Pulled Pork de chili rojo pupusas (tamale) pie

@Battleborn

Thanks and just know if you do take the challenge....  It's going to be a long day... this was a two day cook all said and done.   I used up my pulled pork from one cook and decided I also wanted chicken chili verde. So I did both and the extra in the freezer for a stormy  night.  Here's the recipe I made with added notes for the chicken.   Enjoy!

Meat:
Pulled pork, rough chop or leave shredded
(Also good for brisket)
[Chicken dry rub: whole coriander seeds,  oregano,  thyme,  granulated garlic,  granulated onion,  kosher salt, using mortar and pestle grind together rub onto chicken. Cook indirect until 165°internal temp]*

Filling to add to meat:
Fire roasted corn,  remove kernels from cob
1/2 White onion,  fine dice
1 can Olives, rough chop
Sauce to moisten meat (recipe below)*
Cheese (enough to layer each pie tin)
Fire roasted hatch chillies (optional)
Add into meat

Masa:
Follow package instructions.   Use a little extra baking powder for less dense masa. I also use the aluminum free baking powder. I used the 4 cup recipe.   Made 11  five inch pies.  (Need to steam to keep masa moist)

Pie Tins:
I used the 5 inch disposable pie tins.
Manteca (pork lard for greasing tins)

Building and Baking the pie:
Mix in the meat,  sauce and extras to form a wet mixture.   Make it as wet or dry as you like.

Lightly coat tins with lard.   Then line the bottom and sides of the tin with the masa leaving space for your meat and cheese filling.  Layer in meat filling then chunks of cheese on top,  extra sauce if you want.  Cover the tin with another layer of masa.

Get the egg to 400° dome temp indirect cooking set-up.   Arrange tins over plate setter cook 15 min rotate tins, cook an additional 15 min for a total of 30min.

Sauce:
10 (77 grams) California chilies dried
5 (80 grams) ancho-pasillas dried
10 (63 gram) new Mexico chilies dried
2 TBSP chicken stock concentrate
2 TBSP vegetable stock concentrate
6 cups water
[Bring water to boil then Simmer peppers in water until softened, 10-15 minutes, transfer peppers to a blender with 500ML liquid to puree, (reserve remaining liquid)  add stock concentrate to blender]
10 (100 gram) smoked garlic cloves w/evoo
2 medium white onions chopped
2 tsp (10 gram) salt
4 TBSP (60 gram) Pork Manteca, divided
[Sautee onions and garlic with 2 TBSP manteca, transfer to blender with salt and puree with peppers]


Using remaining manteca, in heavy high sided dutch oven, bring to a shimmer (moderate high heat) slowly add in puree.  Cook for 15 to 25 minutes to reduce and deepen color and thicken.  This makes a huge batch of sauce, enough for left lovers or as a sauce to pour over finished tamales or in this case tamale pie


*[chicken verde hatch chili tamale pie:  I cheated and used canned green enchilada sauce rather than the red sauce  Also,  added mild roasted hatch chili to meat otherwise done as above]


**cook's note use cubes of cheese and place on top of meat mixture otherwise it melted into the bottom of the pie and became crisp)  

In the back ground you can see the chicken and pulled pork pies..  topped with their respective verde and rojo sauces.  The fish tacos... that's another story...