Tamal en Cazuela

Tamal en Cazuela is a hearty, deconstructed version of the traditional tamale, cooked in a pot rather than steamed in corn husks. It typically features a base of corn dough (masa) mixed with a savory meat filling, such as pork or chicken, and a rich chili or tomato-based sauce. This dish is a popular comfort food in Mexico and parts of Central America, often prepared for family gatherings and celebrations.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the corn masa and contains a significant amount of fat from the meat and sauce. It provides a good source of protein, iron, and B vitamins, with a typical serving containing around 400-500 calories.

Nutrition breakdown

Calories	450 kcal
Protein	18 g
Carbs	50 g
Fat	20 g
Fiber	4 g
Sugar	5 g
Sodium	650 mg
Iron	3.5 mg
Vitamin B12	1.2 mcg
Potassium	380 mg
Phosphorus	220 mg
Magnesium	45 mg
Vitamin A	250 IU
Zinc	2.8 mg
Thiamin (B1)	0.3 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The dish is a creative and practical adaptation of the tamale, allowing for a quicker cooking time and easier preparation without the need for wrapping. It showcases the versatility of corn masa, a staple ingredient in Mesoamerican cuisine, and is often served with a side of salsa or crema.