Tamal en Cazuela

Ingredients

• Dried corn husks (1 cup, soaked in warm water)
• Vegetable oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Tomatoes (2 medium, diced)
• Cumin (1 teaspoon)
• Chili powder (1 tablespoon)
• Salt (1 teaspoon, or to taste)
• Chicken or pork, shredded (2 cups)
• Masa harina (2 cups)
• Chicken broth (2-3 cups, as needed)
• Lime wedges (for serving)
• Cilantro, chopped (for garnish)

Instructions

1. Soak the dried corn husks in warm water for 30 minutes to soften them. This will make them pliable for wrapping.
2. 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.
3. 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.
4. Add the shredded chicken or pork to the pot, stirring well to combine with the tomato mixture. Remove from heat and set aside.
5. 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.
6. Take one soaked corn husk and spread a thin layer of masa dough on it, leaving a little space at the edges.
7. 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.
8. Repeat the process with the remaining corn husks and filling, arranging the tamales in the pot with the folded side down.
9. 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.
10. Serve the tamal en cazuela hot, garnished with chopped cilantro and lime wedges for an extra burst of flavor.