Pork Tamale Pie

Pork Tamale Pie is a juicy, slightly spicy mixture of meat and vegetables topped with a golden cornmeal crust. Making this meat pie in a cast iron skillet ensures a moist filling and a topping that will bake to a perfect golden brown. This Pork Tamale Pie is easily made in one skillet for an easy, delicious meal! Serve it with a crisp Cilantro Iceberg Lettuce Salad drizzled with a cool, creamy Ranch Dressing or Mexican Crema.

I love one pan, one pot, or, in this case, one cast-iron skillet dinners. Anytime I can find a recipe I’m immediately curious about how it can be done or does it actually taste good. Pork Tamale Pie is basically the meat, vegetable, and tamale-style corn bread all-in-one. I added a Cilantro Iceberg Lettuce Salad with a Ranch Dressing or Mexican Crema and a squeeze of a lime to cool the palate. The Pork Tamale Pie does have a little spice from the 2 Tablespoons chili powder. If you would like less spice, just add 1 Tablespoon chili powder. But if you think more spice is needed, add a chopped jalapeño when the beans, tomatoes, and corn are added. For a more complete meal, serve with my Green Rice (Arroz Verde).

INGREDIENTS TO MAKE PORK TAMALE PIE

  • Vegetable oil
  • Ground pork
  • Scallions
  • Chili powder
  • Fresh oregano, minced or 1 tsp dried
  • Canned black beans
  • Canned petite diced tomatoes with juices
  • Fresh corn cobs, kernels sliced off or Frozen corn, unthawed
  • Chicken stock or broth
  • Pepper Jack cheese, shredded
  • All-purpose flour
  • Cornmeal
  • Baking powder
  • Baking soda
  • Buttermilk
  • Large egg
  • Salt
  • Ground black pepper
  • Fresh cilantro (optional)
  • Iceberg lettuce (optional)
  • Ranch dressing or Mexican Crema (optional)
  • Lime (optional)

HOW TO MAKE PORK TAMALE PIE

  • Preheat the oven to 400°F with the oven rack in the middle position.
  • Heat a 10-inch cast-iron or an oven-proof 10-inch skillet over medium heat for 5 minutes.
  • Add 1 Tablespoon oil and heat until shimmering.
  • Add pork and cook, breaking up the meat with a utensil, until just beginning to brown, 5 minutes.
  • Stir in scallion whites, chili powder, oregano, and ½ tsp salt; cook until fragrant for 1 minute.
  • Stir in the beans, tomatoes with juices, corn, and chicken stock.
  • Bring to a simmer and cook until the mixture has thickened slightly for 5-7 minutes.
  • Remove for the heat.
  • Stir in the pepper Jack cheese until well combined and season with salt and ground black pepper to taste.
  • Spread evenly in the skillet; set aside.
  • Make the Tamale Topping: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, scallion greens, and 1 tsp salt.
  • In a separate medium bowl, whisk together the buttermilk, egg, and remaining 3 Tbsps oil until smooth.
  • Stir the buttermilk mixture into the flour mixture until just combined.
  • Pour the batter over the meat mixture and smooth into an even layer.
  • Transfer the skillet to the oven and bake until the tamale topping is golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes.
  • Rotate the skillet halfway through baking.
  • Let it cool for 10 minutes after baking before serving.
  • Mix together the iceberg lettuce and cilantro leaves.
  • Plate the salad next to a slice of the Pork Tamale Pie.
  • Drizzle with Ranch Dressing or Mexican Crema over the lettuce and squeeze with lime wedge.
  • Serve with my Green Rice (Arroz Verde) for a complete meal.

NOTES

  • BAKING OPTION: The meat mixture can be transferred to an oven-proof baking dish, topped with the tamale mixture, and baked for 15-20 minutes until golden brown or until a toothpick inserted in the center comes out clean. 

OTHER DELICIOUS MEXICAN OR TEX-MEX RECIPES TO TRY:

Pork Tamale Pie

Pork Tamale Pie is a juicy, slightly spicy mixture of meat and vegetables topped with a golden cornmeal crust. Making this meat pie in a cast iron skillet ensures a moist filling and a topping that will bake to a perfect golden brown. This Pork Tamale Pie is easily made in one skillet for an easy, delicious meal! Serve it with a crisp Cilantro Iceberg Lettuce Salad drizzled with a cool, creamy Ranch Dressing or Mexican Crema.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Lunch, Main Dish, Mexican, Pork
Cuisine: American, Mexican
Keyword: savory pie, tamale
Servings: 4 to 8
Author: Louise Rio

Ingredients

  • ¼ cup vegetable oil, divided
  • 1 lb ground pork
  • 6 scallions, white and green parts separated and sliced thin
  • 2 Tbsps chili powder
  • 1 Tbsp fresh oregano, minced or 1 tsp dried
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can petite diced tomatoes with juices
  • 1 cup frozen corn, unthawed or 2 fresh corn cobs, kernels sliced off
  • ½ cup chicken stock or broth
  • 1 cup (4 ounces) pepper Jack cheese, shredded
  • Salt
  • Ground black pepper

Tamale Topping

  • ¾ cup (3 ¾ oz) all-purpose flour
  • ¾ cup (3 ¾ oz) cornmeal
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup buttermilk
  • 1 large egg

Cilantro Iceberg Salad (optional)

  • 1 cup or one handful fresh cilantro leaves (optional)
  • 1 Iceberg lettuce, thin sliced (optional)
  • Ranch Dressing or Mexican Crema
  • fresh lime wedges, squeeze on top of salad

Instructions

  • Preheat the oven to 400°F with the oven rack in the middle position. Heat a 10-inch cast-iron or an oven-proof 10-inch skillet over medium heat for 5 minutes. Add 1 Tablespoon oil and heat until shimmering. Add pork and cook, breaking up the meat with a utensil, until just beginning to brown, 5 minutes.
  • Stir in scallion whites, chili powder, oregano, and ½ tsp salt; cook until fragrant for 1 minute. Stir in the beans, tomatoes with juices, corn, and chicken stock. Bring to a simmer and cook until the mixture has thickened slightly for 5-7 minutes.
  • Remove for the heat. Stir in the pepper Jack cheese until well combined and season with salt and ground black pepper to taste. Spread evenly in the skillet; set aside.
  • Make the Tamale Topping: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, scallion greens, and 1 tsp salt. In a separate medium bowl, whisk together the buttermilk, egg, and remaining 3 Tbsps oil until smooth. Stir the buttermilk mixture into the flour mixture until just combined. Pour the batter over the meat mixture and smooth into an even layer.
  • Transfer the skillet to the oven and bake until the tamale topping is golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes. Rotate the skillet halfway through baking. Let it cool for 10 minutes after baking before serving.
  • Mix together the cilantro leaves and iceberg lettuce. Plate the salad next to a slice of the Pork Tamale Pie. Drizzle with Ranch Dressing or Mexican Crema over the lettuce and squeeze with lime wedge. Serve with my Green Rice (Arroz Verde) for a complete meal.

Notes

  • BAKING OPTION (if you do not have an oven proof skillet): The meat mixture can be transferred to an oven-proof baking dish, topped with the tamale mixture, and baked for 15-20 minutes until golden brown or until a toothpick inserted in the center comes out clean. 

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