Mexican cuisine · Dough, Pasta & Rice

Tamal de Cazuela

Tamale dough and chicken in salsa verde layered and baked in a dish — the easy casserole version instead of individual packets.

Ingredients · for 6 servings

• 500 g masa harina
• 220 g lard
• 1 tsp baking powder
• 700 ml chicken broth
• 500 g boneless chicken thighs
• 500 g tomatillos
• 2 serrano chiles
• 1 onion
• 2 cloves garlic
• 1/2 bunch cilantro
• 150 g queso fresco (or feta as a substitute)
• Salt, pepper

Instructions

1. Gently poach the chicken with half the onion and salt in water for 25 min., remove, shred finely, and set the broth aside.
2. Cook the tomatillos, serrano chiles, remaining onion, and garlic for 8 min. until olive green, blend with the cilantro, and simmer the sauce for 8 min. until it thickens; fold in the chicken and season.
3. Beat the lard for 5 min. until white and fluffy, then work in the masa harina, baking powder, and 2 tsp salt alternately with the lukewarm chicken broth until a soft, spreadable dough forms.
4. Fill a greased baking dish (about 24 x 30 cm) halfway with dough and smooth it out, spread the chicken in salsa verde on top, and cover with the remaining dough.
5. Bake at 190°C (top/bottom heat) for 45-50 min. until the surface is golden brown and a skewer inserted in the center comes out clean.
6. Let the casserole rest for 10 min., sprinkle with crumbled queso fresco, and serve cut into squares.