Tamales de Cazuela

Tamales de Cazuela, or Pot Tamales, are a hearty, oven-baked variation of the classic Mexican tamale. Unlike traditional tamales individually wrapped in corn husks, this version is prepared as a large, layered casserole in a deep pot or baking dish, typically featuring a rich, savory filling like pork or chicken in a red or green chili sauce, all bound together with masa (corn dough). This dish is a beloved comfort food found in many Mexican households, especially for family gatherings.

🍳 View the full Tamales de Cazuela recipe →

🍽️ Nutrition at a glance

This dish is a balanced source of carbohydrates from the masa and protein from the meat filling, with a moderate to high fat content depending on the cut of meat and amount of lard or oil used in the masa. A typical serving provides energy, some fiber, and essential minerals like iron and calcium from the corn, with a rough calorie estimate ranging from 350 to 500 calories per generous portion.

Nutrition breakdown

Calories	310 kcal
Protein	12 g
Carbs	40 g
Fat	11 g
Fiber	4 g
Sugar	3 g
Sodium	580 mg
Potassium	380 mg
Phosphorus	180 mg
Iron	2.5 mg
Thiamin (B1)	0.3 mg
Niacin (B3)	3.5 mg
Folate	65 mcg
Calcium	90 mg
Magnesium	45 mg

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

💡 What's interesting

Culturally, Tamales de Cazuela represent a practical and communal adaptation of the traditional tamale, making the labor-intensive process more accessible for large groups. Nutritionally, the masa is made from nixtamalized corn, which increases the bioavailability of niacin (vitamin B3), preventing deficiencies like pellagra.