Pork Lovers Tamale Pie

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup milk

  • 1

    cup cornmeal

  • 2

    cups boiling water

  • Salt and pepper

  • 2

    tablespoons butter

  • 1

    teaspoon honey

  • 1

    tablespoon corn oil or EVOO

  • 1/3

    pound mexican chorizo (raw) or chopped spanish chorizo (cured)

  • 4

    slices bacon, finely chopped

  • 1

    pound ground pork

  • 2

    tablespoons fresh thyme, finely chopped

  • 1

    tablespoon chili powder

  • 1/2

    tablespoon ground coriander (about 1/2 palmful)

  • 1

    small onion, chopped

  • 3 - 4

    cloves garlic, chopped

  • 1

    cup beer

  • 1

    14 1/2 ounce can diced tomatoes with chiles, drained

  • 1 1/2

    cups shredded cheddar

  • Cilantro leaves and sliced scallions, for garnishing

Directions

1. In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. Season with salt and pepper, then stir in the butter and honey. 2. Preheat the broiler. Meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. Add the chorizo and bacon and render the fat for 3 minutes. Stir in the pork and cook, crumbling the meat, until browned, about 8 minutes. Season with the thyme, chili powder, coriander, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer to deglaze for 1 minute. Add the tomatoes to heat through. 3. Spoon the thick cornmeal over the pan and spread evenly. Top with the cheddar and brown under the broiler for 2 minutes. Serve from the skillet, garnished with the cilantro and scallions.

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