Salsa Verde Carnitas Tamale Pie
- Pan de Elote (Mexican-style cornbread):
- 3 tablespoons flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- 1 cup sour cream
- 1 tablespoon your favorite hot sauce
- 1 cup queso fresco, crumbled, plus 1/2 cup separate
- 2 1/2 cups fresh corn of the cob (2 large ears of corn)
- if using frozen, make sure it's defrosted
- 1/2 cup Monterey jack, shredded for topping
- For Salsa Verde:
- 4 tomatillos, washed and quartered
- 2 jalapeños or serranos, roughly chopped
- 2 cloves garlic, sliced
- 2 cups whole green chiles in a can, drained
- 1 bay leaf
- 1/3 cup cilantro, plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- For Carnitas:
- 1 1/2 to 1 3/4 pounds boneless country-style ribs
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
- 1/3 teaspoon garlic powder
- 1/4 cup fresh orange juice
- 1 to 2 tablespoons manteca (lard) or canola oil
Adapted from hispanickitchen.com
1. Preheat oven to 350ºF. Spray or grease an 8 to 10 inch round cake pan, set aside.
2. Sift the flour, cornmeal, baking soda and salt into a bowl, set aside. To the blender, add eggs, sour cream, hot sauce and 1 cup queso fresco. Pulse to combine, add the flour mixture and pulse again. Finally add the corn and again just pulse until combined. It will be thick and chunky. Pour into prepared pan and bake for 45 to 50 minutes.
3. Reserve a couple of the peppers, slicing them into thin strips. Add all of the remaining ingredients for the salsa to the blender. Blend until smooth, transfer to a sauce pan and heat on low while you finish the recipe.
4. Slice the pork into 1/2 inch to 1-inch pieces. Transfer to a skillet and season with salt, pepper and garlic powder. Heat to medium heat and just let it slowly come up to temperature.
5. When the pork starts releasing some fat, add the orange juice. Continue cooking until liquid evaporates and carnitas start to brown. Add the lard or oil and continue cooking for 20 to 25 minutes, stirring often, until desired color. Drain onto plate lined with paper towels.
6. Once cornbread is done, remove from oven. Top with half of the salsa verde. Spread out the carnitas evenly, add the remaining salsa and top with reserved chile peppers and cheese. Bake just until cheese melts, then brown under the broiler for a few minutes. remove from oven and let sit for 15 minutes before serving.