Growing up, Carnitas Tamale Pie was always a family favorite in our household. I can still remember the mouthwatering aroma wafting through the kitchen as my mom would pull it fresh out of the oven. The irresistible combination of tender, flavorful carnitas, fluffy cornbread, and melted cheese – it’s no wonder this dish became a staple for special occasions and cozy weeknight dinners.
Whenever I make Carnitas Tamale Pie now, it takes me right back to those memories. There’s just something so comforting about digging into a slice and savoring each bite. The way the crispy carnitas contrast with the soft, pillowy cornbread, all brought together by that gooey, melted cheese – it’s pure perfection. And let me tell you, this recipe is a total game-changer. I’ve perfected the technique over the years, and I’m so excited to share it with you.
Why This Carnitas Tamale Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Carnitas Tamale Pie
The secret to making this Carnitas Tamale Pie truly shine is all in the preparation. By slow-cooking the carnitas until they’re meltingly tender, you end up with a deeply flavorful meat that’s the star of the show. And the cornbread topping? It’s not your average dry, crumbly version – instead, it’s moist, fluffy, and infused with just the right amount of spices to complement the carnitas. Trust me, once you try this recipe, it’ll become a staple in your household too.
Essential Ingredients You’ll Need
To make this Carnitas Tamale Pie, you’ll need a few key ingredients:
- Pork shoulder – This cut of meat is perfect for the slow-cooked carnitas, as it becomes deliciously tender and juicy.
- Onion and garlic – These aromatics add depth of flavor to the carnitas.
- Spices – A blend of cumin, chili powder, and oregano gives the carnitas their signature taste.
- Cornmeal – The cornbread topping is made with a combination of cornmeal and all-purpose flour for the perfect texture.
- Cheese – Shredded cheddar or Monterey Jack cheese melts beautifully over the top of the pie.
Step-by-Step Carnitas Tamale Pie Instructions
Preparing Your Carnitas Tamale Pie
This Carnitas Tamale Pie is relatively straightforward to prepare, with the majority of the time spent on the slow-cooked carnitas. In total, you’re looking at about 2 hours of hands-off cooking time, plus an additional 30 minutes to assemble and bake the pie. The end result is well worth the wait, I promise!
1- Season the pork shoulder generously with salt, pepper, cumin, chili powder, and oregano. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the pork on all sides until it’s nicely browned.
2- Add the onions and garlic to the pot and cook until fragrant, about 2-3 minutes. Pour in enough broth or water to just cover the pork, then bring the mixture to a boil.
3- Reduce the heat to low, cover the pot, and let the carnitas simmer for 1.5-2 hours, until the meat is incredibly tender and practically falling apart.
4- Remove the pork from the liquid and shred it using two forks. Discard any excess fat or connective tissue.
5- In a baking dish, layer the shredded carnitas in an even layer. Top with the cornbread batter, spreading it out to the edges.
6- Bake the Carnitas Tamale Pie in a preheated oven until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 25-30 minutes. Top with shredded cheese and broil for 2-3 minutes until melted and bubbly.
Pro Tips for Success
The key to perfectly tender carnitas is all in the slow cooking. Don’t be tempted to rush the process – let the pork shoulder break down gradually for the best texture. Also, be sure to season the meat generously – this is what gives the carnitas their addictive flavor.
When it comes to the cornbread topping, don’t overmix the batter. This can lead to a dense, tough texture. Gently fold the ingredients together until just combined. And keep an eye on the pie as it bakes – you want the cornbread to be golden brown, but not dried out.
Serving and Storing Your Carnitas Tamale Pie
Perfect Pairings for Carnitas Tamale Pie
This Carnitas Tamale Pie is a meal all on its own, but it also pairs beautifully with a few simple sides. I love serving it with a fresh, crisp salad, some sautéed greens, or roasted vegetables. And of course, no Carnitas Tamale Pie is complete without a dollop of cool, creamy sour cream on top.
As for beverages, a refreshing margarita or an ice-cold Mexican beer are both fantastic options. This dish is also perfect for feeding a crowd at game day gatherings or Cinco de Mayo celebrations.
Storage and Make-Ahead Tips
Leftover Carnitas Tamale Pie will keep in the fridge for up to 4 days. To reheat, simply place a slice in the oven at 350°F until warmed through, about 10-15 minutes.
