Tamal Casserole (Tamal de Cazuela)
Tamal Casserole (Tamal de Cazuela)
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon lard, or vegetable oil
- 2 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 yellow onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 bay leaf
For the Chile Sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 3 dried puya chiles, stems removed
- 3 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, or to taste
For the Filling
- 1 yellow onion, medium, sliced
- 2 tablespoons lard, or vegetable oil
- 1/2 teaspoon kosher salt, or to taste
For the Masa
- 2 cups masa harina
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup lard, softened
For the Casserole Assembly & Topping
- cooking spray, as needed
- 4 corn husks, large, soaked in hot water for 30 minutes, then drained
- 1 1/2 cups Oaxaca cheese, shredded
- 1/2 cup Mexican crema
Instructions
- 1
Season the beef chuck roast pieces generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon lard in an Instant Pot on the 'Sauté' setting. Brown the seasoned beef in batches until well-caramelized on all sides, about 3-4 minutes per batch. Remove beef and set aside.
⏱️ 10 min
- 3
Deglaze the Instant Pot with a splash of water, scraping up any browned bits. Return the beef to the pot. Add 2 cups water, 1 teaspoon dried oregano, 1/2 teaspoon ground allspice, 1/2 yellow onion, 2 garlic cloves, and 1 bay leaf. Secure the lid and set to 'Manual' or 'Pressure Cook' on high for 45 minutes. Allow for a 10-minute natural release, then quick release any remaining pressure.
⏱️ 60 min
- 4
Carefully remove the beef from the Instant Pot and shred it using two forks. Strain the cooking broth through a fine-mesh sieve, reserving 1 1/2 cups for the chile sauce and masa. Discard the solids.
⏱️ 10 min
- 5
While the beef cooks, prepare the chiles. Lightly toast the guajillo, ancho, and puya chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Immediately remove from heat.
⏱️ 5 min
- 6
Place the toasted chiles in a heatproof bowl. Pour 1 1/2 cups of the hot reserved beef broth over them and let them soak for 15-20 minutes until softened. (You may need to add more hot water if the broth isn't enough to fully submerge).
⏱️ 20 min
- 7
Transfer the softened chiles and soaking liquid to a blender. Add 3 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon onion powder, and 1/2 teaspoon kosher salt. Blend until the mixture is silky smooth. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard any remaining pulp. Reserve 1/2 cup of this chile sauce for topping the casserole later.
⏱️ 10 min
- 8
For the filling, heat 2 tablespoons lard in a large skillet over medium heat. Add the sliced yellow onion and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min
- 9
Stir in the prepared chile sauce (excluding the 1/2 cup reserved for topping) and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Add the shredded beef and mix well. Season with 1/2 teaspoon kosher salt or to taste. Set the filling aside to cool.
⏱️ 15 min
- 10
In a large bowl, whisk together 2 cups masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
⏱️ 2 min
- 11
In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened lard on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 12
With the mixer on low speed, gradually alternate adding the dry masa mix and the remaining reserved beef broth (from Step 4) to the beaten lard, beginning and ending with the masa mix. Mix until the dough is soft, smooth, and spreadable, resembling thick hummus. Increase speed to medium and continue mixing for an additional 5 minutes until fully combined and fluffy.
⏱️ 10 min
- 13
Preheat your oven to 400°F. Place an oven-safe dish filled with 1 inch of water on the bottom rack to create steam during baking.
⏱️ 15 min•🌡️ 400
- 14
Lightly spray a 9x13 inch baking dish with cooking spray. Spread half of the prepared masa evenly at the bottom of the dish.
⏱️ 5 min
- 15
Spread half of the beef and chile filling over the masa layer. Top with the remaining masa, spreading it evenly to cover the filling.
⏱️ 5 min
- 16
Cover the casserole with the soaked corn husks (overlapping slightly) and then tightly with aluminum foil.
⏱️ 5 min - 17
Bake the covered casserole for 60-70 minutes, or until the masa is set and cooked through. A toothpick inserted into the masa should come out clean.
⏱️ 65 min•🌡️ 400
- 18
Remove the casserole from the oven. Carefully remove the corn husks and aluminum foil. Drizzle the remaining reserved chile sauce (from Step 7) over the top, then sprinkle generously with 1 1/2 cups shredded Oaxaca cheese.
⏱️ 5 min
- 19
Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is bubbly, hot, and golden brown.
