Some fall cleaning out of the freezer inspired me to make a creative dish with some leftover Cajun Pot Roast from a few month back. I never really made tamale pie until recently at work and it inspired me as it was a crowd favorite. Although this recipe is not rocket science and is no osso bucco it is satisfying and easy.
2-3 lbs leftover pot roast or store bought prepared cooked until shredable (I have made this dish with pork carnitas)
1/2 onion diced
1 can tomatoes with green chiles
1/2 cup of a savory smokey bbq sauce
couple dashes of a mexican style hot sauce
1.5 cup of masa or cornmeal
1.5 cup of water or Chicken stock plus 2.5 cups water
- Heat oven to 350
- In a oven proof saute pan or a cast iron skillet heat 2 tablespoons of vegetable oil over medium heat. Meanwhile, Combine stock, 2 tsp salt and masa in a bowl. Bring water to boil, and add cornmeal or masa mixture stirring constantly 3-4 minutes. You can add some frozen corn and jalapeno to make it fun.
- Add diced onions and saute till slightly translucent
- Add beef and make sure all is pretty well shredded some clumps okay.
- Add Bbq and hot sauce and bring to a simmer….camelization might occur but don’t let it get too brown. Season to taste( I use garlic powder, Adobo with cumin, chile powder). Add chopped pepper or diced green chiles if you wanna make it interesting.
- Deglaze pan with drained diced tomatoes with green chiles and let simmer 10 minutes.
- Add masa mixture with a spoon shaped spatula to top of meat and tomato mixture.
- Cover with a 1/2 cup of your favorite cheese or a blend. I like a monteray jack cheddar and cotija blend.
- Place in oven till golden brown about 30 minutes