Easy Tamale Recipe Without Corn Husks

Pork Tamale Pie has the same flavor and ingredients as a steamed tamale without the hours of stuffing and rolling the corn husks.

Unlike other Tamale pies that start with a cornbread crust, this one starts with the same masa harina typical of traditional tamales only without all the rolling! It's a great quick-fix whenever you're craving tamales but don't have time to hand roll them.

A dish of Pork Tamale pie made with masa harina

This recipe duplicates a wonderful tamale flavor without all the work. I was so excited to be able to replicate my favorite tamale flavors into an EASY casserole that requires less than half the work of preparing them individually.

If you've ever stood and hand rolled and corn husk-wrapped homemade tamales then you will understand what a sweet, sweet victory this tamale casserole really is!

What is Tamale Pie?

Most tamale pie recipes are very Americanized and are made from a chili flavored hamburger mixture that often includes corn, olives, & sometimes beans nestled underneath a cheesy cornbread topping. All of this is good and very flavorful but do not have that authentic tamale flavor.

The most striking difference between authentic tamales and tamale pie is that tamales use masa harina while tamale pie usually uses a sweet cornbread topping. Lastly, the Americanized version of tamale pie is baked in the oven while traditional tamales are wrapped in corn husks and steamed.

What ingredients are in Tamale Pie?

For the Tamale Topping and Base:

Masa Harina – Masa harina is the traditional fine corn flour used to make tortillas, tamales, and other Mexican dishes.
Chicken broth – may substitute water or drippings from cooking the shredded pork.
Baking powder – a levening agent for the Masa Harina
Salt – I use fine Kosher salt but table salt may be used at a 1:1 ratio.
Canola oil – Used instead of lard to create the tamale dough.

For the Filling:

Shredded Pork Shoulder, shredded – Shredded chicken or beef may also be used.
Salsa Verde – Also called Green Salsa is made with green tomatillos, onion, garlic, chile peppers and seasoned with cumin, cilantro and salt. There really isn't a substitute for this sauce! If you must, try a red salsa.
Onions – Spanish white onions, diced small. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.
Fiesta Corn – Corn mixed with red & green peppers. Sold both canned or frozen. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.
Stuffed Green Olives – If you do not care for olives, feel free to omit them without substitution. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.

Optional Garnishes:

Chopped Cilantro – Coriander, also known as cilantro is an herb. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Pico de Gallo – A fresh salsa with chopped tomatoes, onions, jalapenos, salt, and lime.
Sour Cream – Crème fresh may also be used but ommitted if you don't care for it.
Additional Salsa Verde – See above.
Enchillada Sauce – A smoky tomato-based sauce full of authentic Mexican flavor that comes from a combination of dried spices.
White Cheese Sauce – A white cheese sauce that's as tasty as it sounds!
Cojita Cheese – a crumbly Mexican cheese.

H ow Do I Prepare Tamale Pie?

Prepare the filling. Combine 1 to 1-1/2 lbs. of shredded meat with 1 cup of Salsa Verde. If your are using diced onions, fiesta corn, and sliced olives, add them here.
- Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients.
Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, I would move up to a 13×9-inch (3-quart) dish to prevent spillage.
Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry!
Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or traditional salsa. There's no wrong way to eat tamale!

A tray of pork Tamale pie made with masa harina topping.

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©Kitchen Dreaming by KitchenDreaming.com

Pork Tamale Pie

Unlike other Tamale pies that start with a corn bread crust, this one uses masa harina typical of traditional tamales. It is then steam-baked in the oven and topped with salsa, salsa verde, sour cream, or you favorite hot sauce.

