Growing up, there was nothing quite like my grandma’s Carnitas Tamale Pie. I can still remember the aroma of slowly simmered carnitas filling the kitchen, mingling with the warm spices of the tamale batter. It was the dish that brought our whole family together, every Sunday without fail.
As a child, I’d watch in awe as my grandma effortlessly layered the tender carnitas, sweet corn, and fluffy tamale dough into a baking dish. The way she’d sprinkle that signature blend of chili powder, cumin, and oregano over the top – it was pure magic. And the best part? When it emerged from the oven, all golden and bubbly, we’d dive in without a moment’s hesitation.
To this day, that first bite of Carnitas Tamale Pie takes me right back to those cherished family gatherings. The rich, meaty carnitas, the soft, pillowy tamale crust – it’s a flavor combination that’s just unbeatable. That’s why I’m so excited to share this recipe with you. Trust me, once you try it, Carnitas Tamale Pie is going to become a new weeknight staple in your household.
Table of Contents
Why This Carnitas Tamale Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Carnitas Tamale Pie
The key to this Carnitas Tamale Pie recipe is in the techniques I’ve perfected over the years. First, we’ll slow-cook the carnitas until they’re melt-in-your-mouth tender, infusing them with a symphony of spices. Then, we’ll craft a fluffy tamale dough that bakes up light and airy, creating the perfect contrast to the rich filling.
But the real magic happens when we layer everything together in the baking dish. The carnitas and their savory juices soak into the tamale crust, creating an irresistible fusion of flavors. And the final touch? A generous sprinkle of melted cheese and fresh cilantro on top. Trust me, your family is going to go absolutely wild for this Carnitas Tamale Pie.
Essential Ingredients You’ll Need
- Pork shoulder: The foundation of our carnitas filling, slow-cooked until it’s fall-apart tender.
- Spices: A blend of chili powder, cumin, oregano, and garlic powder to season the carnitas.
- Masa harina: The key ingredient for our fluffy tamale crust.
- Vegetable broth: Mixed into the masa harina to create a soft, pliable dough.
- Corn: Fresh or canned kernels add a touch of sweetness and texture.
- Cheese: Shredded cheddar or Monterey Jack for that gooey, melty topping.
- Cilantro: Fresh chopped cilantro brings a bright, herbaceous note.
Step-by-Step Carnitas Tamale Pie Instructions
Preparing Your Carnitas Tamale Pie
This Carnitas Tamale Pie is a true labor of love, but I promise it’s worth every minute. With a little bit of planning and some simple techniques, you’ll have a show-stopping dish on your hands. In total, the prep and baking time comes out to about 2 hours, but a good chunk of that is hands-off simmering time for the carnitas.
1- Start by seasoning the pork shoulder all over with the chili powder, cumin, oregano, and garlic powder. Place it in a slow cooker or Dutch oven and add enough water or broth to just cover the meat.
2- Slow-cook the carnitas for 3-4 hours on low, until the meat is fall-apart tender. Once it’s done, shred the pork using two forks.
3- While the carnitas are cooking, prepare the tamale dough. In a large bowl, whisk together the masa harina and vegetable broth until a soft, pliable dough forms. Stir in the corn kernels.
4- Grease a 9×13 baking dish and spread the tamale dough into an even layer on the bottom. Top with the shredded carnitas, distributing it evenly.
5- Sprinkle the shredded cheese over the top of the carnitas, then bake at 375°F for 30-35 minutes, until the tamale crust is golden brown and the cheese is melted and bubbly.
6- Remove the Carnitas Tamale Pie from the oven, garnish with fresh chopped cilantro, and serve hot.
Pro Tips for Success
The key to perfect Carnitas Tamale Pie is all in the preparation. Be sure to take the time to slow-cook the pork until it’s fall-apart tender, and don’t skimp on the seasoning – that blend of chili powder, cumin, and oregano is what really makes the filling shine.
When it comes to the tamale dough, the trick is to not overmix it. Gently fold in the broth and corn kernels until just combined. Overmixing can make the dough tough and dense. And don’t forget to grease the baking dish well – this will help the tamale crust release cleanly when you’re ready to serve.
Serving and Storing Your Carnitas Tamale Pie
Perfect Pairings for Carnitas Tamale Pie
Carnitas Tamale Pie is a meal in itself, but it also pairs beautifully with a few simple sides. I love serving it with a fresh green salad, some warm refried beans, and a big dollop of cool sour cream on top. And don’t forget the hot sauce – a drizzle of your favorite salsa or hot sauce takes this dish to the next level.
