Get ready to transform your dinner table with a mouthwatering Mexican classic that will have everyone begging for seconds! This Shredded Beef Tamale Pie isn't just a meal—it's a culinary journey that combines tender, slow-cooked beef, rich spices, and a golden cornmeal crust that will make your taste buds dance with joy. Whether you're craving a hearty family dinner or looking to impress your guests with an authentic Mexican-inspired dish, this recipe is your ticket to a truly unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 package cornmeal (for tamale dough)
- 1 cup shredded cheese
Instructions
- Prepare the beef by trimming excess fat from the chuck roast and cutting it into large chunks.
- In a large Dutch oven or heavy-bottomed pot, heat a small amount of oil over medium-high heat. Brown the beef chunks on all sides until they develop a deep golden crust, about 3-4 minutes per side.
- Remove the beef and set aside. In the same pot, sauté chopped onions until translucent, about 3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Return the beef to the pot. Add diced tomatoes, beef broth, chili powder, and cumin. Stir to combine and ensure beef is well-coated with seasonings.
- Cover the pot and reduce heat to low. Simmer the beef for approximately 2-3 hours, or until the meat is extremely tender and can be easily shredded with a fork.
- Once beef is cooked, remove from liquid and shred using two forks. Reserve some cooking liquid for moisture.
- Preheat oven to 375°F (190°C).
- Prepare cornmeal dough by mixing cornmeal with water according to package instructions, creating a thick, spreadable consistency.
- In a 9x13 inch baking dish, spread half the cornmeal dough as a bottom layer. Top with shredded beef mixture.
- Cover the beef layer with remaining cornmeal dough, spreading evenly. Sprinkle shredded cheese on top.
- Bake in preheated oven for 30-35 minutes, or until cornmeal crust is golden and cheese is melted and bubbly.
- Let the tamale pie rest for 10 minutes before serving to allow it to set. Slice and serve hot.
Tips
- Choose the right cut of beef: Chuck roast is ideal for its marbling and ability to become incredibly tender when slow-cooked.
- Take your time with browning: Properly browning the meat develops deep, rich flavors that will elevate the entire dish.
- Don't rush the simmering process: Low and slow cooking is key to achieving melt-in-your-mouth beef that shreds easily.
- Moisture is crucial: Reserve some cooking liquid when shredding the beef to keep it juicy and flavorful.
- For extra flavor, consider adding a splash of lime juice or chopped fresh cilantro before serving.
- Let the pie rest after baking to allow the cornmeal crust to set and make cutting easier.
- Serve with optional toppings like sour cream, fresh salsa, or sliced jalapeños for a personalized touch.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
