Wednesday, September 3, 2014

Pie la` Tamale

PREP / TOTAL TIME: 6 HRS SERVINGS: Makes one 10-inch Pie la`Tamal

Filling :

10             guajillo chiles, stemmed and seeded
8               cups hot water
10             garlic cloves
2               canned chipotle chiles in adobo sauce
1               teaspoon freshly ground black pepper
1/2            teaspoon cinnamon
1/2            teaspoon dried oregano
3               pounds whole boneless pork shoulder (see Tip)
                            **Kosher salt **

Masa :

2-1/2        cups masa harina for tamales (see Note)
1-1/2        cups hot water
1              cup cold lard
2              teaspoons baking powder
1-1/2        teaspoons kosher salt
1              cup cold chicken stock or low-sodium broth

1 .      Using tongs, briefly toast the guajillo chiles over an open flame or in a cast-iron skillet until fragrant, about 5 seconds per side. Transfer the chiles to a blender. Add 2 cups of the hot water and let stand for 15 minutes.
2 .     Add the garlic, chipotles, black pepper, cinnamon and oregano to the blender and puree until smooth. Strain the sauce into a large enameled cast-iron casserole, pressing hard on the solids. Add the pork to the casserole along with the remaining 6 cups of water and bring to a boil. Cover partially and simmer over low heat until the pork is tender, about 2 hours.
3 .      Using a slotted spoon, transfer the pork to a bowl and let cool slightly. Boil the sauce until it is reduced to 4 cups, about 20 minutes.
4 .      Shred the pork with 2 forks and return it to the sauce. Simmer uncovered until the sauce is reduced and just coats the pork, about 20 minutes. Season the pork with salt and let cool slightly.
5 .      In a large bowl, stir the masa harina with the water until evenly moistened; let the masa cool. In the bowl of a standing electric mixer fitted with the paddle, beat the lard with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the masa in golf-ball-size lumps, then drizzle in the chicken stock and beat until completely smooth. Increase the speed to high and beat the masa until fluffy, about 3 minutes; the texture should resemble soft hummus.
6 .       Preheat the oven to 300° and grease a 10-inch cast iron skillet with lard. Spoon two-thirds of the masa into the skillet, mounding it slightly up the side. Spread 2 1/2 cups of the pork filling evenly over the masa and top with the remaining masa.
7 .       Bake for 30 minutes, until nearly set. Increase the temperature to 375° and bake until firm and lightly browned, about 35 minutes longer. Let stand for 30 minutes, then cut into wedges and serve.

The braised shredded pork can be refrigerated in its sauce for up to 3 days.


  1. Oh, yum! This would be so good! Thanks for sharing, Nee!

    Thank you for your visits to my blog. It is easy to see that you are in the midst of "football country!":-)

    1. Easy as pie ...tamale without the shucks . Thanks for stopping b :)

  2. What a terrific idea! This is such a creative recipe -- really love it. Wonderful photo, too. Thanks for this.

    1. Hi John , It's a good comfort food . Maybe I will have it with onr of your many delicious cocktails ;-D thanks for stopping by :)

  3. Hi Nee,

    Is this a traditional Tex-mex cuisine? It sounds yummy!


    1. Hi Zoe , yes , it's a tamale without the husks . Thanks for stopping by :)

  4. Hi Nee, I love Tex-Mex cuisines...and do remember quite well in the 90's how popular they were and everybody wanted the authentic recipes. You did an amazing job on the Tamale Pie! Love the recipe, and the delicious way you prepared it...thanks for sharing! xo

    1. Hi Elisabeth , with 4 kids (6 to 12) you get all kinds of ideas , we have lots of different cultures here and the results is amazing . Thanks for stopping by :)

  5. Dear Nee, Never had this dish before, but I like the way the Tamale Pie looks in the pan. I am sure it is delicious, a lot of heat, but it evens out with the other ingredients. Always an amazing job and you are very creative. Thanks for sharing this yummy recipe...Have a blessed rest of the week...Dottie :)

    1. Dear Dottie , It's a tamale without the shucks , no un-wrapping , just did in and eat ;-D . You can adjust your heat as you like ... you may not like as much spice , but the seasoning you can use what you like . My kids are the ones that's creative and they let me know what they like ... a salad of tomatoes and fresh cucumbers with your favorite dressing is all you need . Thanks for stopping by :)

  6. Hi Nee,
    This is a new one for me, have not heard of talame pie! From the ingredients listed, it sounds really delicious! Save a slice for me please!

    1. Hi Joyce ,
      This is tamale without the shucks and nit as much work ;-D . Save you a slice sweetie . thanks for stopping by .

  7. Oh dear Nee, I bet this was sooooooo good. I would love to try it. Sounds wonderful. Blessings dear. Catherine

    1. Hi Catherine , heat or no heat , just tamale without the shucks ;-D thanks for stopping by :)

  8. Hi Nee!!!

    You sure are one creative cook. I bet the kids had their fingers in the makings of this meal. The notion of "huckless" tamale pie sounds delicious! i would like mine vey spicy please:)

    Thank you so much for sharing, Nee...And thank you for the email. You beat me to it, lol...I'll be writing back ASAP!

    1. Hi Louise !!
      You know the kids had a hand in this dish . One way to get the to eat a one dish meal a salad with tomatoes and cucumbers fresh from the garden with crushed garlic lots of herbs with toasted buttered bread with garlic ;-D
      Thank you for stopping by ... awwww shoot girl , I know you have a lot of catching up to do so just take your time . Thanks for stopping by and so very glad you are back ~~Nee~~ :)


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