⏱️ 18 min•🌡️ 400
- 20
Once baked, let the tamal casserole rest for 10 minutes before serving. Drizzle with 1/2 cup Mexican crema on top before enjoying.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tamal Casserole (Tamal de Cazuela)
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon lard, or vegetable oil
- 2 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 yellow onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 bay leaf
For the Chile Sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 3 dried puya chiles, stems removed
- 3 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, or to taste
For the Filling
- 1 yellow onion, medium, sliced
- 2 tablespoons lard, or vegetable oil
- 1/2 teaspoon kosher salt, or to taste
For the Masa
- 2 cups masa harina
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup lard, softened
For the Casserole Assembly & Topping
- cooking spray, as needed
- 4 corn husks, large, soaked in hot water for 30 minutes, then drained
- 1 1/2 cups Oaxaca cheese, shredded
- 1/2 cup Mexican crema
Instructions
- 1
Season the beef chuck roast pieces generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon lard in an Instant Pot on the 'Sauté' setting. Brown the seasoned beef in batches until well-caramelized on all sides, about 3-4 minutes per batch. Remove beef and set aside.
⏱️ 10 min - 3
Deglaze the Instant Pot with a splash of water, scraping up any browned bits. Return the beef to the pot. Add 2 cups water, 1 teaspoon dried oregano, 1/2 teaspoon ground allspice, 1/2 yellow onion, 2 garlic cloves, and 1 bay leaf. Secure the lid and set to 'Manual' or 'Pressure Cook' on high for 45 minutes. Allow for a 10-minute natural release, then quick release any remaining pressure.
⏱️ 60 min - 4
Carefully remove the beef from the Instant Pot and shred it using two forks. Strain the cooking broth through a fine-mesh sieve, reserving 1 1/2 cups for the chile sauce and masa. Discard the solids.
⏱️ 10 min - 5
While the beef cooks, prepare the chiles. Lightly toast the guajillo, ancho, and puya chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Immediately remove from heat.
⏱️ 5 min - 6
Place the toasted chiles in a heatproof bowl. Pour 1 1/2 cups of the hot reserved beef broth over them and let them soak for 15-20 minutes until softened. (You may need to add more hot water if the broth isn't enough to fully submerge).
⏱️ 20 min - 7
Transfer the softened chiles and soaking liquid to a blender. Add 3 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon onion powder, and 1/2 teaspoon kosher salt. Blend until the mixture is silky smooth. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard any remaining pulp. Reserve 1/2 cup of this chile sauce for topping the casserole later.
⏱️ 10 min - 8
For the filling, heat 2 tablespoons lard in a large skillet over medium heat. Add the sliced yellow onion and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 min - 9
Stir in the prepared chile sauce (excluding the 1/2 cup reserved for topping) and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Add the shredded beef and mix well. Season with 1/2 teaspoon kosher salt or to taste. Set the filling aside to cool.
⏱️ 15 min - 10
In a large bowl, whisk together 2 cups masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
⏱️ 2 min - 11
In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened lard on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 12
With the mixer on low speed, gradually alternate adding the dry masa mix and the remaining reserved beef broth (from Step 4) to the beaten lard, beginning and ending with the masa mix. Mix until the dough is soft, smooth, and spreadable, resembling thick hummus. Increase speed to medium and continue mixing for an additional 5 minutes until fully combined and fluffy.
⏱️ 10 min - 13
Preheat your oven to 400°F. Place an oven-safe dish filled with 1 inch of water on the bottom rack to create steam during baking.
⏱️ 15 min•🌡️ 400 - 14
Lightly spray a 9x13 inch baking dish with cooking spray. Spread half of the prepared masa evenly at the bottom of the dish.
⏱️ 5 min - 15
Spread half of the beef and chile filling over the masa layer. Top with the remaining masa, spreading it evenly to cover the filling.
⏱️ 5 min - 16
Cover the casserole with the soaked corn husks (overlapping slightly) and then tightly with aluminum foil.
⏱️ 5 min - 17
Bake the covered casserole for 60-70 minutes, or until the masa is set and cooked through. A toothpick inserted into the masa should come out clean.
⏱️ 65 min•🌡️ 400 - 18
Remove the casserole from the oven. Carefully remove the corn husks and aluminum foil. Drizzle the remaining reserved chile sauce (from Step 7) over the top, then sprinkle generously with 1 1/2 cups shredded Oaxaca cheese.
⏱️ 5 min - 19
Return the casserole to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is bubbly, hot, and golden brown.
⏱️ 18 min•🌡️ 400 - 20
Once baked, let the tamal casserole rest for 10 minutes before serving. Drizzle with 1/2 cup Mexican crema on top before enjoying.
⏱️ 10 min