Authentic Tamal de Cazuela

Alejandra Cota
If you are looking for a different way to make tamales, this recipe is right for you! Prepare this authentic tamal de cazuela with masa dough, stuffed with shredded chicken breast and Poblano chile cooked in a delicious tomatillo sauce. Tamal de cazuela is a traditional dish from Yucatán also known as budín de tamal, pastel de tamal, tamal de olla, or tamal de molde, and is baked in a clay dish with a variety of tasty stuffings.
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Ingredients
10
Portions
  • 1/2 cups water, from cooking the tomatillos
  • 4 tomato peel
  • 1/8 cups coarse salt
  • 1 cup lard
  • 1/2 kilos masa dough
  • 1/4 cups lard, for the stuffing
  • 1 white onion, finely chopped
  • 3 cloves garlic
  • 5 tomatoes
  • 1 cup Poblano chile, cut into strips
  • 1/2 kilos chicken breast, cooked and shredded
  • 1/4 cups fresh cilantro, finely chopped
  • 2 tablespoons coarse salt
  • 1 onion, cut into chunks, for the sauce
  • 1 clove garlic, for the sauce
  • 1 cup tomatillo, cut into chunks
  • 8 pasilla chiles, rehydrated, trimmed, and seeded, for the sauce
  • 1 tablespoon coarse salt, for the sauce
Preparation
20 mins
50 mins
Easy
  • Preheat oven to 356 °F.
  • For the tomatillo water: Bring a small pot with water to a boil. Add tomatillo skins and salt. Cook for 5 minutes. Drain and set water aside.
  • For the tamal dough: In a mixer, cream lard. Add masa dough little by little until perfectly incorporated. Add tomatillo water to the tamal dough and incorporate. Set aside.
  • For the stuffing: Heat a skillet over medium heat with lard. Fry onion, garlic, and tomato. Cook for 10 minutes. Season. Add chicken and serrano chile. Adjust seasoning. Cool.
  • For the sauce: In a small pot with boiling water cook onion, garlic, tomatillo, and pasilla chiles for about 20 minutes. Cool.
  • Transfer previous preparation to a blender. Season with salt and pepper. Blend until smooth. Set aside.
  • In a clay pot, add the tamal dough. Add stuffing and sprinkle chopped cilantro. Add sauce. Cover with remaining tamal dough. Cover with aluminum foil. Bake authentic tamal de cazuela for 40 minutes or until dough is cooked through.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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