Simple Saturday

This following recipe is one I previously posted at my food blog Seaside Simplicity. I just had to share it here. It’s too good (and too simple) to pass up! If you love tamales you’ll love this recipe!
I had made tamale pie before but never like this. I wanted a tamale pie that tasted like a tamale, not like chili with cornbread baked on top. I searched around for recipes, couldn’t find quite what I was looking for so I decided to just wing it.
I sliced up some leftover pork roast, about 1 1/2 to 2 pounds, marinated it overnight in salsa verde.
I made up the masa just as I would for regular tamales …
  • 2 cups masa harina
  • 2 cups chicken broth
  • 1/2 cup corn oil (works fine in place of lard)
  • 1 teaspoon baking powder
I used half the mixture to line the bottom of a deep casserole dish (8×11), added a couple layers of the marinated pork, a layer of hot Rotel (not adding too much additional juice), a layer of shredded cheese (used packaged Mexican 4 cheese blend), and topped with the remaining masa mixture.
I baked it in a water bath, placing the pan inside a larger pan filled with an inch or so of water so it would be more steamed like tamales and to keep it from drying out. I covered the large pan with foil and baked for about an hour at 400 until the masa was set. I used a touch of bottled taco sauce on top.

It was so good and so easy that I may never go through the process of making regular tamales again!

This recipe works great with chicken or beef (sliced or shredded) too. It has become a family favorite!


In other news – from now on I am now sharing Saturdays with a great group of foodies!

As you all know Joanne from Eats Well with Others is our host for “Cooking the Italian Way” on the 1st Saturday of each month. I will still be posting “Simple Saturday” on the second Saturday each month (or you may see guests popping in from time to time).

And now introducing Lyndsey from The Tiny Skillet who will be our host for “Cultural Connections” on the 3rd Saturday each month and Kris from Where to Vegan will be hosting “Veggie Tales” on the 4th Saturday.

Be sure to stop by to give them a warm welcome!

Yep, we’re keeping things KrAzY! 😉


Chaya – You can substitute with beef or chicken, or go vegetarian with just cheese and hot peppers. I’ve tried them all and they are all wonderful! 🙂

Sweet and Savory

I have a bag of masa harina that I bought for some recipe but lost the recipe so it has been sitting there. Can’t use the pork but I am sure I can substitute. This is wonderful.


Welcome to OKK Lyndsey and thanks for answering the comment as to what the Masa is.

This tamale pie is so good and so similar to regular tamales that it’s hardly worth the time and effort to make them the traditional way! Seriously! 🙂


Martha, I love tamales and they are on my list to make. This tamale pie looks fantastic! When you get a bag of masa harina you need recipes to use it up.

MrsSpock, hope you don’t mind me answering your question. Masa harina is traditional flour used to make tortillas, tamales, … It is made from corn soaked in lime then dried before grinding.

I am excited to be a part of the Saturday line up.