Prep Time 15 mins

Cook Time 45 mins

Resting Time 10 mins

Total Time 1 hr

Course Dinner

Cuisine Hispanic, Mexican

Servings 6 servings

Calories 431 kcal

For the Tamale Topping and Base:

2 cups Masa Harina [See Note 1]
2 cups Chicken broth [See Note 2]
1 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Canola oil

For the Filling:

1-1/2 lbs. Pork shoulder, lean, shredded [See Note 3]
1 cup Salsa Verde [See Note 4]
1 cup Fiesta Corn [See Note 5]
1/4 cup Green olives, sliced [See Note 6]
1/2 cup Onion, diced small [See Note 7]

Optional Garnishes:

Chopped Cilantro
Pico de Gallo (Fresh Salsa)
Sour Cream
Additional Salsa Verde
Enchilada sauce
White Cheese Sauce
Cojita Cheese

Prepare the filling. Combine 1 to 1-1/2 lbs of shredded meat with 1 cup of Salsa Verde. If you are using diced onions, fiesta corn, and sliced olives, adds them here.

Note: Shredded rotisserie chicken makes this recipe super easy for any weeknight meal.
Prepare Dough. Combine masa, warm chicken broth, baking powder, salt, and oil in a large bowl, Mix together until the dough has the consistency of a soft paste. Cover & let rest for at least 15 minutes at room temperature so the dough can thoroughly absorb the liquid ingredients
Preheat the oven. Preheat the oven to 350 degrees F and lightly oil a 9 x 9-inch (2-1/2 quart) casserole dish. This will not quite fit in an 8 x 8-inch (2-quart) dish. NOTE: If you do not have a 2-1/2 quart casserole, move up to a 13x9-inch (3-quart) dish to prevent spillage.
Form the Bottom Tamale Layer. Press half of the tamale dough into the casserole dish forming a thin bottom layer. With your fingers, a fork, or a small spatula, press the mixture evenly across the bottom of the pan and halfway up the sides, about 1/4- inch thick.
Add the Filling. Spoon the meat mixture prepared earlier evenly over the entire dough surface.
Prepare the top tamale layer. Spread the remaining tamale dough over the filling, trying to make the top portion about the same thickness as the bottom. Do this by spreading the dough out on a piece of plastic wrap and then inverting it over the tamale casserole and then peeling back the plastic wrap. If it tears a little bit, don't worry! It will come together during baking.
Create the Steam Bath. Fill a large roasting pan with about 2 inches of hot water. Place the uncovered tamale casserole into the water bath. Cover both the tamale casserole and roaster pan with one layer of aluminum foil and place in oven. The water will steam the tamale and cook it all the way through.
Bake. Bake for 45 to 60-minutes or until the Masa layer is set. Let it cool slightly (10-minutes) before serving so it holds its form.
Serve. Serve warm with pico de gallo, salsa verde, sour cream, cheese sauce, enchilada sauce, crumbled cheese, chopped onions, or a traditional red salsa. There's no wrong way to eat a tamale!
Store. Store any leftover tamale pie covered in the refrigerator for up to 7 days.
Freeze. Alternatively, tamale pie may also be frozen in smaller portions and reheated in the microwave. This makes a quick and easy weekday lunch.

Warm at 50% power until heated through.

Masa Harina is the traditional fine corn flour used to make tortillas, tamales, and other Mexican dishes.
Chicken broth - may substitute water or drippings from cooking the shredded pork.
Pork Shoulder, shredded - Shredded chicken or beef may also be used.
Salsa Verde - Also called Green Salsa is made with green tomatillos, onion, garlic, Chile peppers and seasoned with cumin, cilantro and salt. There really isn't a substitute for this sauce! If you absolutely must, try a red salsa.
Fiesta Corn - Corn mixed with red & green peppers. Sold both canned and frozen. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.
Stuffed Green Olives - If you do not care for olives, feel free to omit them without substitution. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.
Onions - Spanish white onions, diced small. This ingredient is optional and may be omitted without substitution or alteration to the rest of the recipe.

Serving: 1 slice (1/6th of casserole) Calories: 431 kcal Carbohydrates: 41 g Protein: 12 g Fat: 24 g Saturated Fat: 2 g Cholesterol: 22 mg Sodium: 1040 mg Potassium: 586 mg Fiber: 3 g Sugar: 6 g Vitamin A: 640 IU Vitamin C: 10.7 mg Calcium: 97 mg Iron: 3.6 mg