Get ready to embark on a culinary adventure with our Chipotle Pulled Pork Tamale Pie! This mouthwatering Mexican dish combines tender, smoky pulled pork with a rich, flavorful masa crust that’s sure to impress your family and friends. With its layers of savory goodness and a hint of spice, this tamale pie is not just a meal; it's an experience that will have everyone coming back for seconds. Whether you're hosting a fiesta or simply craving something delicious, this recipe is your ticket to a delightful feast. Dive in and discover how to create this irresistible dish that will elevate your dinner game to new heights!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 3 pounds pork shoulder
- 2 tablespoons chipotle in adobo sauce
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 1/2 cups masa harina
- 1 1/2 cups chicken broth (for tamale dough)
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- Salt to taste
Instructions
- Prepare the pork shoulder by trimming excess fat and cutting into large chunks. Season generously with salt, cumin, and smoked paprika.
- In a large Dutch oven, heat a small amount of oil and sear the pork chunks until golden brown on all sides, creating a rich caramelized exterior.
- Add diced onions and minced garlic to the pot, sautéing until fragrant and translucent.
- Stir in chipotle in adobo sauce and 1 cup of chicken broth. Cover the pot and transfer to a preheated oven at 325°F (165°C).
- Slow cook the pork for approximately
- 5 to 3 hours, or until the meat is extremely tender and easily shreds with a fork.
- While the pork is cooking, prepare the tamale dough by mixing masa harina, baking powder, vegetable oil, and 1 1/2 cups chicken broth until a smooth, spreadable consistency is achieved.
- Once the pork is cooked, remove from oven and shred the meat using two forks, discarding any large pieces of fat.
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Spread half of the masa dough evenly across the bottom of the baking dish, creating a thick base layer.
- Layer the shredded chipotle pork evenly over the masa dough.
- Cover the pork with the remaining masa dough, creating a top layer that seals the filling.
- Bake in the preheated oven for 30-35 minutes, or until the tamale crust is golden brown and slightly crisp around the edges.
- Remove from oven and let rest for 10 minutes before serving. Garnish with fresh cilantro, sour cream, or your preferred toppings.
Tips
- Choose the Right Cut: For the best flavor and tenderness, opt for a well-marbled pork shoulder. The fat will render during cooking, keeping the meat juicy and flavorful.
- Sear for Flavor: Don’t skip the searing step! Browning the pork creates a depth of flavor that enhances the overall dish. Make sure your pot is hot enough to get a nice caramelized crust.
- Slow and Low: Patience is key when cooking the pork. Allow it to slow cook for the full
- 5 to 3 hours for perfectly tender meat that shreds easily.
- Perfecting the Dough: When mixing the masa harina for the tamale dough, ensure there are no lumps. The dough should be smooth and spreadable for an even texture.
- Layering Matters: Spread the masa dough evenly in the baking dish, ensuring the pork is well-covered for a balanced bite of flavors in every serving.
- Rest Before Serving: Let the tamale pie rest for about 10 minutes after baking. This allows the layers to set, making it easier to cut and serve.
- Garnish for Greatness: Elevate your tamale pie with fresh cilantro, sour cream, or avocado slices for a burst of freshness and color that complements the dish beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
