Every summer I set aside a couple of days to make Tamales for tailgating during the upcoming Dallas Cowboys Football Season. I get comfy in the kitchen, I start a Doctor Who Marathon on Netflix and I make Tamales.

“Green” Pulled Pork Tamales 

Now anyone who has ever made Tamales will tell you that it’s not hard…. It’s just a process. Spread, fill, roll, steam, and repeat a few dozen times….

That’s why when most people make tamales they throw a party and make them by the dozens. After all it’s not worth all those steps to make just a few.

Sadly, by the time Spring is here Football Season is over and my stash of Tamales are all gone too.

It never fails…. When I’m all out of Tamales that’s when I start craving them. There is no need to panic though because I have a quick and easy solution to fulfill your Tamale cravings at a moments notice.  Tamale Pie.

Tamale Pie has all of the flavors and textures that we love about Tamales without all the hassle and hard work. To make this recipe super quick and easy I get a little help from my pantry by using the Homemade Gourmet Taco Soup seasoning Mix along with a can of petite-diced tomatoes, and a box of chicken stock. Also I save on a little cooking time by using some left over shredded beef brisket that I had in my freezer (pork or chicken are great too!)

Then it’s just as easy as 1,2,3, to whip up the Tamale Dough, press it into the skillet, pour in the filling top with the remaining dough and bake.

Texas Brisket Tamale Pie

Ingredients:

For the Filling:

4 Cups Chopped or Shredded Beef Brisket

1 Cup Chicken Stock

15oz Can Petite Diced Tomatoes

1 Packet Homemade Gourmet Taco Soup Mix

2 Cups Shredded Cheddar Cheese

 

For the Tamale Dough:

3 Cups Maseca* (for Tamales)

3 Cups Warm Chicken Stock

½ Cup Corn Oil

1 Teaspoon Salt

½ Teaspoon Baking Powder

Butter for greasing the pan

Directions:

Pre-heat the oven to 350.

Add the shredded brisket, 1 cup of chicken stock, 1 can of diced tomatoes and the packet of Homemade Gourmet Taco Soup Mix to a skillet over medium low. Bring the mixture up to a simmer and reduce the liquid by half.

Meanwhile make the Tamale Dough….

Add the Maseca, Salt, and baking powder to a large mixing bowl and mix together. Pour in the warm chicken stock and the corn oil and mix with an electric mixer until well-combined (2-3 minutes) then cover and let the dough rest for 10 minutes.

Grease a large cast iron skillet with butter. I use a 12 inch cast iron skillet.

Press about 2/3rds of the tamale dough into the bottom and up the sides of the skillet in one even layer. (If you dampen your fingers with water it  keeps the tamale dough from sticking to you.)

Pour the shredded brisket filling into the formed tamale crust and top with cheese. Spread the remaining tamale dough out onto a sheet of foil or parchment paper and shape into a disk about the size of the skillet then place on top of the meat and cheese filling. Seal the edges with your fingers. Cover the skillet and bake for 45 minutes at 350.

Serve with Refried Beans and/or Tex-Mex Rice

 

* Maseca – instant corn flour for making Tamales can be found on the hispanic aisle at most grocery stores.  Also for my Tamales I use corn oil instead of the traditional lard but if you prefer lard it can be substituted for the corn oil.