Get ready for a taste sensation that will delight your taste buds and leave you craving for more with our ultimate guide to the best recipe for pulled pork tamale casserole. This innovative dish blends the smoky, tender goodness of pulled pork with the rich, flavorful layers of tamales, creating a casserole that is both satisfying and indulgent. Whether you're a seasoned home cook or a beginner in the kitchen, this article will provide you with the step-by-step instructions and expert tips you need to create a mouthwatering pulled pork tamale casserole that will steal the show at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
PULLED PORK TAMALE CASSEROLE
From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
- Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 50.6 g, Cholesterol 87.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 1796.9 mg, Sugar 8.1 g
PORK TAMALE CASSEROLE
A casserole with all the flavors of traditional tamales I use the Knorr brand chipotle cubes, that can be found in most major grocers. I also cook a whole pork shoulder and then shred the leftovers for various other meals.
Provided by Katie Y
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- For Filling:.
- Combine all filling ingredients in a large skillet.
- Bring to boil.
- Reduce to simmer. Simmer for 20 minutes.
- For Topping:.
- Combine all topping ingredients, and mix well. Mixture will be slightly lumpy.
- Assembly:.
- Pour filling into a large casserole dish. Smooth with the back of a spoon. Cover with topping mixture, again smoothing with spoon.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 414.6, Fat 26, SaturatedFat 11.7, Cholesterol 102.4, Sodium 579.6, Carbohydrate 32.7, Fiber 3.7, Sugar 5.8, Protein 15.3
PULLED PORK WITH TWO CHILES TAMALE POT PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield s: 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the dried peppers in a pot. Add 2 cups chicken stock and simmer at a low bubble until tender, 10 minutes. Seed the peppers.
- Puree the chipotle in adobo sauce in a food processor. Remove all but about 2 round tablespoons to a plastic bag and freeze for another use. Add the softened dried peppers and their broth to the food processor along with the oregano, coriander and cinnamon. Puree until smooth.
- Meanwhile, sprinkle the pork with salt and pepper. Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat, add the pork, brown and then remove. Add another turn-of-the-pan of oil, onions and garlic and stir to soften. Return the pork to the pan, add the pepper puree, the remaining stock and about 1 quart water to raise the liquid level halfway up the pork. Bring to a boil, and then reduce the heat and simmer over medium-low heat, partially covered, for 2 to 2 1/2 hours until very tender.
- Remove the pork, cool to handle, shred and return to the sauce. Bring back to a simmer and reduce to thicken, 15 minutes. For a make-ahead meal, remove from the heat, cool and cover, store in the fridge. Reheat over medium heat, stirring frequently.
- To serve, while the pork reheats, place the rack in center of the oven and turn the broiler on high or the oven to 500 degrees F.
- Place the milk in a pot and warm to a low bubble over medium heat while you bring 3 cups water to a full boil in a tea kettle or another pot. Add the cornmeal to the milk and whisk in the boiling water, fennel pollen and about 1 1/2 teaspoons kosher salt. Whisk constantly for 15 minutes. Remove from the heat and stir in the butter.
- Place the pork in a casserole or individual ovenproof bowls. Top with cornmeal about 1-inch thick and sprinkle with the cheese. Place in the broiler or oven to set and brown the top, a few minutes for individual bowls, 10 to 15 minutes for a large casserole.
PULLED PORK TAMALE PIE
Easy tamale pie with pulled pork.
Provided by Rowan
Categories Mexican Recipes
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
- Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
- Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
- Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
- Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
- Bake until cornbread topping is golden brown, 30 to 45 minutes.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 60.2 g, Cholesterol 126.5 mg, Fat 29.3 g, Fiber 5.1 g, Protein 29.2 g, SaturatedFat 13.2 g, Sodium 1943.1 mg, Sugar 14 g
PULLED PORK TAMALES
People in the Mississippi Delta are very serious about their tamales, which were introduced to the region decades ago by Mexican migrant workers. Big or small, hot or mild, steamed or stewed every version is delicious. For the sauce the Espresso adds a jolt of rich taste to this unusual barbecue sauce, which works well with pork, beef and poultry, complementing and rounding out the flavor of the meat.
