Salsa Verde Carnitas Tamale Pie
INGREDIENTS
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Yields 6 servings
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Ingredients:
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Pan de Elote (Mexican-style cornbread)
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3 tablespoons flour
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3 tablespoons cornmeal
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1 teaspoon baking powder
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1/3 teaspoon salt
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2 large eggs
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4 tablespoons unsalted butter, softened
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1 cup sour cream
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1 tablespoon your favorite hot sauce
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1 cup queso fresco, crumbled, plus 1/2 cup separate
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2½ cups fresh corn of the cob (2 large ears of corn)
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* if using frozen, make sure it's defrosted
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1/2 cup Monterey jack, shredded for topping
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For the Salsa Verde:
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4 tomatillos, washed and quartered
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2 jalapeño or serrano peppers, roughly chopped
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2 cloves garlic, sliced
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2 cups whole green chiles in a can, drained
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1 bay leaf
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1/3 cup cilantro, plus more for garnish
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon cumin
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1/2 teaspoon oregano
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For the Carnitas:
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1½ to 1¾ pounds boneless country-style ribs
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1/3 teaspoon salt
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1/3 teaspoon pepper
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1/3 teaspoon garlic powder
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1/4 cup fresh orange juice
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1 to 2 tablespoons lard or canola oil
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