MEATY TAMAL CASSEROLE
My go-to version of a tamal casserole: The masa dough is set in two thick layers that hold a rich and baroque filling, typical of the Mexican colonial era, when nuns used to combine Spanish and Mexican ingredients in their convent kitchens. The filling has a sauce made with my preferred pairing of dried chili peppers: sweet, almost chocolaty and prune-flavored ancho and mild, bright-tasting guajillo. It's seasoned with onion, garlic, oregano, cloves, cinnamon and a pinch of cumin, then made hearty with juicy ground meat that is sprinkled with crunchy almonds, chewy raisins and salty manzanilla olives.
Provided by Pati Jinich
Categories Main Course
Time 2h15m
Number Of Ingredients 22
Steps:
- Place the vegetable shortening or lard in the bowl of a stand mixer; beat on medium speed for about 3 minutes, until it is light and airy. Stop to scrape down the sides of the bowl.
- Add the salt and baking powder; on low speed, gradually add the corn masa flour and the broth in alternating additions, making sure each time that the addition is well incorporated. Beat for about 10 minutes to form a masa dough that is homogeneous and fluffy. Let the dough sit at room temperature while you make the filling.
- Heat a comal (tortilla griddle) or skillet over medium heat. Add the guajillo and ancho peppers; toast them for about 15 seconds per side, until they become more pliable, lightly toasted and fragrant and their inner skin turns opaque. Transfer to a medium saucepan and cover with at least 2 cups of hot water. Cook over medium-low heat for about 15 minutes, or until the peppers have rehydrated, plumped up and softened.
- Transfer the peppers and 2 cups of the liquid to a blender and add the oregano, cloves, cinnamon and cumin. Remove the center knob from the blender lid and cover the opening with a dish towel to contain splash-ups. Puree to form a smooth sauce. The yield is 2 1/2 to 2 3/4 cups.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onions and cook for 4 to 5 minutes, stirring continuously, until the onions are cooked through and beginning to brown at the edges. Add the garlic and cook until fragrant, less than a minute, then add the ground meat, salt and black pepper. Cook for 12 to 15 minutes, stirring occasionally and using a spoon to break up the meat, until it has lightly browned. Add the sauce, the broth, raisins, almonds and olives, stirring to combine; reduce the heat to medium-low, cover the skillet and cook for 20 minutes. Uncover, stir and cook uncovered for 5 minutes.
- Preheat the oven to 400°F. Use a little vegetable oil to grease a 9-by-13-inch baking dish or the equivalent.
- Spoon half of the prepared masa dough into the dish, forming a bit of a lip on the sides and gently leveling it out; don't press hard. Spoon all of the meat filling on top. Cover evenly with the remaining dough. Cover the dish tightly with aluminum foil and bake for 1 hour or until the masa is completely cooked and the top appears to be firm. Remove from the oven and let it sit, covered, for 10 to 15 minutes before serving.
TAMALE CASSEROLE
I grew up eating this. Very quick and easy and a nice casserole that, if you're like me, you don't really like the cream soup casseroles, this is a great alternative. This version comes from Texascooking.com.
Provided by Jessica K
Categories One Dish Meal
Time 40m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF.
- Sauté the onion, green pepper and garlic in the oil until just tender. Crumble the ground beef into the skillet and brown. Add the tomatoes, salt, pepper and chili powder. Cook over med-low heat for about 20 minutes.
- While the meat mixture is simmering, bring 3 cups of the water to a boil. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chili powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.
- Spray a casserole or baking dish with vegetable cooking spray. Using half of the cornmeal mixture, fill the bottom and sides of the dish. Fill with the meat mixture. You can sprinkle some black olives over the meat, if preferred. Using the remaining half of the cornmeal mixture, cover the top of the pie.
- Bake at 350°F for 20 minutes or until nicely browned. Or until knife inserted in top crust portion comes out clean.
EASY TAMALE CASSEROLE
My mom liked to make the Hamburger Helper® version of this recipe. When I moved to another state, I could not find it, so I came up with this. Memories of home. My hubby likes for me to spice this up sometimes, so I will use a 14-ounce can of tomatoes and green chiles in it or just use a Mexican-style cornbread mix sometimes.
