Teresa's Recipes
Tamal en Cazuela
Tamal en Cazuela is a cherished traditional Mexican dish that brings together the heartwarming flavors of masa dough and savory meat filling, all simmered together in one pot. This delightful twist on classic tamales transforms a laborious process into a simple and communal experience, perfect for family gatherings or festive celebrations. The rich aromas of garlic, cumin, and chili powder waft through the air as it cooks, enticing everyone to the table. Serve it with fresh lime wedges and vibrant cilantro for a burst of freshness that perfectly complements the hearty flavors. Historically, tamales have been a staple in Mexican cuisine for centuries, often enjoyed during celebrations and rituals, making this dish not just a meal but a connection to cultural heritage.
Ingredients
- 1 cup, soaked in warm water Dried corn husks
- 2 tablespoons Vegetable oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 medium, diced Tomatoes
- 1 teaspoon Cumin
- 1 tablespoon Chili powder
- 1 teaspoon, or to taste Salt
- 2 cups Chicken or pork, shredded
- 2 cups Masa harina
- 2-3 cups, as needed Chicken broth
- for serving Lime wedges
- for garnish Cilantro, chopped
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 18g
- Carbs: 50g
- Protein: 25g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Soak the dried corn husks in warm water for 30 minutes to soften them. This will make them pliable for wrapping.
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the diced tomatoes, cumin, chili powder, and salt. Cook for an additional 5 minutes, allowing the flavors to meld and the tomatoes to break down.
- Add the shredded chicken or pork to the pot, stirring well to combine with the tomato mixture. Remove from heat and set aside.
- In a separate bowl, mix the masa harina with 2 cups of chicken broth until a smooth, pliable dough forms. Adjust the consistency with more broth if necessary, aiming for a dough that holds together but is not too sticky.
- Take one soaked corn husk and spread a thin layer of masa dough on it, leaving a little space at the edges.
- Place a spoonful of the meat filling in the center of the masa dough. Fold the sides of the corn husk over the filling, then fold the bottom up and secure with a strip of corn husk or kitchen twine.
- Repeat the process with the remaining corn husks and filling, arranging the tamales in the pot with the folded side down.
- Pour enough water into the pot to reach halfway up the tamales. Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the masa is cooked through and firm to the touch.
- Serve the tamal en cazuela hot, garnished with chopped cilantro and lime wedges for an extra burst of flavor.
Tips
- For a spicier version, add diced jalapeños to the meat filling.
- You can substitute the chicken or pork with vegetables for a vegetarian option.
- Serve with a side of salsa verde or guacamole for additional flavor.