Tamale-Stuffed Pasta Shells

Ingredients

• 8 pieces large pasta shells
• 1/2 cup masa harina
• 1/4 cup warm water
• 6 oz ground pork
• 1/2 cup salsa verde
• 1 tablespoon chipotle in adobo sauce
• 1 cup canned diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a bowl, combine masa harina with warm water, mixing until a soft dough forms; set aside.

3. 3

   Heat olive oil in a skillet over medium heat, add ground pork, season with salt and pepper, and cook until browned, about 5 minutes; stir in salsa verde and chipotle, then remove from heat.

4. 4

   Cook the pasta shells in salted boiling water for 6‑7 minutes, just until al dente; drain and let cool enough to handle.

5. 5

   Fill each shell with a spoonful of masa dough, then add a portion of the pork‑salsa mixture, and place the stuffed shells in a baking dish.

6. 6

   In a saucepan, combine diced tomatoes with the remaining chipotle and a pinch of salt; simmer for 5 minutes, then pour the sauce over the shells.

7. 7

   Top with shredded mozzarella cheese and bake for 30‑35 minutes, until the cheese is melted and bubbly.

8. 8

   Let rest 5 minutes before serving.