Provided by Gwendelyn Robinson Grizzle
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a cast-iron skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and pepper.
- Stir onion into the ground beef; cook and stir for 1 minute and immediately remove skillet from heat.
- Stir pinto beans and crushed tomatoes into the beef mixture.
- Beat cream-style corn, cornbread mix, and egg together in a bowl until smooth; spread over the top of the ground beef mixture in the skillet. Sprinkle Cheddar cheese over the corn mixture.
- Bake in preheated oven until the cheese is melted and the cornbread is set in the middle, about 25 minutes.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 56.5 g, Cholesterol 98.6 mg, Fat 21 g, Fiber 9 g, Protein 27.9 g, SaturatedFat 8.9 g, Sodium 1402.5 mg, Sugar 6.8 g
TAMALE CASSEROLE
Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!
Provided by Stinger
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
- Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 679.5 calories, Carbohydrate 47.8 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 8.3 g, Protein 30.1 g, SaturatedFat 18.6 g, Sodium 1543.6 mg, Sugar 4.3 g
VEGETARIAN TAMALE CASSEROLE FOR MEAT LOVERS!
As I try to limit my intake of meat, I am always thrilled to be able to come up with a recipe that meets my "meat tooth". This is so quick and easy for a week night supper.
Provided by Happy Harry 2
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except cilantro and cornbread.
- If mixture appears too loose, mix 1 tbls of cornstarch or arrowroot with saved kidney bean water until smooth.
- Stir into mixture.
- Spray a 2 1/2 to 3 quart baking dish.
- Pour mixture in and smooth out.
- Make cornbread as directed on package.
- (Use the egg whites in place of whole egg).
- Add cilantro into cornbread mix.
- Top casserole with mixture,sealing to edges.
- Bake at 350 degrees for 40 to 50 minutes or until top is golden brown.
More about "meaty tamal casserole recipes"
TAMAL DE CAZUELA (MEXICAN TAMAL CASSEROLE) RECIPE
From kingarthurbaking.com
5/5 (1)Total Time 2 hrs 55 minsServings 8Calories 530 per serving
- To make the masa: In a medium bowl, whisk together the masa harina, baking powder, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the lard or vegetable shortening on high speed until light and creamy, about 2 minutes.
- With the mixer on low speed, add the dry ingredients in a slow, steady stream, mixing until sandy.
- Continuing to beat at low speed, add the chicken stock in a slow, steady stream. Once the stock is fully incorporated, beat at medium-high speed until the masa (dough) is light and fluffy, 8 to 10 minutes. Cover and set the masa aside while you make the sauce and filling.
MEATY TAMAL CASSEROLE (CAZUELA DE TAMAL) - THE …
From washingtonpost.com
Servings 10Calories 740 per serving
EASY TAMALE CASSEROLE RECIPE + WAYS TO USE LEFTOVERS!
From shelfcooking.com
EASY BEEF TAMALE CASSEROLE RECIPE BY OWL CREEK FARM
From owlcreek.ca
CANNED TAMALE CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
"BEEF" TAMALE CASSEROLE - RECIPE RUNNER
From reciperunner.com
34 LEFTOVER TAMALE RECIPES [MEAT IDEAS & MORE]
From smarterhomemaker.com
MEATY TAMAL CASSEROLE (CAZUELA DE TAMAL) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
50 CASSEROLE RECIPES FOR MEAT LOVERS | TASTE OF HOME
From tasteofhome.com
MEATY TAMAL CASSEROLE RECIPES
From tfrecipes.com
TAMALE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
EASY BEEF TAMALE CASSEROLE - COPYKAT RECIPES
From copykat.com
MEXICAN TAMALE PIE (EASY CASSEROLE RECIPE) - GREAT GRUB, …
From greatgrubdelicioustreats.com
TAMALE MEAT SEASONING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TAMALE CASSEROLE - VILLA COCINA
From villacocina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love