Pork Tinga Tamale Pie
(from Lucianolinda’s recipe box)
Source: Cook's Illustrated (from RecipeThing user saymyname)
Serves 4 peopleCategories: Casserole
Ingredients
- Filling:
- 4 tsp. vegetable oil
- 1 -1 1/4 lb pork tenderloin, trimmed and
- sliced into thin strips
- 8 oz. chorizo sausage, quartered lengthwise
- and then cut crosswise into 1/4-inch
- thick pieces
- 3 medium carrots, peeled and sliced into
- 1/4-inch thick
- 1 medium onion, minced
- salt
- 4 garlic cloves, minced (or pressed)
- 1 -2 tsp. chipotle chile in adobo sauce, minced
- 1 (14 1/2 oz.) can diced tomatoes, drained
- 1 3/4 cups low sodium chicken broth
- 1 Tbsp. brown sugar
- ground black pepper
- 1 1/2 tsp. coarsely chopped fresh oregano
- Corn Bread Topping:
- 3/4 cup unbleached all-purpose flour
- 3/4 cup yellow cornmeal
- 3 Tbsp. sugar
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 cup buttermilk
- 1 large egg
- 3 Tbsp. unsalted butter, melted and cooled
Directions
-
The filling: position oven rack to the middle position; preheat oven to 450°.
-
Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking.
-
Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute.
-
Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside.
-
Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes.
-
Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes.
-
Stir in the garlic and chipotles; cook until fragrant, about 30 seconds.
-
Stir in the tomatoes, broth, and sugar; bring to a simmer.
-
Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes.
-
Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping.
-
The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl.
-
In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined.
-
Smooth the filling into an even layer in the skillet.
-
Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely.
-
Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes.
-
Let the pie cool for 10 minutes before serving.