Chorizo Tamale Pie

I love Maseca, the treated corn flour that is used to make corn tortillas, tamales, and all those delicious South American treats. I have had a bag of this flour in my pantry since I made pupusas (an El Salvadorian specialty… I will make them for NC soon) for Gen and am always looking for new things to make with it. I am not a huge fan of cornbread but the fine texture of Maseca made this twist on tortilla pie an extra treat.

In other exciting news, this is my 90th post, which means I am tantalizingly close to 100! I know, I know, I haven’t been around for a year, but I was pumping out posts like it was going out of style for the first few exhausting months of Not Crocker, so this means I am going to do some sort of giveaway for my 100th posts AND my one-year anniversary post in March! I am still sorting out a plan for both, but stay tuned so I can announce how to win whatever I am planning. In any case, get commenting, let me know if you’ve had Maseca before, or if you need some guidance on where to find it! It is awesome and totally worth a little search.

Chorizo Tamale Pie

Adapted from Scarletta Bakes.


  • 1- large (10-12″ ) flour tortilla
  • six large pork chorizo sausages, casing removed
  • 1 large yellow onion, diced
  • 2 jalapeños, diced (more or less to taste)
  • 1 1/2 tsp garlic (3-5 cloves), minced
  • 1 cup Monterey Jack cheese, shredded
  • 3 eggs
  • 1 cup milk
  • 1/2 cup cream
  • 2 cups Maseca (masa harina)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp black pepper


  1. Heat oven to 450°F.
  2. Grease a 9-inch pie plate and press the tortilla to the shape of the plate. Set aside.
  3. In a large skillet cook the chorizo, breaking it up with the back of a spoon to create an even texture.
  4. Meanwhile in a large bowl, use your hands to mash/mix together the Maseca, eggs, milk, cream, cumin, chili powder, black pepper, and cheese until as smooth as possible. If it’s still dry, add a little water at a time until a dough forms.
  5. Once the chorizo is cooked set it aside.
  6. Add the onion and jalapeño to the skillet and cook until the onions are translucent. Add the garlic and cook for just 1 minute more. Toss the onion mixture with the chorizo.
  7. Spread the chorizo mixture in the pie plate, over the tortilla.
  8. Cover the meat with the Maseca dough, smoothing as best as possible.
  9. Bake for 20-25 minutes until the Maseca top has browned and the meat mixture is bubbling.
  10. Serve immediately.

Maseca, so you know!

Chorizo mixture to the left, Maseca mixture to the top right, tortilla in a pie plate to the bottom right.