Pati Jinich

Meaty Tamal Casserole

Name: Meaty Tamal Casserole
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Ingredients: 2 teaspoons baking powder; 1 1/2 pounds corn masa flour for tortillas or tamales; 4 1/2 cups homemade or no-salt-added chicken broth; Pinch ground cumin; 6 cloves garlic; 1 teaspoon ground cinnamon; 1 medium white onion; 1 teaspoon kosher or sea salt; 3/4 cup slivered almonds; 1 teaspoon dried oregano; 3/4 cup pimento-stuffed manzanilla olives; 1 1/4 cups vegetable shortening or lard; 1 teaspoon kosher or coarse sea salt; 2 cups hot water; 3 tablespoons vegetable oil; 2 1/2 pounds ground meat; 8 dried guajillo chiles; 5 whole cloves; 1 cup raisins; 1/4 teaspoon freshly ground black pepper; 8 dried ancho chiles; 2 cups homemade or no-salt-added chicken broth

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 d...

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2 hr 15 min

TOTAL TIME

974

CALORIES

$2.72

PER SERVING