INGREDIENTS:
-FOR PORK FILLING
16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
16 large (about 4 ounces) dried guajillo chiles, stemmed, seeded and each torn into several pieces
4 garlic cloves, peeled and chopped
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon cumin, preferably freshly ground
1 ancho chili in adobo (out of a 4 oz can)
1 ancho chili in adobo (out of a 4 oz can)
3 pounds lean boneless pork (preferably from the shoulder), cut into 2-inch cubes
6 cups water,divided
1 whole mexican cinnamon stick
2 teaspoons Kosher salt
2 teaspoons Kosher salt
-FOR THE BATTER
2 tablespoons oil or bacon grease
1 medium onion,finely chopped (about a cup)
2 large garlic cloves,minced
1 (28 -ounce) can diced tomatoes,drained
1 (14.5-ounce) can creamed corn
1 (6 -ounce) can pitted black olives,drained and chopped
6 tablespoons unsalted butter
2 cups yellow or white cornmeal
1 cup whole milk
3 large eggs
1-2 jalepeno peppers stemmed,seeded and finely diced
1 cup cheddar or jack cheese,shredded
METHOD:
-FOR PORK FILLING
In a large blender or food processor (or working in batches),combine the chiles,garlic,pepper,cumin and the ancho chile. Add 3 cups of the water,cover and blend to a smooth puree. Strain the mixture through a medium-mesh strainer set over a large dutch oven,stirring puree with a wood spoon to aid straining process.
Add the meat, the remaining water(3 cups),the cinnamon stick and 2 teaspoons Kosher salt. Bring to a boil over medium heat. Cover with lid and transfer pot to a preheated 225 degree oven and cook 2 hours. Uncover and cook about 1 more hour or so until the meat is fork tender and the sauce has thickened.
Remove pork pieces to a cutting board and discard cinnamon stick. Pour cooking sauce into a separate sauce pot and set aside for use on the finished dish.Wash the dutch oven for use in the next step.
Use a fork to shred the pork into small pieces and set aside to cool to room temperature.
-FOR THE BATTER
Meanwhile,adjust oven rack to lower middle position and heat to 325 degrees. Return dutch oven to stovetop and heat 2 tablespoons oil or bacon grease over medium heat. Add onion and 1/2 teaspoon salt and cook until softened,5-7 minutes. Stir in garlic and saute until fragrant,about 30 seconds. Add drained tomatoes,corn,olives,1/2 teaspoon pepper and jalapeno. Saute 2-3 minutes,then melt in 6 tablespoons butter.
Whisk cornmeal,milk and eggs in a medium bowl until smooth. Slowly pour cornmeal mixture into pot,stirring constantly to prevent clumping,and cook until mixture is slightly thickened,about 1 minute.
Carefully pour half (about 4 cups) of cornmeal mixture into a large bowl and reserve. Smooth surface of remaining cornmeal mixture in pot,then top evenly with 1/2 cup of the cheese and the reserved shredded pork.
Pour reserved cornmeal mixture in bowl evenly over the pork layer and smooth surface. Top with remaining 1/2 cup cheese. Arrange pot inside a large roasting pan. Place roasting pan on oven rack and carefully pour enough boiling water into the pan to reach one-third of the way up sides of dutch oven. Bake until cornmeal mixture is firm,dry and lightly browned, 60-90 minutes.Corefully remove from oven and let cool 10 minutes. While the tamale pie is cooling,reheat reserved pork cooking sauce in saucepot. Scoop out servings of pie with a large serving spoon onto plates and surround with heated sauce.
Meanwhile,adjust oven rack to lower middle position and heat to 325 degrees. Return dutch oven to stovetop and heat 2 tablespoons oil or bacon grease over medium heat. Add onion and 1/2 teaspoon salt and cook until softened,5-7 minutes. Stir in garlic and saute until fragrant,about 30 seconds. Add drained tomatoes,corn,olives,1/2 teaspoon pepper and jalapeno. Saute 2-3 minutes,then melt in 6 tablespoons butter.
Whisk cornmeal,milk and eggs in a medium bowl until smooth. Slowly pour cornmeal mixture into pot,stirring constantly to prevent clumping,and cook until mixture is slightly thickened,about 1 minute.
Carefully pour half (about 4 cups) of cornmeal mixture into a large bowl and reserve. Smooth surface of remaining cornmeal mixture in pot,then top evenly with 1/2 cup of the cheese and the reserved shredded pork.
Pour reserved cornmeal mixture in bowl evenly over the pork layer and smooth surface. Top with remaining 1/2 cup cheese. Arrange pot inside a large roasting pan. Place roasting pan on oven rack and carefully pour enough boiling water into the pan to reach one-third of the way up sides of dutch oven. Bake until cornmeal mixture is firm,dry and lightly browned, 60-90 minutes.Corefully remove from oven and let cool 10 minutes. While the tamale pie is cooling,reheat reserved pork cooking sauce in saucepot. Scoop out servings of pie with a large serving spoon onto plates and surround with heated sauce.
