Salsa Verde Carnitas Tamale Pie

subheading: For Mexican-style Cornbread (bottom layer):

3 TABLESPOONS FLOUR

3 TABLESPOONS CORNMEAL

1 TEASPOON BAKING POWDER

⅓ TEASPOON SALT

2 LARGE EGGS

4 TABLESPOONS UNSALTED BUTTER SOFTENED

1 CUP SOUR CREAM

1 TABLESPOON OF YOUR FAVORITE HOT SAUCE

1 CUP QUESO FRESCO CRUMBLED, PLUS ½ CUP SEPARATE

2½ CUPS FRESH CORN OF THE COB (2 LARGE EARS OF CORN)

note: IF USING FROZEN, MAKE SURE IT’S DEFROSTED

½ CUP MONTEREY JACK CHEESE SHREDDED FOR TOPPING

subheading: For the Salsa Verde:

4 TOMATILLOS WASHED AND QUARTERED

2 JALAPEÑO OR SERRANO PEPPERS ROUGHLY CHOPPED

2 CLOVES OF GARLIC SLICED

2 CUPS WHOLE GREEN CHILES IN A CAN DRAINED

1 BAY LEAF

⅓ CUP CILANTRO PLUS MORE FOR GARNISH

1 TEASPOON SALT

½ TEASPOON PEPPER

½ TEASPOON CUMIN

½ TEASPOON OREGANO

subheading: For the Carnitas:

1½ to 1¾ POUNDS BONELESS COUNTRY-STYLE RIBS

⅓ TEASPOON SALT

⅓ TEASPOON PEPPER

⅓ TEASPOON GARLIC POWDER

¼ CUP FRESH ORANGE JUICE

1 to 2 TABLESPOONS LARD OR CANOLA OIL

Directions at hispanickitchen.com

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