Loaded with flavor, this pork tamale casserole is a quick and easy spin on traditional tamales, but every bit as delicious as the real deal!
Course: Main Dishes
Servings: 6-8 servings
Author: Natalie Dicks
For the pork:
3/4c.red enchilada sauce
For the tamale dough:
2tsp.coarse kosher sea salt
1 1/2tsp.baking powder
1/8tsp.ground black pepper
12tbsp.unsalted buttercold and cut into 12 pieces
3c.frozen cornthawed, divided
2 - 2 1/4c.low-sodium chicken broth- more if needed
3c.grated colby jack cheesedivided
1c.red enchilada sauce
2tbsp.cilantro for garnish
Preheat oven to 400 degrees. Lightly grease or spray a 9×13-inch baking dish, 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 corn. Process or pulse until a coarse meal forms. Add chicken broth and process or pulse until them mixture reaches a thick peanut butter consistency. More broth (or water) may be required. Fold in remaining 1 cup of corn.
Press half of the mixture into the bottom of the prepared pan. Sprinkle with 3/4 cup cheese, then add the pork filling. Sprinkle with another 3/4 cup cheese. Press the remaining tamale dough over top.
Cover with 1 cup of red enchilada sauce and remaining 1 1/2 cups cheese. Place a piece of foil over top and place in the oven to bake for 30 minutes. Uncover and cook for an additional 10 minutes. Top with cilantro, if desired.
*Maseca works well, so does Bob’s Red Mill. Do NOT use cornmeal.