Provided by Olha7397
Categories Meat
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 30
Steps:
- In a food processor, combine the onion, ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons each of salt and pepper and pulse until smooth. Transfer the paste to a large re-sealable plastic bag. Add the pork roast, turning to coat it with the paste; seal the bag and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 325°F Set the pork in an enameled casserole and cover with the paste. Add 1 cup of water and bring to a simmer. Cover the casserole and roast the meat in the oven for 3 1/2 hours, or until meltingly tender; turn the roast occasionally and add more water if it is looking dry. Transfer the pork to a cutting board and let cool. Remove the strings and pull the meat into thick shreds. Transfer to a bowl and toss with 1/2 cup of the Espresso Barbecue Sauce.
- FOR THE MASA HARINA: Put the masa harina in a large bowl. Add 1 1/2 cups of hot water in a thin stream and beat at low speed until a dough forms. Continue beating the dough at medium low speed until it is cool, about 5 minutes. Add the shortening, 1 tablespoon at a time, beating well after each addition. Beat in the baking powder and 2 teaspoons of salt. Scrape the dough into a large bowl and fold in 2 1/2 cups of the shredded pork.
- Arrange the corn husks on a large work surface. Scoop about 1/4 cup of the tamale filling into the center of each husk. Fold the ends of the husks over the filling, then roll the husks up to enclose the filling completely. Alternatively, wrap 1/4 cup of tamale filling in a rectangle of foil, forming an oval shape, and twist the ends securely. Place the tamales, seam side down, in a large steamer basket, in several layers if necessary.
- Steam the tamales until the filling is firm, about 20 minutes. Serve the tamales piping hot, with the remaining barbecue sauce on the side. Serves 6 to 8.
- NOTE: Masa harina, a flour made from corn that has been treated with lime is used to make tortillas and tamales. It is available at most supermarkets.
- MAKE AHEAD: The tamales can be prepared through Step 4 and frozen for up to 1 month in a sturdy plastic bag.
- BEER: These tamales are best suited to a full flavored beer. Try the Brooklyn Brown Ale from Brooklyn Brewery or the Red Ale from Abita Brewery in Louisiana.
- FOR THE ESPRESSO BARBECUE SAUCE: Combine One large onion, garlic, brown sugar, vinegar, ketchup,espresso coffee, molasses, mustard, chile powder, Worcestershire sauce, cumin, salt and pepper, in a medium saucepan and simmer them over moderately low heat, stirring occasionally, until the sauce has reduced by about half, approximately 45 minutes. Let cool completely, strain, then puree in a blender until smooth.
- Serve the sauce right away or cover and refrigerate until ready to use.
- MAKE AHEAD: The Espresso Barbecue Sauce can be refrigerated in a jar for up to 3 months.
- Food & Wine Magazine's Cookbook.
Tips:
- Choose high-quality ingredients for the best flavor. Fresh, flavorful pork is essential for a delicious pulled pork tamale casserole. Likewise, use good-quality tamales and salsa for the best results.
- Don't overcook the pork. Pulled pork should be cooked until it is tender and juicy, but not dry. Overcooking will make the pork tough and chewy.
- Shred the pork with two forks. This is the best way to get tender, evenly shredded pork.
- Season the pork generously. A good rub will help to add flavor to the pork and make it even more delicious.
- Layer the ingredients in the casserole dish. This will help to ensure that the flavors meld together and that the casserole cooks evenly.
- Bake the casserole until it is hot and bubbly. This will take about 30 minutes.
- Serve the casserole with your favorite toppings. Shredded cheese, sour cream, and diced avocado are all great options.
Conclusion:
Pulled pork tamale casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pulled pork. With its combination of tender pork, flavorful tamales, and melted cheese, this casserole is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give pulled pork tamale casserole a try.
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