Description

This Carnitas Tamale Pie Recipe is a comforting and flavorful casserole combining tender slow-cooked shredded pork with a hearty cornbread topping, layered with bold Mexican spices and savory ingredients. Perfect for busy weeknights or a cozy weekend meal, it offers a rich, satisfying dish that’s easy to prepare, versatile, and great for leftovers or meal prep.

Ingredients

Scale

Carnitas

2–3 lbs pork shoulder, slow-cooked and shredded
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tbsp chili powder
1 tsp dried oregano

Cornbread Topping

1 cup cornmeal (finely ground)
1 tsp baking powder
1/2 tsp ground cumin
1/2 tsp chili powder
2 large eggs
1/4 cup unsalted butter, melted
1 cup chicken or vegetable broth
1/2 cup diced green chiles (canned or fresh)
1 cup shredded sharp cheddar or Monterey Jack cheese

Garnishes (Optional)

Fresh cilantro, chopped
Sliced green onions
Sliced avocado
Sour cream
Fresh lime wedges

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Instructions

Prepare the Carnitas: Slow-cook pork shoulder with diced onions, minced garlic, and spices (cumin, chili powder, oregano) until fork-tender and easy to shred. This process infuses the pork with rich Mexican-inspired flavors and ensures juicy meat.
Make the Cornbread Topping: In a mixing bowl, combine cornmeal, baking powder, cumin, chili powder, eggs, melted butter, and broth to form a thick batter. Stir in diced green chiles and shredded cheese until evenly incorporated for a flavorful tamale-style topping.
Assemble the Pie: Grease a baking dish and spread the shredded carnitas evenly on the bottom. Pour the cornbread batter evenly over the meat, gently spreading to cover the entire surface for a uniform crust.
Bake to Perfection: Bake the assembled pie in a preheated oven at 375°F (190°C) for 25-30 minutes or until the cornbread topping is golden and cooked through. The edges should be slightly crispy while the center remains moist and tender.
Garnish and Serve: Allow the tamale pie to cool slightly before sprinkling chopped fresh cilantro or sliced green onions on top. Serve family-style or in individual portions with optional garnishes like avocado, sour cream, or lime wedges.

Notes

Use Leftover Carnitas: Perfect way to repurpose leftover pork carnitas.
Don’t Overmix Batter: Gently mix cornbread ingredients to keep topping light and tender.
Cover While Baking Optional: For softer cornbread crust, cover loosely with foil during the first half of baking.
Add Moisture: Broth keeps cornbread topping moist; do not omit.
Test Doneness: Insert a toothpick into the cornbread; if it comes out clean, pie is ready.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 110 mg