Casserole Tamal

Name: Casserole Tamal
Prep time: 70 min
Cook time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 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

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

Published: 24-01-2017

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.