Pastel de Tamal de Cerdo con Chile Rojo

Pastel de Tamal de Cerdo con Chile Rojo

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30 mins. de preparación

205 mins. de cocción

25 mins. de descanso standing

260 mins. en total

Porciones: 6 to 8 servings


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PLACE dried chiles in a blender. Add hot water; let stand for 15 minutes.

ADD garlic, chipotle chiles, cinnamon, oregano and black pepper to the blender; puree on high speed. Strain the sauce into a large enameled cast-iron casserole, pressing on the solids. Add juice, bouillon mixture and pork to the casserole; bring to a boil over high heat. Cover partially; cook over low heat for 2 1/2 to 3 hours or until the pork is fork tender.

TRANSFER the pork to a bowl using a slotted spoon; let cool slightly. Boil the sauce for about 20 minutes or until it is reduced to 4 cups.

SHRED the pork with 2 forks and return it to the sauce. Cook, uncovered, for about 20 minutes or until the sauce is reduced and just coats the pork.

PREHEAT oven to 375° F.

SPREAD half of the prepared corn bread batter into the bottom of an 8- or 10-inch cast iron skillet. Spread the pork filling evenly over the mix.

SPOON remaining corn bread batter evenly on top of the pork.

BAKE for 15 to 20 minutes or until wooden pick inserted in corn bread comes out clean. Let stand for 10 minutes. Serve warm.

Amount Per Serving
Servings: 6 to 8 servings
Calories from Fat170
 %Daily Value*
Total Fat 19g30%
Saturated Fat 5g26%
Cholesterol 150mg50%
Sodium 1320mg55%
Carbohydrates 87g29%
Dietary Fiber 11g46%
Sugars 31g
Protein 57g
Vitamin A120%
Vitamin C60%
* Percent Daily Values are based on a 2,000 calorie diet.
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