Tamale Casserole (Tamal de Cazuela)
Tamale Casserole (Tamal de Cazuela)
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 1 tablespoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1 yellow onion, large, roughly chopped
- 4 garlic cloves, smashed
- 4 cups beef broth
For the Chile Sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried arbol chiles, stems and seeds removed (optional, for heat)
- 2 roma tomatoes, halved
- 2 garlic cloves
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1 teaspoon salt, or to taste
For the Masa Dough
- 2 cups masa harina
- 2 1/2 cups warm chicken broth
- 1/2 cup lard or vegetable shortening, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Assembly
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast chunks dry with paper towels. Season generously with coarse salt and black pepper.
⏱️ 5 min
- 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned beef chunks in batches until deeply browned on all sides. Remove beef and set aside.
⏱️ 10 min
- 3
Add chopped yellow onion and smashed garlic cloves to the pot. Sauté until softened and fragrant, about 5 minutes. Return the seared beef to the pot.
⏱️ 7 min
- 4
Pour in the beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2 1/2 hours, or until the beef is fork-tender and easily shredded.
⏱️ 150 min
- 5
While the beef cooks, prepare the chile sauce. Place dried chiles and roma tomatoes in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, until chiles are softened. Drain, reserving 1/2 cup of the cooking liquid.
⏱️ 20 min
- 6
Transfer the softened chiles, tomatoes, 2 garlic cloves, cumin, Mexican oregano, and salt to a blender. Add the reserved chile cooking liquid and blend until completely smooth. If needed, add a little more water or beef broth to achieve a pourable consistency. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon.
⏱️ 10 min
- 7
Once the beef is tender, remove it from the pot and shred using two forks. Discard any excess fat. Stir the strained chile sauce into the shredded beef. Taste and adjust seasoning as needed.
⏱️ 10 min
- 8
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 9
Prepare the masa dough: In a large bowl, combine masa harina, baking powder, and salt. Gradually add the warm chicken broth and melted lard or shortening, mixing until a soft, pliable dough forms. It should be similar to a thick pancake batter consistency.
⏱️ 10 min
- 10
Spread half of the masa dough evenly over the bottom of the prepared baking dish. Top with the shredded beef and chile mixture, spreading it out evenly.
⏱️ 5 min
- 11
Carefully spread the remaining masa dough over the beef layer. It can be a bit tricky, so dollop small amounts and gently spread with the back of a spoon or wet hands.
⏱️ 5 min
- 12
Bake for 30 minutes, or until the masa is set and cooked through. Remove from oven, sprinkle with shredded Monterey Jack cheese, and return to the oven for another 10-15 minutes, or until the cheese is melted and bubbly.
⏱️ 45 min•🌡️ 375
- 13
Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped cilantro.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tamale Casserole (Tamal de Cazuela)
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 1 tablespoon coarse salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
- 1 yellow onion, large, roughly chopped
- 4 garlic cloves, smashed
- 4 cups beef broth
For the Chile Sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried arbol chiles, stems and seeds removed (optional, for heat)
- 2 roma tomatoes, halved
- 2 garlic cloves
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon Mexican oregano, dried
- 1 teaspoon salt, or to taste
For the Masa Dough
- 2 cups masa harina
- 2 1/2 cups warm chicken broth
- 1/2 cup lard or vegetable shortening, melted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Assembly
- 2 cups Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the beef chuck roast chunks dry with paper towels. Season generously with coarse salt and black pepper.
⏱️ 5 min - 2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned beef chunks in batches until deeply browned on all sides. Remove beef and set aside.
⏱️ 10 min - 3
Add chopped yellow onion and smashed garlic cloves to the pot. Sauté until softened and fragrant, about 5 minutes. Return the seared beef to the pot.
⏱️ 7 min - 4
Pour in the beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2 1/2 hours, or until the beef is fork-tender and easily shredded.
⏱️ 150 min - 5
While the beef cooks, prepare the chile sauce. Place dried chiles and roma tomatoes in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-15 minutes, until chiles are softened. Drain, reserving 1/2 cup of the cooking liquid.
⏱️ 20 min - 6
Transfer the softened chiles, tomatoes, 2 garlic cloves, cumin, Mexican oregano, and salt to a blender. Add the reserved chile cooking liquid and blend until completely smooth. If needed, add a little more water or beef broth to achieve a pourable consistency. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon.
⏱️ 10 min - 7
Once the beef is tender, remove it from the pot and shred using two forks. Discard any excess fat. Stir the strained chile sauce into the shredded beef. Taste and adjust seasoning as needed.
⏱️ 10 min - 8
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 9
Prepare the masa dough: In a large bowl, combine masa harina, baking powder, and salt. Gradually add the warm chicken broth and melted lard or shortening, mixing until a soft, pliable dough forms. It should be similar to a thick pancake batter consistency.
⏱️ 10 min - 10
Spread half of the masa dough evenly over the bottom of the prepared baking dish. Top with the shredded beef and chile mixture, spreading it out evenly.
⏱️ 5 min - 11
Carefully spread the remaining masa dough over the beef layer. It can be a bit tricky, so dollop small amounts and gently spread with the back of a spoon or wet hands.
⏱️ 5 min - 12
Bake for 30 minutes, or until the masa is set and cooked through. Remove from oven, sprinkle with shredded Monterey Jack cheese, and return to the oven for another 10-15 minutes, or until the cheese is melted and bubbly.
⏱️ 45 min•🌡️ 375 - 13
Let the casserole rest for 10 minutes before serving. Garnish with fresh chopped cilantro.
⏱️ 10 min