Tamale‑Style Pasta Bake

Ingredients

• 200 g corn pasta (e.g., penne or rigatoni)
• 100 g masa harina
• 150 g shredded pork (cooked)
• 2 tablespoons green chilies, diced
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup cheddar cheese, shredded
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Bring a large pot of salted water to a boil, add the corn pasta and cook until al dente, about 8‑10 minutes; drain and set aside.

2. 2

   In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 3 minutes, then add the green chilies and cook another minute.

3. 3

   Stir in the masa harina, coating the aromatics, then gradually whisk in the chicken broth until a smooth sauce forms; simmer for 5 minutes until thickened. Season with salt and pepper.

4. 4

   Fold the shredded pork into the masa sauce, then combine with the cooked pasta, mixing gently to coat evenly.

5. 5

   Transfer the mixture to a greased 9‑inch baking dish, sprinkle the shredded cheddar evenly on top, and bake for 25‑30 minutes until the cheese is golden and the bake is bubbling.

6. 6

   Let the dish rest for 5 minutes before serving.