Casserole Tamal

Alejandra Cota
Classic casserole tamal made of corn dough ✅, filled with chicken breast and poblano pepper in a dry pasilla chili sauce based on tomato. Don't miss this traditional Mexican recipe that is full of flavor and has a different presentation. If you are looking for an unusual way to eat tamales; this is the perfect option. The casserole tamal originates from Yucatán and is also known by the names tamal pudding, tamal cake, pot tamal, or mold tamal. Fillings can vary from turkey with mole, chicken, vegetables, etc. Make the combinations you like the most and enjoy this delicious dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/2 cups water, from the cooking of the tomato
  • 4 tomato peel
  • 1/8 cups coarse salt
  • 1 cup lard
  • 1/2 kilos masa dough
  • 1/4 cups lard, for the filling
  • 1 white onion, finely chopped
  • 3 cloves garlic
  • 5 tomatoes
  • 1 cup Poblano chile, in strips
  • 1/2 kilos chicken breast, cooked and shredded
  • 1/4 cups fresh cilantro, finely chopped
  • 2 tablespoons coarse salt
  • 1 onion, cut into pieces, for the sauce
  • 1 clove garlic, for the sauce
  • 1 cup tomatillo, cut into pieces
  • 8 pasilla chiles, rehydrated, cleaned, deveined, and seedless, for sauce
  • 1 tablespoon coarse salt, for the sauce
Preparation
20 mins
50 mins
Low
  • Preheat the oven to 180° C.
  • For the tomato water, heat a small pot with water until it reaches boiling point, add the tomato peels and salt. Cook for 5 minutes. Strain and reserve the water.
  • For the dough, add the lard to the mixer, cream it perfectly, add the masa gradually to fully integrate. Add the tomato water to the dough and mix, reserve the dough.
  • For the filling, heat a pan over medium heat with the lard, sauté the onion, garlic, and tomato. Cook for 10 minutes and season, add the chicken, serrano chili, adjust seasoning, and cool.
  • For the sauce, in a small pot with water, boil the onion, garlic, tomato, and pasilla chiles for about 20 minutes. Cool.
  • Add the previous preparation to the blender, season with salt and pepper, and blend. Reserve.
  • In the clay pot, add the prepared dough, pour in the filling and sprinkle with chopped cilantro. Add the sauce, cover with the remaining dough. Cover with aluminum foil and bake for 40 minutes or until the dough is cooked.

Nutritional Information

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