PorkShoulderTamalePie < GuthrieFamily

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---++ Pork Shoulder Tamale Pie
---+++ INGREDIENTS
---++++ Filling
   * 1 Tbsp EVOO
   * 1 medium onion, chopped
   * 3 garlic cloves minced
   * 3 c shredded cooked pork shoulder
   * 2 15 oz cans chili beans, one drained
   * 1 10 oz can Ro-Tel
   * 6 oz beer
   * 2 Tbsp chili powder
   * 1 Tbsp lime juice
   * 2 tsp cumin
   * 2 tsp cocoa powder
   * 1 tsp kosher salt (plus more to taste)
---++++ Cornmeal Crust
   * 1 c AP flour
   * 2/3 c yellow cornmeal
   * 2/3 c milk
   * 3 Tbsp butter, melted
   * 2 tsp sugar
   * 1 tsp baking soda
   * 1/4 tsp salt
   * 2 eggs, lightly beaten
   * 1/2 c shredded sharp cheddar
   * sour cream (optional)
---+++ PREPARATION
   1 Heat oven to 425 (says 375)
   1 In Dutch oven over medium heat, heat the oil; when it's shimmering add onion and garlic.
   1 Saute until slightly translucent, about 7 minutes.
   1 Add pork, beans, ro-tel, chili powder, lime juice, cumin, cocoa, and salt.
   1 Stir to combine and bring to a boil.
   1 Reduce to a simmer and cook, while you prepare the crust.
   1 In a medium bowl, whisk the flour, cornmeal, milk, butter, sugar, baking soda, salt, and eggs, until just lump-free.
   1 Fold in the cheese.
   1 Spray an 8" square pan with cooking spray.
   1 Taste the filling and season with additional salt if needed.
   1 Fill the dish 3/4 full of chili mixture and top with cornmeal mixture, spreading evenly over the top.
   1 Bake 35-40 minutes, until browned and bubbly.
   1 Let rest 10 minutes.
   1 Serve with sour cream if desired.

( Easy Mexican Food Favorites - kindle )

-- %USERSIG{JMagGuthrie - 2017-03-05}%
Topic revision: r2 - 2017-03-16 - JMagGuthrie