A little bit ago, something pretty spectacular happened. See, both M and I are the oldest in our families. I have two younger sisters, and he has three. That combined with the fact that we got married and became parents awkwardly young, well, our boys were left full of lovely Aunts but cousin-less for quite some time.
Until now. Meet William Parker.
Eek. I know!
L & B now have a human cousin (as opposed to just their dog cousin, Hugo). And I’m an official aunt and M is an uncle!
:::Happy dance all around:::
We decided to make a special day out of meeting such a special little guy. M took some time off work and we picked up big cousin L early from school and headed down to the city with this (affiliate link) as a gift and this carnitas tamale pie safely tucked away in the back.
Well, hello there. Almost enough to distract from the cuteness going on above, right? Almost.
What all started as this a day prior turned into the perfect meat to layer on top of a homemade tamale crust baked to a light, fluffy, and ever so browned perfection. Add in some enchilada sauce and cheese and you have yourself one comforting Mexican fiesta. You know it’s all about comfort in those first early weeks. And sleep. If you can find it…?
Congrats to Becky & Tyler!!! I am so happy to finally have family to share the oh so crazy world that is parenting. You guys will rock it.
- ⅔ cup all-purpose flour
- ½ cup yellow corn meal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 1 can diced green chiles
- ⅓ cup milk
- 1 egg
- 1 can cream corn
- 2-3 cups leftover carnitas
- 1 cup enchilada sauce
- 1 cup shredded white cheese (I used PepperJack)
- Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan for 25 minutes or until set. (Since it's a tamale-like base, it won't be completely dry like a cornbread. It's supposed to be just a little mushy).
- Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
- Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly browned.
- Top with freshly chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls. Coronas and limes on the side!
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