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Slow Cooker Tamale Sandwiches on Cornbread

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time9 hrs 30 mins
Total Time9 hrs 40 mins
Servings: 6 to 8
Calories: 625kcal

Ingredients

  • 1 large pork shoulder roast or another cut of beef or pork roast
  • 2 28 oz. cans crushed tomatoes
  • 1 onion diced
  • 2 tsp. cumin
  • 4 chilies from a can of chilis in adobo sauce seeds scraped out and chopped fine
  • 1 tsp. salt
  • 1 recipe of cornbread

For the cornbread:

  • 1½ cups cornmeal
  • ¾ cups unbleached all-purpose flour
  • 1 Tbs. baking powder heaping
  • salt to taste
  • 1 egg
  • 1 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 a 10” 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: 625kcal | Carbohydrates: 67g | Protein: 49g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 970mg | Potassium: 1871mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1207IU | Vitamin C: 27mg | Calcium: 277mg | Iron: 9mg