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.

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 TAMALE PIE

Steps:

• Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here. Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
• Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
• Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
• Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
• Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
• Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
• Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
• Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
• Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
• Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
• Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.Warm at 50% power until heated through.

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.

EASY CHEESY TAMALE CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Tamale sauce:In a medium pot fully combine chili powder, vegetable oil and flour and whisk until smooth over medium heat.Add beef stock, tomato paste and spices and continue stirring over medium heat for about 10 minutes.
• Making the Casserole:Place about 1 cup of the tamale sauce in a 9×13 baking pan. I use this baking pan as I like that is has easy grab handles. Remove corn husks from tamales and discard. Place tamales in the baking pan. I ended up using eleven tamales and saved the last one for a snack by itself. Wink Wink.Pour remaining sauce on top of tamales. It may look like too much sauce but it will be just perfect!Cover evenly with freshly grated cheese and sprinkle with green onions and cilantro.
• Bake:Bake for 35 minutes or until cheese has completely melted. Carefully remove from the oven and serve immediately. Sprinkle with cotija cheese if desired. Refrigerate any leftovers.

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.

PULLED PORK TAMALE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
• Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
• Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
• Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
• Bake until cornbread topping is golden brown, 30 to 45 minutes.