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Tamales de Cazuela Recipe

Mexican · Main course · 90 min total

Tamales de Cazuela are a comforting Mexican casserole that captures the flavors of traditional tamales without the fuss of wrapping. This easy, layered dish features masa dough, savory pork filling, and a rich red chile sauce, baked to perfection.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm chicken broth
• 1/2 cup lard or vegetable shortening, softened
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 pound pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups red chile sauce (homemade or canned)
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine masa harina and warm broth; let stand 10 minutes. Add lard, baking powder, and salt; beat with a mixer until light and fluffy, about 2 minutes.
2. In a large skillet, heat oil over medium-high. Add pork and cook until browned on all sides, about 5 minutes. Add onion and garlic; cook until softened, 3 minutes.
3. Stir in red chile sauce, reduce heat to low, and simmer until pork is tender, about 20 minutes. Shred pork with two forks.
4. Preheat oven to 350°F. Spread half of the masa mixture in a greased 9x13-inch baking dish. Top with the pork and chile mixture. Drop remaining masa by spoonfuls over the filling; spread gently to cover.
5. Bake uncovered for 30-35 minutes, until masa is set and lightly golden. Let rest 10 minutes.
6. Sprinkle with queso fresco and cilantro before serving.

Tips

• For a vegetarian version, substitute mushrooms or jackfruit for pork and use vegetable broth.
• Serve with a side of refried beans and a dollop of sour cream.
• Leftovers can be refrigerated for up to 3 days; reheat in the oven or microwave.

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