Carnitas Tamale Pie Recipe

I absolutely love this Carnitas Tamale Pie Recipe because it combines everything I crave in a comforting dinner—tender, flavorful pork carnitas layered over a moist, cheesy cornbread base. The blend of citrusy marinade with hearty pork, creamy corn, and melty cheese just hits all the right notes every time I make it. Whether it’s a weeknight or a casual weekend gathering, this dish is a guaranteed crowd-pleaser that feels special without being complicated.

When I first tried this carnitas tamale pie recipe, I was blown away by how the flavors melded together beautifully and how easy it was to make in a pressure cooker and skillet combo. It’s a fantastic way to serve up a comforting Mexican-inspired meal with less fuss and loads of flavor. If you love tamales and carnitas but want something that saves you hours of wrapping corn husks, you’re going to adore this twist.

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Ingredients You’ll Need

Every ingredient in this Carnitas Tamale Pie Recipe plays a vital role, from the juicy pork shoulder that shreds beautifully to the fresh citrus and herbs that brighten the dish. When you pick your ingredients, try for fresh oregano if you can; it really makes a noticeable difference.

• Pork Shoulder: This cut is perfect for shredding juicy carnitas and soaking up the marinade flavors.
• Kosher Salt: Use kosher salt for even seasoning—don’t skip it!
• Scallions: Fresh, pungent, and perfect both in the marinade and as a garnish.
• Garlic: Adds a warm, savory punch that complements the pork.
• Fresh or Dried Oregano: I usually go fresh, but dried works well in a pinch to add herbal brightness.
• Orange and Lime Juice: The citrus tenderizes the pork and adds a tangy sweetness that makes the dish pop.
• Ground Cumin: For that subtle earthy warmth that helps build the depth of flavor.
• Salsa Verde: Adds moisture and tang, infusing the pork with classic Mexican flavors.
• Large Egg: Helps bind the cornbread base for a perfect texture.
• Pickled Jalapeños: Gives the cornbread a gentle, tasty kick — you can adjust to taste.
• Creamed Corn: Adds sweetness and moisture to the cornbread, keeping it tender.
• Sour Cream: Makes the cornbread rich and creamy and offers tang when dolloped on top.
• Jiffy Corn Muffin Mix: The classic shortcut that makes the cornbread base easy and dependable.
• Cooking Spray: Keeps the skillet greased so your cornbread doesn’t stick.
• Shredded Cheddar and Pepper Jack Cheese: The combination melts beautifully and balances creamy with a little spice.
• Fresh Cilantro & Finely Chopped Tomatoes: For bright, fresh toppings that bring contrast to the rich casserole.

Variations

One of the best parts of this Carnitas Tamale Pie Recipe is how easily you can make it your own. I often play around with add-ins and toppings depending on what’s in season or what my family’s cravings are – and it never disappoints!

• Spice It Up: I love adding a few dashes of chipotle in adobo or swapping jalapeños for fresher serranos when I want more heat; it turns up the smoky-spicy factor beautifully.
• Cheese Options: Switching pepper jack for mozzarella or Monterey Jack mellows the spice for picky eaters, while a sprinkle of cotija on top brings authentic salty tang.
• Vegetarian Version: Swap the pork for seasoned roasted vegetables like sweet potatoes and zucchini, and use veggie broth for cooking the base.
• Make It Healthier: Use low-fat sour cream and reduce cheese amounts, or opt for a whole-grain cornbread mix to add fiber.

How to Make Carnitas Tamale Pie Recipe

Step 1: Marinate the Pork for Deep Flavor

Start by seasoning your pork shoulder with kosher salt and placing it in a resealable bag. Then, blend scallions, garlic, oregano, orange juice, lime juice, and cumin until smooth. Pour this marinade over the pork, seal the bag, and massage it all together so every piece gets coated. I usually let mine sit for at least 30 minutes, but if you have the time, 4-8 hours in the fridge really amps up the flavor.

