Why You’ll Love Carnitas Tamale Pie Recipe

I enjoy this recipe because it brings together slow-cooked, flavorful meat with a soft, golden cornbread topping in one pan. I like how the spices add warmth without overwhelming the dish, and how the vegetables bring freshness and texture. I also appreciate that it’s great for feeding a crowd or enjoying as leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Carnitas:
2 lbs chicken, beef, or lamb (depending on preference)
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon ground cinnamon (optional for extra warmth)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons lime juice
1 cup chicken broth
1 tablespoon apple cider vinegar

For the Tamale Pie:
1 cup cornmeal
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons sugar
1 cup whole milk
2 large eggs
½ cup unsalted butter, melted
1 cup shredded cheese (cheddar or Mexican blend, optional)
1 cup canned diced tomatoes, drained
1 cup frozen corn kernels (or fresh corn if available)
1 medium bell pepper, diced (any color)
1 jalapeno pepper, finely chopped (optional, for added heat)
Fresh cilantro, chopped, for garnish
Sour cream or yogurt for serving (optional)
Lime wedges for serving (optional)

Directions

I start by heating olive oil in a heavy-bottomed pot and browning the meat on all sides until nicely seared. I add the chopped onion and garlic and cook until softened and fragrant. I stir in the cumin, chili powder, paprika, cinnamon, salt, and black pepper, making sure the meat is well coated.

I pour in the chicken broth, lime juice, and apple cider vinegar, then bring everything to a gentle simmer. I cover the pot, lower the heat, and let the meat cook slowly until it’s tender and easy to shred. Once done, I shred the meat and set it aside.

To make the topping, I preheat the oven to 375°F and prepare a baking dish. I whisk together the cornmeal, flour, baking powder, salt, and sugar in one bowl. In another bowl, I mix the milk, eggs, and melted butter. I combine the wet and dry mixtures and stir in the cheese if I’m using it.

I spread the shredded meat evenly in the baking dish and top it with diced tomatoes, corn, bell pepper, and jalapeno. I pour the cornbread batter over everything and spread it evenly. I bake until the topping is golden brown and a toothpick inserted into the center comes out clean. I let the pie cool slightly before slicing.

Servings and Timing

I usually spend about 20 minutes prepping and around 1 hour and 10 minutes cooking, making the total time about 1 hour and 30 minutes. This recipe serves about 6 to 8 people, depending on portion size.

Variations

I sometimes use only chicken for a lighter version or lamb for a richer flavor. When I want extra indulgence, I always include the cheese in the cornbread topping. I also like adding black beans or swapping the bell pepper for poblano peppers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven so the cornbread stays fluffy, or use the microwave for quicker servings.

FAQs

Can I make this recipe ahead of time?

I prepare the meat ahead and assemble the pie just before baking.

What meat works best?

I enjoy all three options, but chicken cooks the fastest and stays very tender.

Can I make this less spicy?

I skip the jalapeno and reduce the chili powder when I want it mild.

Do I have to use cheese?

I don’t have to, but I like the richness it adds.

Can I freeze this tamale pie?

I freeze it after baking and cooling, then reheat it in the oven.

How do I know the cornbread is done?

I insert a toothpick into the center and make sure it comes out clean.

Can I use a different pan size?

I use a 9×13-inch dish, but a similar-sized casserole works too.

What should I serve with this?

I like serving it with a simple salad or extra lime wedges.

Can I add more vegetables?

I often add zucchini or black beans for extra texture.

Is this good for leftovers?

I think it tastes even better the next day.

Conclusion

I keep this carnitas tamale pie in my comfort-food rotation because it’s hearty, flavorful, and perfect for sharing. I love how the tender meat and fluffy cornbread come together into one satisfying dish that always feels warm, filling, and incredibly comforting.