Easy Tamal Casserole (Tamal de Cazuela)
Easy Tamal Casserole (Tamal de Cazuela)
Ingredients
For the Beef
- 2 pounds beef chuck roast, trimmed
- as needed kosher salt
- as needed black pepper, freshly ground
- 1 tablespoon lard
- 4 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 yellow onion, large, roughly chopped
- 4 garlic cloves, smashed
- 2 bay leaves
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 kept, seeds kept
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1/4 yellow onion, medium, roughly chopped
For the Beef Filling
- 1 yellow onion, medium, thinly sliced
- 2 tablespoons lard
- as needed kosher salt
For the Masa Dough
- 2 cups masa harina
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup lard, softened
For Assembly
- as needed cooking spray
- 4 dried corn husks, large, soaked in hot water for 30 minutes
Instructions
- 1
Season the beef chuck roast generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon of lard in a large pot or Instant Pot on sauté mode over medium-high heat. Brown the seasoned beef on all sides until a deep crust forms, about 8-10 minutes.
⏱️ 10 min
- 2
Add 4 cups of water, dried oregano, ground allspice, 1/2 large roughly chopped yellow onion, 4 smashed garlic cloves, and bay leaves to the pot with the browned beef. If using an Instant Pot, secure the lid and cook on High Pressure for 45 minutes. Allow for a 10-minute natural pressure release, then quick release any remaining pressure. If using a Dutch oven, cover and simmer on low heat for 2 1/2 to 3 hours, or until fork-tender.
⏱️ 75 min
- 3
Carefully remove the cooked beef from the pot and shred it using two forks. Strain the cooking broth through a fine-mesh sieve, reserving the broth for later use. Discard the solids.
⏱️ 10 min
- 4
While the beef cooks, prepare the chiles. Lightly toast the dried guajillo, ancho, and puya chiles in a dry skillet over medium heat for 2-3 minutes per side, until fragrant. Be careful not to burn them. Rinse the toasted chiles under cold water. Place them in a bowl and cover with 2 cups of the hot reserved beef broth. Let them soak for 15-20 minutes until softened.
⏱️ 20 min
- 5
Drain the softened chiles (reserving the soaking liquid). Transfer them to a blender along with 2 garlic cloves, 1 teaspoon ground cumin, and 1/4 medium roughly chopped yellow onion. Add 1 cup of the reserved beef broth (or chile soaking liquid). Blend until the mixture is silky smooth. If necessary, strain the sauce through a fine-mesh sieve to remove any remaining solids. Set aside 1/2 cup of this chile sauce for later.
⏱️ 10 min
- 6
In a large pan or skillet, heat 2 tablespoons of lard over medium heat. Add 1 medium thinly sliced yellow onion and sauté until softened and translucent, about 5-7 minutes. Pour in the main portion of the blended chile sauce (not the 1/2 cup set aside). Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the shredded beef and season with kosher salt to taste. Remove from heat and let the beef filling cool down.
⏱️ 20 min
- 7
In a large mixing bowl, combine the masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Whisk to combine thoroughly.
⏱️ 5 min
- 8
In a stand mixer fitted with the paddle attachment, beat 1/2 cup softened lard on medium-high speed until it is light and fluffy, about 3-5 minutes. Gradually alternate adding the dry masa mix and 1 1/2 cups of the strained beef broth (from the cooked beef) to the beaten lard. Add just enough liquid until the dough becomes soft, smooth, and spreadable, similar to thick hummus. Mix for an additional 5 minutes to ensure proper aeration.
⏱️ 15 min
- 9
Preheat your oven to 375°F. Lightly spray a 9x13 inch baking dish with cooking spray. Spread half of the prepared masa dough evenly at the bottom of the dish. Layer half of the cooled beef filling over the masa. Spread the remaining masa dough over the beef filling. Evenly distribute the remaining beef filling over the top masa layer. Drizzle the reserved 1/2 cup of chile sauce over the top.
⏱️ 15 min•🌡️ 375
- 10
Arrange the soaked corn husks over the top of the casserole, overlapping them slightly to cover completely. Then, cover the entire baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and corn husks, then continue to bake for another 10-15 minutes, or until the masa is set and slightly golden brown around the edges. Let the casserole rest for 10 minutes before serving.
