Sunday, October 26, 2014

Paleo Pork "Tamale" Pie

Tamales are made from corn, hence the quotations in today's post. I adapted a Rachael Ray casserole recipe that calls for boxed cornbread mix topping, replacing it with my own grain-free topping. While this had a little too much zip for my 8-year old son, the rest of us loved it.

While I did stick to the pork that warranted the "pork lover's" name of the original dish, you could easily make this with ground beef and any other kind of sausage to mix up the flavor of the dish a bit. I think that organic jarred salsa would also taste good instead of canned tomatoes with chiles. And while the original dish uses beer to deglaze the pan, I thought chicken broth worked just fine.

I did finish the dish off with some raw cheddar cheese, but you could easily skip it to keep the dish 100% paleo.

Paleo Pork "Tamale" Pie
adapted from Rachael Ray

almond flour "corn" bread layer:
1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tbs. raw honey
4 eggs

Combine all ingredients in a stand mixer until smooth.

tamale pie:
1 tbs. olive oil
4 slices nitrite-free bacon, chopped
1/3 cup minced chorizo
1 lb. ground pork
2 tbs. fresh thyme, finely chopped
1 tbs. chili powder
1 tsp. ground cumin
salt & pepper
1 small chopped onion
4 minced garlic cloves
1 cup organic chicken broth
14.5 oz can organic diced tomatoes with green chiles, drained
1 1/2 cups raw shredded cheddar cheese (optional)
minced cilantro, green onion & sliced avocado (for garnish)

Heat oil in a large oven-proof skillet. Add bacon and chorizo, cooking for 3 minutes. Add ground pork, breaking up with a wooden spoon. Cook for 8 minutes or until browned. Season with thyme, chili powder, cumin and salt and pepper.

Mix in onion and garlic, stirring to combine. Cook for another few minutes until soft. Add chicken broth and cook for one minute, then add tomatoes.

Preheat broiler. Spoon the "corn" bread mixture over the top of the meat mixture. Sprinkle with cheese, if using. Place under broiler for 2 minutes. Garnish as desired with cilantro, green onion and avocado.

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