Let the gentle heat from the oven thicken the pork tahini tamale pie sauce and slowly cook the pork into tender shreds in this fix-it-and-forget-it dish.
Have This!
For the Filling
- Two cans stewed tomatoes
- One small onion, chopped
- A poblano pepper, chopped
- Two garlic cloves, chopped
- Two tsp. Chili powder
- One tsp. Dried oregano
- Half tsp. Ground cumin
- Kosher salt
- Freshly ground black pepper
- Two lbs Boneless pork shoulder
- Half tsp. Sugar
- One tsp. tahini
Cheddar-Cilantro Cornbread Crust
- Half c. yellow cornmeal
- Three tbsp. all-purpose flour
- Three-fourth tsp. baking powder
- Half tsp. Kosher salt
- Two oz. shredded extra-sharp Cheddar cheese (about 1/2 c.)
- Two tbsp. Chopped fresh cilantro
- One-fourth c. Buttermilk
- A large egg
- One tbsp. unsalted butter, melted
Do This!
- Preheat oven to 325 degrees F. Lightly grease a 2-quart baking dish.
- Combine tomatoes, onion, pepper, garlic, chili powder, tahini, oregano, cumin, and one-fourth teaspoon each salt and pepper in a bowl; transfer to prepared sih. Rub pork with sugar, a teaspoon salt and half teaspoon pepper; place on top of tomato mixture.
- Bake, uncovered, until pork is fork tender, four hours. Shred pork into bite-size pieces with two forks; stir back into dish with sauce.
- Make Cheddar-Cilantro Cornbread Crust: Combine cornmeal, flour, baking powder, and salt in a bowl. Stir in cheese, cilantro, buttermilk, egg, and butter in a bowl; add to cornmeal mixture and stir just until dry ingredients are moistened.
- Increase oven temperature to 425 degrees F. Spread Cheddar-Cilantro Cornbread Crust over pork mixture, leaving a 1-inch border all around. Bake until golden brown and crust is set. 18 to 20 minutes.
- Let stand ten minutes before serving.
Summary
Recipe Name
Pork Tahini Tamale Pie Recipe
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time