For drinks, an ice-cold Mexican beer or a refreshing margarita are the perfect accompaniments. Or if you’re looking for a non-alcoholic option, a pitcher of horchata or Jamaica iced tea would be delicious.
Storage and Make-Ahead Tips
Luckily, Carnitas Tamale Pie is the kind of dish that actually gets better the next day. The flavors have a chance to meld together, and the tamale crust stays nice and moist. You can store any leftovers in the fridge for up to 4 days, and simply reheat individual slices in the microwave or oven when you’re ready to enjoy them.
If you want to get a head start, you can even make the entire Carnitas Tamale Pie in advance. Assemble the dish as directed, then cover and refrigerate for up to 3 days before baking. When you’re ready to serve, just pop it in the oven and bake as usual.
Variations and Dietary Adaptations for Carnitas Tamale Pie
Creative Carnitas Tamale Pie Variations
While the classic version of Carnitas Tamale Pie is absolutely delicious, there are so many ways to put your own spin on it. For a spicier kick, try adding diced jalapeños or a sprinkle of cayenne pepper to the filling. You could also swap in shredded chicken or beef for the carnitas, or experiment with different types of cheese on top.
In the fall, I love making a version with roasted butternut squash and cranberries mixed into the filling. And for a lighter take, you could skip the tamale crust altogether and serve the carnitas over a bed of steamed rice or quinoa.
Making Carnitas Tamale Pie Diet-Friendly
Craving Carnitas Tamale Pie but trying to watch your carbs? No problem! You can easily adapt this recipe to fit a variety of dietary needs. For a low-carb version, simply swap the masa harina for almond flour or coconut flour in the tamale dough. You can also skip the dough altogether and serve the carnitas filling in lettuce wraps or atop a bed of cauliflower rice.
If you’re gluten-free, be sure to use gluten-free masa harina in the tamale crust. And for a dairy-free option, you can omit the cheese or use a plant-based shredded cheese alternative.
Frequently Asked Questions
Q: Can I use chicken or beef instead of pork for the carnitas?
A: Absolutely! Feel free to swap in shredded chicken or beef if you prefer. The cooking time may vary slightly, but the overall method will be the same.
Q: How do I know when the tamale crust is done?
A: The tamale crust is ready when it’s golden brown on top and springs back lightly when gently pressed. You can also insert a toothpick – it should come out clean when the crust is fully cooked.
Q: Can I make Carnitas Tamale Pie ahead of time?
A: Yes, this dish is perfect for meal prepping! You can assemble the entire pie and refrigerate it for up to 3 days before baking. Just add a few extra minutes to the baking time when you’re ready to serve.
Q: How many people does this recipe serve?
A: This Carnitas Tamale Pie recipe serves 6-8 people, depending on portion sizes. It’s a hearty, satisfying dish, so a 9×13 pan should feed a crowd.
Q: What if the tamale crust gets too dry?
A: If the tamale crust starts to look a bit dry or crumbly during baking, you can try lightly spraying it with a bit of water or broth. This will help keep it nice and moist.
Carnitas Tamale Pie
- Total Time: 35
- Yield: 6
Description
Savor the irresistible flavors of this Carnitas Tamale Pie! Tender carnitas, creamy cornbread, and melted cheese come together in this comforting, one-dish wonder.
Ingredients
– 2 cups shredded carnitas
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup milk
– 1/4 cup vegetable oil
– 1 egg
– 1 cup shredded cheddar cheese
Instructions
1. – Preheat oven to 400°F.
2. – In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. – In a separate bowl, combine the milk, vegetable oil, and egg.
4. – Pour the wet ingredients into the dry ingredients and stir until just combined.
5. – Spread the carnitas in the bottom of a greased 9-inch baking dish.
6. – Top the carnitas with the cornbread batter, smoothing it out evenly.
7. – Sprinkle the shredded cheese over the top.
8. – Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
9. – Let cool for 5 minutes before serving.
Notes
Feel free to customize the filling with your favorite toppings, such as diced onions, bell peppers, or jalapeños. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Conclusion
Carnitas Tamale Pie is the ultimate comfort food, and this recipe is sure to become a new family favorite in your household. With tender, flavorful carnitas layered between a fluffy tamale crust and melted cheese, every bite is pure bliss.
I hope you’ll give this recipe a try soon – I know your loved ones are going to go absolutely wild for it. And don’t forget to let me know how it turns out! I’d love to hear your thoughts and see your creations. Enjoy!
