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–+ servings
a slice of tamal
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Tamal de Cazuela

Traditional and authentic flavors of tamales baked in a cazuela!
Course Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8 Servings

Equipment

  • 2 nine inch Mexican cazuelas or 1 large 12 inch cazuela (Mexican clayware pots)
  • heatproof baking dish, 13x9

Ingredients

Masa

  • ¾ c natural rendered pork lard coconut oil, vegetable shortening or unsalted butter
  • 1 tsp baking powder
  • 1 tsp salt plus more to taste
  • 2 c masa harina, I used Masienda yellow corn variety
  • 2 c cool pork chicken, beef or vegetable broth

You Also Need

  • 1 12 inch(at the base) cazuela or 2 (9 inch) cazuelas. Mexican ollas de barro (Clayware pots) with lid
  • Avocado oil
  • 1/2 lb corn husk softened for 1-2 hours in boiling water
  • 4 c of your favorite meat or vegetarian filling. See pork tamales on my blog or use your favorite recipe.
  • 6 c water for the oven

Garnish

  • Your favorite salsa
  • Mexican crema agria

Instructions

  • To speed up the process and have the tamal ready in a timely manner, I would suggest preparing your favorite tamal filling the day before. See links for tamal filling recipe ideas.
  • Whip the lard in the stand mixer for 3 minutes. Mix in the salt and baking powder for 1 more minute. Gradually mix in the masa harina. Gradually mix in the cool broth. When ready, mix on medium/high for 7-8 minutes or until the masa looks light and fluffy. Do th float test. Taste for salt. Season to taste and mix for 2 more minutes. Transfer to a bowl. Cover and chill until you are ready to assemble.
  • When ready, preheat the oven to 400 degrees F. In a large heatproof baking dish pour in 6 cups of water. Place in the the oven on the bottom rack or if it will fit on the top, place on the top rack to one side.
  • For Larger Cazulea: Brush the bottom and sides of the cazuela with oil. If using two smaller ones, oil both. Overlap a layer of softened corn husks across the bottom. Rub some oil on the palms of your hands as needed. Take half of the masa and form to large discs with your hands. Place evenly on top of the softened corn husk. Then use your fingers to spread masa out to cover the bottom of the cazuela. Add the 4 cups of filling and spread out evenly. With the remaining corn husk, with the flat edge on the bottom insert them into the inner edges of the cazuela. Go to NOTES for baking times.
  • When ready repeat forming the top masa layer to cover the filling and to fit the width of the cazuela. Again, rub some oil on the palms of your hands and smooth out the masa. Fold the tops of the corn husks down to cover the exposed masa layer on top. Cover with the lid and transfer to the oven on the top rack. If preparing two smaller 9-inch cazuelas, divide the ingredients accordingly and bake as instructed.
  • Bake for 45 minutes. Remove from the oven. Remove lid. Remove all the corn husks that were inserted in the edges. Return to the oven and continue baking for 15 minutes. Remove form oven and let sit for 15 minutes.
  • When ready, carefully flip the tamal de cazuela over onto a serving plate or platter. Carefully remove the remaining corn husks. Slice to desired size and enjoy with your favorite salsa, crema and crumbled queso.

Notes

The larger cazuela will require a little more time to bake. Bake covered for 1 hour, then uncover, remove husks on the outer edges. Return to oven uncovered and bake for 15-20 minutes. Remove from the oven and let it sit covered for 20 minutes before you slice it. 
 
Some of my favorite tamales!
Chicken Mole Tamales https://pinaenlacocina.com/chicken-mole-tamal-featuring-masienda/
Rajas Con Queso https://pinaenlacocina.com/tamales-de-rajas-con-queso/
Shredded Beef https://pinaenlacocina.com/shredded-beef-tamal/
Chicharron Prensado  https://pinaenlacocina.com/chicharron-prensado-pressed-pork-chicharron/