⏱️ 60 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Easy Tamal Casserole (Tamal de Cazuela)
Ingredients
For the Beef
- 2 pounds beef chuck roast, trimmed
- as needed kosher salt
- as needed black pepper, freshly ground
- 1 tablespoon lard
- 4 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 yellow onion, large, roughly chopped
- 4 garlic cloves, smashed
- 2 bay leaves
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 kept, seeds kept
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1/4 yellow onion, medium, roughly chopped
For the Beef Filling
- 1 yellow onion, medium, thinly sliced
- 2 tablespoons lard
- as needed kosher salt
For the Masa Dough
- 2 cups masa harina
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup lard, softened
For Assembly
- as needed cooking spray
- 4 dried corn husks, large, soaked in hot water for 30 minutes
Instructions
- 1
Season the beef chuck roast generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon of lard in a large pot or Instant Pot on sauté mode over medium-high heat. Brown the seasoned beef on all sides until a deep crust forms, about 8-10 minutes.
⏱️ 10 min - 2
Add 4 cups of water, dried oregano, ground allspice, 1/2 large roughly chopped yellow onion, 4 smashed garlic cloves, and bay leaves to the pot with the browned beef. If using an Instant Pot, secure the lid and cook on High Pressure for 45 minutes. Allow for a 10-minute natural pressure release, then quick release any remaining pressure. If using a Dutch oven, cover and simmer on low heat for 2 1/2 to 3 hours, or until fork-tender.
⏱️ 75 min - 3
Carefully remove the cooked beef from the pot and shred it using two forks. Strain the cooking broth through a fine-mesh sieve, reserving the broth for later use. Discard the solids.
⏱️ 10 min - 4
While the beef cooks, prepare the chiles. Lightly toast the dried guajillo, ancho, and puya chiles in a dry skillet over medium heat for 2-3 minutes per side, until fragrant. Be careful not to burn them. Rinse the toasted chiles under cold water. Place them in a bowl and cover with 2 cups of the hot reserved beef broth. Let them soak for 15-20 minutes until softened.
⏱️ 20 min - 5
Drain the softened chiles (reserving the soaking liquid). Transfer them to a blender along with 2 garlic cloves, 1 teaspoon ground cumin, and 1/4 medium roughly chopped yellow onion. Add 1 cup of the reserved beef broth (or chile soaking liquid). Blend until the mixture is silky smooth. If necessary, strain the sauce through a fine-mesh sieve to remove any remaining solids. Set aside 1/2 cup of this chile sauce for later.
⏱️ 10 min - 6
In a large pan or skillet, heat 2 tablespoons of lard over medium heat. Add 1 medium thinly sliced yellow onion and sauté until softened and translucent, about 5-7 minutes. Pour in the main portion of the blended chile sauce (not the 1/2 cup set aside). Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the shredded beef and season with kosher salt to taste. Remove from heat and let the beef filling cool down.
⏱️ 20 min - 7
In a large mixing bowl, combine the masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Whisk to combine thoroughly.
⏱️ 5 min - 8
In a stand mixer fitted with the paddle attachment, beat 1/2 cup softened lard on medium-high speed until it is light and fluffy, about 3-5 minutes. Gradually alternate adding the dry masa mix and 1 1/2 cups of the strained beef broth (from the cooked beef) to the beaten lard. Add just enough liquid until the dough becomes soft, smooth, and spreadable, similar to thick hummus. Mix for an additional 5 minutes to ensure proper aeration.
⏱️ 15 min - 9
Preheat your oven to 375°F. Lightly spray a 9x13 inch baking dish with cooking spray. Spread half of the prepared masa dough evenly at the bottom of the dish. Layer half of the cooled beef filling over the masa. Spread the remaining masa dough over the beef filling. Evenly distribute the remaining beef filling over the top masa layer. Drizzle the reserved 1/2 cup of chile sauce over the top.
⏱️ 15 min•🌡️ 375 - 10
Arrange the soaked corn husks over the top of the casserole, overlapping them slightly to cover completely. Then, cover the entire baking dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and corn husks, then continue to bake for another 10-15 minutes, or until the masa is set and slightly golden brown around the edges. Let the casserole rest for 10 minutes before serving.
⏱️ 60 min•🌡️ 375