You can also make this dish ahead of time. Prepare the carnitas up to 3 days in advance and store it in the fridge. Then, when you’re ready to assemble the pie, just layer the carnitas in the baking dish and top with the cornbread batter. Bake as directed, and you’ve got a super easy, hands-off meal.
Variations and Dietary Adaptations for Carnitas Tamale Pie
Creative Carnitas Tamale Pie Variations
While the classic version is hard to beat, there are plenty of ways to put your own spin on Carnitas Tamale Pie. Try swapping out the pork for shredded chicken or beef. Or use a blend of cheeses, like cheddar and Monterey Jack, or even crumbled queso fresco.
You can also get creative with the cornbread topping. Mix in some diced jalapeños or roasted bell peppers for extra flavor and a bit of heat. Or fold in some fresh cilantro or scallions for a pop of freshness.
Making Carnitas Tamale Pie Diet-Friendly
To make this dish gluten-free, simply use a gluten-free all-purpose flour blend in place of the regular flour in the cornbread topping. For a low-carb version, you can swap the cornmeal for almond flour or use a keto-friendly baking mix.
And for our vegan friends, you can absolutely make a plant-based version of Carnitas Tamale Pie. Use shredded jackfruit or soy curls in place of the pork, and top it with your favorite dairy-free cheese.
Frequently Asked Questions
Q: Can I use a different cut of pork besides shoulder?
A: While pork shoulder is ideal for the slow-cooked carnitas, you can use other cuts like pork loin or even boneless, skinless chicken thighs. Just keep in mind that the cooking time may need to be adjusted.
Q: How long do I need to cook the carnitas?
A: The carnitas should simmer for 1.5-2 hours, until the meat is incredibly tender and shreds easily with a fork. This low and slow cooking method is essential for achieving the perfect texture.
Q: Can I make the Carnitas Tamale Pie ahead of time?
A: Absolutely! You can prepare the carnitas up to 3 days in advance and store it in the fridge. Then, when you’re ready to assemble the pie, just layer the carnitas in the baking dish and top with the cornbread batter. Bake as directed.
Q: How many people does this recipe serve?
A: This Carnitas Tamale Pie recipe will feed about 6-8 people, depending on appetite. If you’re feeding a larger crowd, you can easily double the recipe and bake it in a 9×13 inch pan.
Q: What should I do if the cornbread topping isn’t cooked through?
A: If the cornbread appears to be browning too quickly on top but still isn’t fully cooked in the center, simply cover the dish loosely with foil and continue baking until a toothpick inserted comes out clean.
Carnitas Tamale Pie
- Total Time: 50
- Yield: 8
Description
Indulge in the comforting and flavor-packed Carnitas Tamale Pie. This dish combines tender carnitas, tamale-inspired spices, and a creamy, cheesy topping for a satisfying and family-friendly meal.
Ingredients
– 2 lbs pork carnitas, shredded
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes
– 1 cup enchilada sauce
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp garlic powder
– 1/2 tsp oregano
– 1/4 tsp cayenne pepper
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 cup cornmeal
– 1 cup milk
– 2 eggs
– 1/4 cup butter, melted
Instructions
1. – Preheat oven to 375°F.
2. – In a large bowl, combine the shredded carnitas, black beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, garlic powder, oregano, and cayenne pepper. Mix well.
3. – Spread the carnitas mixture in a 9×13 inch baking dish.
4. – In a separate bowl, whisk together the cornmeal, milk, eggs, and melted butter until well combined.
5. – Pour the cornmeal mixture over the carnitas filling, spreading it evenly.
6. – Sprinkle the cheddar and Monterey Jack cheeses over the top.
7. – Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbly.
8. – Let cool for 5 minutes before serving.
Notes
Garnish with fresh cilantro, diced avocado, or a dollop of sour cream for added flavor and presentation. This dish can be made ahead and refrigerated or frozen for later use.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Conclusion
There’s just something so satisfying about digging into a slice of homemade Carnitas Tamale Pie. The flavors and textures come together in the most incredible way, creating a meal that’s both comforting and downright craveable. I hope this recipe becomes a new family favorite in your household, just like it is in mine. Enjoy!