Fall uses of leftovers: Pot Roast Tamale Pie

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

  1. Heat oven to 350
  2. 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.
  3. Add diced onions and saute till slightly translucent
  4. Add beef and make sure all is pretty well shredded some clumps okay.
  5. 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.
  6. Deglaze pan with drained diced tomatoes with green chiles and let simmer 10 minutes.
  7. Add masa mixture with a spoon shaped spatula to top of meat and tomato mixture.
  8. Cover with a 1/2 cup of your favorite cheese or a blend.  I like a monteray jack cheddar and cotija blend.
  9. Place in oven till golden brown about 30 minutes

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