chips are crisp and cheese is melted.

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.

EASY TAMALE CASSEROLE

Steps:

• Heat oven to 400° F. In a 13x9-inch glass baking dish (3-quart), place the tamales (husked) so the bottom is completely covered (you may have to cut some in half).
• In medium bowl, mix chicken and salsa; spoon over tamales. Sprinkle with cheese. Cover dish tightly with foil sprayed with cooking spray to avoid sticking.
• Bake 25 to 35 minutes or until bubbly and cheese is partially melted. Remove from oven; uncover. Drop sour cream by tablespoonfuls over casserole. Garnish with fresh cilantro and avocado slices or finely chopped red onion.

MEXICAN PORK TAMALES

Steps:

• Cook the Pork.
• Remove the skin from the shoulder and chop into big chunks, pop in large saucepan and cover with at least 20 cups of water add seasoning's and bring to the boil, simmer for around 2 hours till meat can be shredded. When pork is ready remove from broth and leave to cool, DO NOT DISCARD THE BROTH.
• Prepare the MASA.
• In a large mixing bowl add 6 cups of Masa Flour, cumin, salt, pepper,garlic powder, paprika and baking powder. Add 6 cups of retained broth and beat in well, dissolve the lard in a bowl in a microwave, when liquid beat in to the dough for about 10 mins to get some air into the mix, makes for a fluffier masa. Leave covered to cool.
• Put your husks in a mixing bowl and cover with hot water to soften (about 30 mins).
• To make the Mole.
• fry onions till brown, add tomatoes, seasoning's and chillis add the remaining broth bring to the boil then turn down to simmer, add 1 cup of masa flour and stir until the mole thickens a bit. Leave to cool.
• Prepare the filling.
• Shred the pork with your fingers or 2 forks and put into a mixing bowl. Add mole until you have a nice moist mixture (not to runny)
• Make your Tamales.
• Take a husk place on a flat surface, take one tablespoon of masa dough and spread over husk to within 1 inch of the edges. Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk. Place in your steamer and steam for 90 mins, till cooked.
• Once cooked you can eat them or store in the freezer for later. I vacuum seal mine in pairs they will keep for 6 months (if you can keep your hands off them). Best eaten hot with a good slosh of salsa and a nice crisp salad. To reheat steam for about 10 mins or re heat in microwave for about 2 mins well covered until piping hot.