The EASIEST Tamale CASSEROLE recipe | Tamal de Cazuela | Villa Cocina

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken can be more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese cuts calories, while monterey jack is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories, while plain yogurt is often cheaper.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned kidney beans

Pinto beans are nutritious, and kidney beans are often more affordable.

Cut 3 pounds of boneless beef chuck roast into medium-sized pieces.

Generously season all sides with salt and black pepper to taste.

In a large pot, heat 3 tablespoons of avocado oil over medium to medium-high heat.

Add the meat and brown on all sides, creating depth of flavor; do this in batches if necessary to prevent overcrowding.

Pour in 12 cups of water and return any removed meat to the pot.

Add 1/2 medium white onion, 1 head of garlic, 3 bay leaves, 1 teaspoon of Mexican dry oregano, 1 teaspoon of whole allspice, and 2 teaspoons of kosher salt.

Allow it to reach a boil, removing any impurities that rise to the top.

Lower the heat to medium-low and allow it to cook on a gentle simmer for 2.5 hours or until the meat is super tender.

Remove the meat from the pot and strain the broth.

Toast 8 wahio peppers, 2 ancho peppers, and 4 puya peppers over low heat on a Comal, turning continuously for 30 seconds to 1 minute until fragrant; remove and rinse them.

Rehydrate the dry peppers with 3 cups of the broth for 5-10 minutes until completely soft.

Shred the cooked meat after it has cooled enough to handle.

In a blender, combine the rehydrated peppers, 4 peeled garlic cloves, 1.5 teaspoons of onion powder, and 0.5 teaspoon of whole cumin; cover and blend until smooth.

In a large pan over medium heat, heat 2 tablespoons of avocado oil and sauté 1/4 medium white onion sliced until golden brown.

Carefully pour in the red sauce and stir, adding 1/2 cup of water to the blender to get the last bit of sauce and pour it back into the pan.

Lower the heat to medium-low and allow the sauce to simmer for about 10-15 minutes or until thickened.

Prepare 25 corn husks by submerging them in warm water for 15 minutes, rinsing, and removing the corn silk; reserve until needed.

Season the sauce with 1.5 teaspoons of kosher salt, mix in the shredded meat, and set aside to cool for about 30 minutes.

In a bowl, combine 8 cups of corn masa with 1.5 teaspoons of baking powder and 1 tablespoon plus 1 teaspoon of kosher salt; mix to combine.

Add 1.75 cups of avocado oil and mix until well incorporated.

Gradually add 5 cups of warm broth into the masa, kneading in between additions until fully hydrated and smooth; knead for an additional 5 minutes.

Preheat the oven to 400°F (204°C).

Spray an 11 by 16 baking dish with baking spray and line the bottom with soaked corn husks, overlapping as needed.

Divide the masa dough into three equal portions and spread the first portion over the husks to cover the bottom.

Spread half of the beef filling over the masa, then create another layer of masa without pressing down too hard.

Spread the remainder of the meat filling and top with the last portion of masa, smoothing the surface with oiled hands.

Fold the hanging husks over the dough and cover with additional husks, then tightly cover with aluminum foil.

Place the baking dish on the bottom oven rack and fill it with about 1.5 inches of hot water, then place the casserole on the middle rack.

Bake for about 1 hour and 45 minutes or until fully cooked, checking for doneness by ensuring the top feels firm but soft to the touch.

Allow to cool for about 15 minutes before removing the leaves from the top.

Cooking Techniques

Equipment Needed

Spice Level: