I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Carnitas Tamale Pie
...in your mind.
Carnitas Tamale Pie

Carnitas Tamale Pie

Ingredients

    Filling
  • 1 cup diced onion, any color
  • 1 cup diced green pepper
  • Approximately 2 pounds cooked carnitas, recipe here
  • 1 cup green enchilada sauce
  • 1 cup green salsa
  • 1 tablespoon chipotle chili powder
  • 1 - 15 ounce can diced tomatoes, drained
  • 2 cups Monterey jack cheese
  • 1 teaspoon each kosher salt & fresh ground pepper
    Topping
  • 1/2 pound bacon, diced
  • 1/2 cup diced jalapenos, any color
  • 1 – 15 oz can whole kernel corn, drained
  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, beaten

Directions

    Make the filling
  1. Preheat oven to 375
  2. Heat a 12 inch cast iron pan or large oven proof pan over medium/high heat, add a couple tablespoons of oil and put in the onion and green peppers - cook until just softened, about 5 minutes
  3. Add remaining ingredients, stirring well to combine
    Make the topping
  1. Cook bacon, until just crispy and put on paper towels to drain
  2. Remove grease from pan, but leave a couple tablespoons in the pan and add the corn and jalapenos – cook until softened and remove
  3. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl - whisk to combine
  4. Then add the milk, butter and egg – mix well, then stir in the bacon, corn & jalapenos, and pour over filling
  5. Bake until top is firm, about 30 minutes or a toothpick push into the corn meal comes out clean
Carnitas Tamale Pie

Carnitas Tamale Pie

Ingredients

    Filling
  • 1 cup diced onion, any color
  • 1 cup diced green pepper
  • Approximately 2 pounds cooked carnitas, recipe here
  • 1 cup green enchilada sauce
  • 1 cup green salsa
  • 1 tablespoon chipotle chili powder
  • 1 - 15 ounce can diced tomatoes, drained
  • 2 cups Monterey jack cheese
  • 1 teaspoon each kosher salt & fresh ground pepper
    Topping
  • 1/2 pound bacon, diced
  • 1/2 cup diced jalapenos, any color
  • 1 – 15 oz can whole kernel corn, drained
  • 1 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, beaten

Directions

    Make the filling
  1. Preheat oven to 375
  2. Heat a 12 inch cast iron pan or large oven proof pan over medium/high heat, add a couple tablespoons of oil and put in the onion and green peppers - cook until just softened, about 5 minutes
  3. Add remaining ingredients, stirring well to combine
    Make the topping
  1. Cook bacon, until just crispy and put on paper towels to drain
  2. Remove grease from pan, but leave a couple tablespoons in the pan and add the corn and jalapenos – cook until softened and remove
  3. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl - whisk to combine
  4. Then add the milk, butter and egg – mix well, then stir in the bacon, corn & jalapenos, and pour over filling
  5. Bake until top is firm, about 30 minutes or a toothpick push into the corn meal comes out clean