Skillet Pork Tamale Filling
Shredded pork with masa, broth, and chiles — cooked in one skillet and served as a tamale-style filling bowl. Serves 2–4 in under 20 minutes.
- Total time
- 18 min
- Servings
- 3
- Calories
- 420
- Protein
- 38g
comfortheartymexicanporktendercreamyweeknightbowl
Ingredients
- 1 lb rotisserie or cooked pork shoulder, shredded
- 1.5 cups chicken or pork broth
- ½ cup masa harina (corn flour)
- ¾ cup red enchilada sauce (jarred)
- ½ medium diced onion
- ¼ cup fresh cilantro (optional garnish)
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium. Add diced onion, cook until softened, ~3 minutes.
- 2
Add shredded pork, broth, and enchilada sauce. Stir well and bring to a simmer.
- 3
Whisk masa harina with 0.5 cup cold water until smooth, then pour into the skillet while stirring constantly.
- 4
Simmer for 5–6 minutes, stirring occasionally, until the filling thickens and pulls away from the pan.
- 5
Taste and adjust salt and pepper. Ladle into bowls and top with cilantro.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- whisk
- measuring cups
- ladle
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