Tamale Casserole
Tamale Casserole
Love tamales but don’t have the time to make them? Then how about a tamale casserole? Instead of making individual tamales wrapped in corn husks or banana leaves, the tamale dough is pressed in a baking dish. Then tomatillo sauce and shredded pork or chicken is layered in the center, then topped with more masa dough. The casserole is then baked in the oven for an hour. Garnish the tamale casserole with cheese, sour cream, and chopped cilantro.
Equipment
- blender
- standing mixer
Ingredients
- 8 medium tomatillos
- 2 jalapeños
- 4 garlic cloves
- 1/2 cup cilantro
- salt to taste
- 1 cup lard
- 3 1/2 cups masa harina
- 2 1/2 cups chicken stock
- 1 lb shredded pork or chicken
- 1 tsp garlic powder
- 1 tsp onion powder
Garnish
- mozzarella cheese
- Mexican sour cream
- cilantro chopped
Instructions
- Place the tomatillos, jalapeños, and garlic in a pot of water. Bring to a boil and simmer for 15 minutes.
- Drain the veggies from the water. Place in a blender along with the cilantro and salt. Purée until smooth. Set aside.
- Beat the lard with in a standing mixer. Slowly incorporate the masa flour and chicken stock. Beat until the dough is somewhat creamy.
- Grease the bottom of a 9×13 baking dish. Press down half of the tamale dough. Pour over half of the green sauce.
- Top the green sauce with the shredded pork. Season the pork with garlic and onion powder. Pour over the rest of the green sauce.
- Place the rest of the dough over the top.
- Place the tamale casserole in a preheated 350 degree oven for 1 hour. Let rest for 15 minutes before serving.
You must be logged in to post a comment.