Ray's Tamale Pie

• 1 pork butt
• 1/2 onion
• 1 fresh mexican cheese
• 2 cup masa harina
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cup chicken broth
• 1/2 cup corn oil
• 1/2 tsp achote paste
• 2 can chili colorado sauce"enchillada"
• 1/2 tsp cumin
• 1/2 diced onion
• 1 tsp oil
• 1/2 tsp minced garlic
• 1 tsp oregano

1. *NOTE*you will be doing a water bath so make sure you have two casserole dishes 1 bigger & 1 smaller.
2. start by cooking your pork but on high with 1/2 onion in a pot.
3. put lid on so it will cook faster.Once done shredd and set aside.
4. now preheat oven to 400F.
5. for masa add all ingredients together till you get a thick consistency.
6. set aside.
7. for sauce add oil to a pan, add garlic,onion & cumin cook about 2 minutes on medium heat, add in sauce & oregano let come to a simmer, add in cook another 10minutes, set aside.
8. now add masa to bottom of casserole dish going all the way up sides, top with meat sauce and top that with more masa.
9. boil some water add to a bigger casserole dish & place tamale pie into water bath, be careful not to overfill you only want it to reach half way of tamale casserole dish.
10. cover with foil bake 50 minutes.take off foil and bake another 15-20 minutes.
11. top with fresh mexican cheese
12. *I also have a recipe on my page for Red Sauce for Tamales if you want to use that sauce instead.
13. *

pork butt, onion, mexican cheese, masa harina, baking powder, salt, chicken broth, corn oil, paste, chili colorado, cumin, onion, oil, garlic, oregano

Taken from cookpad.com/us/recipes/348971-rays-tamale-pie (may not work)