Slow Cooker Tamale Sandwiches on Cornbread
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 696kcal
Ingredients
For the meat:
- 1 small pork shoulder roast or another cut of beef or pork roast
- 28 oz. can crushed tomatoes
- 1 small onion diced
- 1 tsp. cumin
- 2 chilies from a can of chilies in adobo sauce seeds scraped out and chopped fine
- ½ tsp. salt
- 1 cornbread recipe
For the cornbread:
- ¾ cup cornmeal
- 6 Tbs. unbleached all-purpose flour
- ½ Tbs. baking powder heaping
- salt to taste
- 1 egg
- ½ cup milk enough to make a batter
Instructions
For the meat:
- Place the roast in a slow cooker.
- Sprinkle it with salt and pepper and cook 5-6 hours on high or 7-8 hours on low.
- When it is fully cooked, shred the meat with a fork and return it to the slow cooker.
- You could also refrigerate or freeze the meat at this point to finish at a later time.
- Add the other ingredients to the meat in the slow cooker.
- Stir to combine.
- Cook on low for another 2-4 hours.
- Serve over the cornbread.
For the cornbread:
- Heat the oven to 425°. Put an 8-9” skillet in the oven to heat.
- Stir together the dry ingredients.
- Add the egg and milk and stir till well blended.
- Pull the hot skillet from the oven and add oil or spray with cooking spray.
- Pour in the batter and bake for 15-20 minutes.
Nutrition
Calories: 696kcal | Carbohydrates: 77g | Protein: 51g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1088mg | Potassium: 1915mg | Fiber: 10g | Sugar: 19g | Vitamin A: 781IU | Vitamin C: 28mg | Calcium: 310mg | Iron: 10mg