Tamale Pie

• 1 pound beef chuck
• 1 1/2 pounds pork shoulder
• 1 each bay leaves
• 1 each onions chopped
• 3 each cloves
• 6 each peppercorns
• 1 x salt
• 10 each dried red chiles
• 3 tablespoons vegetable shortening
• 3 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 2 cups stock reserved
• 1/2 cup stock reserved
• 3/4 cup cornmeal
• 1 each eggs
• 1 tablespoon lard
• 1/2 cup raisins, seedless
• 1 pint olives

1. MEAT.
2. Combine chuck, pork, bay leaf, onion, cloves, peppercorns and salt to taste in large pot with water to cover and cook over low heat until tender, about 2 1/2 hours.
3. Remove beef and pork from pot.
4. Strain stock and reserve 2 1/2 cups.
5. Discard bay leaf, onion, cloves and peppercorns.
6. Cut meat into 1-inch cubes.
7. CHILE GRAVY.
8. Cut stem ends off chiles and soak overnight in cold water to cover.
9. Remove seeds and veins and simmer in water to cover 30 minutes.
10. Scrape pulp out of skins.
11. Puree in blender and set aside.
12. Melt lard in saucepan over medium heat.
13. Stir in flour and salt and cook over low heat, 3 to 4 minutes.
14. Add 2 cups reserved stock and simmer, stirring, 3 to 4 minutes.
15. Stir in chile puree, remove from heat and set aside.
16. CRUST.
17. Combine remaining 1/2 cup reserved meat stock, cornmeal, egg and lard and stir until thickened.
18. ASSEMBLY.
19. Sprinkle raisins evenly in bottom of 2 1/2-quart baking dish.
20. Sprinkle olives over.
21. Place meat cubes in layer on olives and pour Chile Gravy over.
22. Spoon Cornmeal Crust mixture evenly over top.
23. Bake at 325F (160C) until crust is golden brown, about 1 hour.

beef chuck, pork shoulder, bay leaves, onions, cloves, peppercorns, salt, red chiles, vegetable shortening, flour, salt, stock reserved, stock reserved, cornmeal, eggs, lard, raisins, olives

Taken from recipeland.com/recipe/v/tamale-pie-40287 (may not work)