Carnitas Tamale Pie Recipe

I absolutely love this Carnitas Tamale Pie Recipe because it’s a perfect blend of rich, tender pork carnitas layered under a fluffy, cheesy corn muffin crust. When I first tried this, I was amazed at how the salsa verde and citrus marinade brighten up the slow-cooked pork, making every bite burst with flavor. It’s one of those recipes that feels comforting yet exciting, ideal for family dinners or casual get-togethers.

You’ll find that this dish works wonders when you want an easy yet impressive twist on classic Mexican flavors. Plus, it’s fantastic because you can make much of the work ahead, so it’s a great weeknight meal or weekend crowd-pleaser. Trust me, once you try this Carnitas Tamale Pie Recipe, it will quickly become a go-to for cozy nights at home.

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Ingredients You’ll Need

These ingredients come together beautifully because they combine the hearty pork, zesty seasoning, and a tender corn muffin base that holds everything together perfectly. When shopping, make sure you get a good quality pork shoulder and fresh herbs for the best flavor.

• Pork Shoulder: This cut is ideal for carnitas because it stays moist and tender when slow-cooked or pressure-cooked.
• Kosher Salt: Essential for seasoning and bringing out the deeper flavors of the meat.
• Scallions: Adds a mild onion flavor; sliced fresh for the marinade and garnish.
• Garlic: I always use fresh cloves to maximize that punchy aroma.
• Oregano (fresh or dried): Provides herbal depth that complements the citrus notes.
• Orange and Lime Juice: The citrus cuts through the richness and tenderizes the pork beautifully.
• Ground Cumin: Adds an earthy warmth that’s classic in Mexican cuisine.
• Salsa Verde: Use a good quality salsa verde for bright, tangy flavor.
• Egg: Helps bind the cornbread topping.
• Pickled Jalapeños: Bring a spicy, tangy kick that livens up the dish.
• Creamed Corn: Moistens and sweetens the cornbread mixture.
• Sour Cream: Adds creaminess to the corn topping and is also great for serving.
• Jiffy Corn Muffin Mix: A tried-and-true base for easy cornbread—you can’t beat the convenience.
• Cooking Spray: To keep the skillet cornbread from sticking.
• Cheddar and Pepper Jack Cheese: The cheddar brings sharpness while the pepper jack adds a mellow heat and meltiness.
• Cilantro and Tomatoes: Fresh toppings that brighten the finished pie.

Variations

I love encouraging a little creativity with this Carnitas Tamale Pie Recipe — it’s super versatile and customizable to suit your family’s preferences or dietary needs. Feel free to swap ingredients or tweak heat levels to make it your own.

• Vegetarian Variation: Replace pork with spiced jackfruit or seasoned beans for a satisfying meatless twist.
• Cheese Choices: I sometimes swap pepper jack for mozzarella or even queso fresco for a different cheese profile that still melts beautifully.
• Spice Level: Adjust the amount of pickled jalapeños or add a dash of chipotle in adobo if you like it smokier and hotter.
• Make it Gluten-Free: Use a gluten-free corn muffin mix to keep this recipe accessible for everyone.

How to Make Carnitas Tamale Pie Recipe

Step 1: Marinate the Pork for Maximum Flavor

Start by seasoning the pork shoulder well with kosher salt, then mix up a quick marinade in a food processor with scallions, garlic, oregano, orange juice, lime juice, and cumin until it’s silky smooth. Pour this marinade all over the pork in a resealable bag and give it a good massage so every piece gets coated well. I’ve found that even a 30-minute marinade works wonders, but if you can refrigerate it longer (up to 8 hours), the pork will soak up much more of those bright, herby flavors.

Step 2: Pressure Cook the Pork Carnitas

Transfer everything from the bag into your pressure cooker, then stir in the salsa verde. Seal and cook on high pressure for 45 minutes – this is the magic step that breaks down the pork shoulder so it becomes tender, juicy carnitas. Once done, allow natural pressure release for 10 minutes before carefully doing a quick release. You’ll know it’s perfect when the pork easily shreds with a fork.