Step 2: Pressure Cook the Pork Carnitas

Transfer the marinated pork and its juices into your pressure cooker, then add in the salsa verde. Stir everything gently to combine. Seal the lid and cook on high pressure for 45 minutes. When the timer goes off, let the pressure release naturally for 10 minutes before doing a quick release. You’ll find the pork fork-tender and infused with vibrant flavor.

Step 3: Shred Pork and Manage the Juices

Carefully remove the pork into a large shallow dish and shred it with two forks. Pour the liquid left in the pressure cooker into a tall container; you want to skim off the fat that rises to the top using a ladle. Save about half a cup of the de-fatted liquid to mix back into the shredded pork. The rest can be discarded to keep things from getting greasy.

Step 4: Make the Cornbread Base in a Hot Skillet

Preheat your oven to 400°F and place a large cast-iron skillet inside to heat up. In a mixing bowl, whisk together egg, pickled jalapeños, creamed corn, and sour cream until smooth. Stir in the corn muffin mix just until combined — don’t overmix, or your cornbread will be tough. When the skillet is hot, carefully remove it (oven mitts are a must!), spray with cooking spray, and pour in the cornbread batter.

Step 5: Bake the Cornbread

Bake the cornbread until the edges pull away from the pan and a toothpick inserted in the center comes out clean—about 20 minutes. I like to let it cool just a bit before moving on, so it holds together better when we add all that delicious pork.

Step 6: Layer Pork and Cheese Over the Cornbread

Use the handle of a wooden spoon to poke holes all over the surface of the cornbread — this helps the pork juices soak in. Spoon the shredded pork and some of its reserved liquid over the cornbread evenly. Then sprinkle the shredded cheddar and pepper Jack cheese on top.

Step 7: Finish Baking and Broil

Bake the layered tamale pie for 15 minutes until everything is warmed through. Then switch your oven to the broil setting and keep a close eye as you broil for about 5 minutes — you want that cheese bubbling and golden brown but not blackened. This step adds such a delicious crispy cheesy finish.

Step 8: Garnish and Serve

Top your Carnitas Tamale Pie with fresh cilantro, chopped tomatoes, scallions, extra salsa verde, and dollops of sour cream. These fresh elements add brightness and a little cool contrast that perfectly balances the rich pork and cheesy cornbread.

How to Serve Carnitas Tamale Pie Recipe

Garnishes

I like to pile on fresh cilantro and finely chopped tomatoes to brighten the dish and add a little crunch. A generous drizzle of salsa verde and sour cream on top finishes things off perfectly, adding a cool, tangy layer to contrast the warm, cheesy pie.

Side Dishes

To round out the meal, I usually serve this tamale pie with a simple green salad tossed in tangy lime vinaigrette or some Mexican street corn off the cob. For something heartier, refried beans or Spanish rice make fantastic companions and soak up any extra juices.

Creative Ways to Present

For special occasions, I like to prepare individual portions in small cast-iron skillets, adding a dollop of sour cream and cilantro right before serving. It looks festive and keeps everyone’s serving hot and delicious. Using colorful serving bowls for sides adds a bright, inviting touch, making dinner feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the flavors only meld better after resting overnight. Just cover it tightly to preserve moisture and pop it into the fridge within two hours after serving.

Freezing

This Carnitas Tamale Pie Recipe freezes beautifully if you want to save portions for later. I flash-freeze individual slices on a baking sheet, then wrap them well in foil and store in freezer-friendly bags. It defrosts quickly and still tastes fresh when reheated.

Reheating

To reheat, I pop leftover tamale pie in a preheated 350°F oven, covered loosely with foil, until warmed through—about 15-20 minutes. For crispier cheese on top, remove the foil during the last 5 minutes. This method keeps the cornbread moist and the pork tender.

FAQs

Final Thoughts

This Carnitas Tamale Pie Recipe has become one of my go-to dishes when I want a warm, satisfying meal that feels like a celebration but comes together with ease. It’s hearty, comforting, and filled with so much flavor you’ll want to make it again and again. I really encourage you to give it a try—you’ll enjoy the balance of tender pork, rich cornbread, and cheesy goodness as much as my family does. Plus, it’s one of those recipes where every bite tastes like a little victory in the kitchen.

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