Pork Tamale Casserole Recipe

4.73 from 51 votes

Spice up your mealtime with Pork Tamale Casserole, blending the simplicity of a casserole with the authentic, rich flavors of traditional tamales.

Prep Time10

Cook Time50

Total Time1

Course: Main Dishes

Cuisine: Mexican

Servings: -8 servings

Calories: 1516kcal

Author: Andrea

Ingredients

For the pork:

3 c. shredded pork
3/4 c. red enchilada sauce
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 teaspoon coriander
1/4 tsp. paprika

For the tamale dough:

3 c. masa harina*
2 tsp. coarse kosher sea salt
3 tablespoons granulated sugar
1 1/2 tsp. baking powder
1/8 tsp. ground black pepper
12 tbsp. unsalted butter cold and cut into 12 pieces
3 c. frozen corn thawed, divided
2 - 2 1/4 c. low-sodium chicken broth- more if needed

Other:

3 c. grated colby jack cheese divided
1 c. red enchilada sauce
2 tbsp. cilantro for garnish

Instructions

Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Lightly grease or spray a 9×13-inch baking dish, and set aside.
In a medium bowl, combine the pork, enchilada sauce, chili powder, garlic powder, coriander, and paprika. Mix until combined.
In the bowl of a food processor, combine the masa, salt, sugar, baking powder, pepper, butter, and 2 cups of corn. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until the mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in the remaining 1 cup of corn.
Press half of the mixture into the bottom of the prepared pan. Sprinkle with ¾ cup of cheese, then add the pork filling. Sprinkle with another ¾ cup of cheese. Press the remaining tamale dough over the top.
Cover with 1 cup of red enchilada sauce and the remaining 1 ½ cups of cheese. Place a piece of foil over the top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.

Notes

*Maseca works well, so does Bob’s Red Mill. Do NOT use cornmeal.

STORE the Pork Tamale Casserole in an airtight container in the refrigerator, where it will stay good for up to 3-5 days. To FREEZE the leftovers, wrap the casserole or individual portions securely in plastic wrap and aluminum foil in a freezer. You can freeze them for up to 2 months.

To REHEAT, thaw overnight in the refrigerator if frozen, then warm it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, which typically takes about 20-30 minutes.

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