Step 3: Shred the Pork and Prepare the Liquid

Remove the pork to a shallow dish and shred it with forks, breaking the meat into small, bite-sized pieces. Pour the cooking liquid into a tall container and skim off the fat that rises to the top. Toss half a cup of this flavorful liquid back into the shredded pork to keep it moist, but discard any excess liquid. This step ensures your carnitas stay juicy without making the tamale pie soggy.

Step 4: Whisk Together the Cornbread Topping

Preheat your oven to 400°F and place a large cast-iron skillet inside so it heats up while you mix the cornbread batter. In a large bowl, whisk together the egg, pickled jalapeños, creamed corn, and sour cream until smooth. Stir in the corn muffin mix until just combined – don’t overmix or your cornbread will turn dense.

Step 5: Bake the Cornbread Crust

Using oven mitts, carefully take the hot skillet out and spray it with cooking spray to prevent sticking. Pour your cornbread batter straight into the skillet and bake until a toothpick inserted comes out clean and the edges pull away, about 20 minutes. This preheated skillet trick gives the crust a deliciously crisp edge that I love.

Step 6: Assemble the Tamale Pie

Once the cornbread is cooled slightly, use the back of a wooden spoon to poke holes all over the top – this helps it soak up the delicious pork juices without getting soggy. Spoon your shredded carnitas evenly over the cornbread, spreading any extra meat juices over top. Then sprinkle with shredded cheddar and pepper jack cheese for that irresistible cheesy layer.

Step 7: Bake and Broil to Finish

Bake the assembled tamale pie for another 15 minutes to warm the pork and melt the cheese. Then switch to the broiler and broil carefully until the cheese bubbles and gets golden brown, which only takes a few minutes—watch it closely so it doesn’t burn. You’ll be rewarded with a gorgeous, bubbly topping that’s pure comfort food heaven.

Step 8: Garnish and Serve

Finish the pie with fresh cilantro, chopped tomatoes, sliced scallions, more salsa verde, and a dollop of sour cream on top. These fresh garnishes add color, creaminess, and brightness that balance the rich pork and cheesy cornbread perfectly.

How to Serve Carnitas Tamale Pie Recipe

Garnishes

I always top mine with fresh cilantro, chopped ripe tomatoes, extra scallions, a spoonful of salsa verde, and dollops of sour cream. These garnishes add freshness and a little cooling element to balance the richness of the carnitas and cheesy cornbread. They really pull the whole dish together in flavor and presentation.

Side Dishes

On the side, I like serving a simple green salad with lime vinaigrette or classic Mexican street corn (elote) for an easy, fresh complement. Black beans or refried beans work well too, making the meal hearty and well-rounded without overpowering the pie.

Creative Ways to Present

For special occasions, I’ve served individual portions by baking the cornbread in a muffin tin and layering the carnitas and cheese inside. It’s a fun, portable way to serve and makes a playful appetizer or party snack. Plus, adding a little avocado slice on top gives it a beautiful finish!

Make Ahead and Storage

Storing Leftovers

I find that any leftovers store beautifully in an airtight container in the fridge for up to 3 days. When storing, make sure to keep the garnishes separate so they stay fresh and vibrant for serving later.

Freezing

This Carnitas Tamale Pie Recipe freezes well too! After baking, cool completely, then wrap tightly with foil and plastic wrap before freezing. When you’re ready, thaw overnight in the fridge and reheat in the oven for best results.

Reheating

To reheat, I recommend warming the pie in a preheated 350°F oven, covered loosely with foil to prevent drying out, for about 15-20 minutes. Then, remove the foil and broil for a few minutes to crisp up the cheese topping again. Microwave tends to make the cornbread soggy, so I try to avoid it.

FAQs

Final Thoughts

This Carnitas Tamale Pie Recipe holds a special place in my kitchen because it delivers on flavor, comfort, and ease all at once. It’s one of those dishes that never disappoints and always brings smiles to the table. I hope you’ll give it a try and find as much joy in making and sharing it as I do. Trust me, once it’s on your menu, it’s going to be a family favorite for good!

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