Tamal de Cazuela Clásico
(tah-MAHL deh kah-SWEH-lah CLAH-see-koh)
El Fin de Semana y Tradiciones (The Abuelita Rituals & Sunday Suppers)
The traditional tamalada is a beautiful thing—an all-day affair fueled by gossip, strong coffee, and an army of aunts. But for a first-generation kid craving the unmistakable aroma of steamed corn husks on a busy Sunday night, the tamal de cazuela is the ultimate cheat code. Hailing from central Mexico, this deconstructed casserole layers deeply spiced pork and whipped masa into a single baking dish. The secret isn't in the wrapping; it's in the mechanical whipping of the lard until it is as fluffy as a winter cloud. Serve this straight from the oven, and watch the whole room be instantly transported back to the motherland.
Before you start
Split the labor across two days.
The pork and red chile adobo can easily be prepared a day or two in advance and kept in the fridge. Just ensure you gently warm the reserved broth before beating it into the masa.
Ingredients
- pork shoulder2 lb
- white onion1/2 large
- garlic clove4 med
- bay leaf2 med
- kosher salt1 tbsp
- water6 cup
- dried Guajillo chiles4 med
- dried Ancho chiles2 med
- dried Pasilla chile1 med
- white onion1/2 med
- garlic clove3 med
- ground cumin1 tsp
- Mexican oregano1 tsp
- ground cloves1/8 tsp
- pork lard1 tbsp
- kosher salt1 tsp
- Masa Harina4 cup
- pork lard1 1/2 cup
- baking powder1 tbsp
- kosher salt1 tbsp
- pork broth4 cup
- dried corn husks1 large
Method
- 01
Simmer the pork until tender.
In a large Dutch oven, combine the pork shoulder, the unchopped half onion, 4 garlic cloves, bay leaves, 1 tablespoon of salt, and the water. Bring to a boil, reduce to a gentle simmer, and cook for 1 1/2 to 2 hours until the meat falls apart, then shred the pork and strain the broth, reserving at least 4 cups.
- 02
Toast and hydrate the dried chiles.
Lightly toast the Guajillo, Ancho, and Pasilla chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant, then soak them in a bowl of boiling water for 15 minutes until pliable.
- 03
Blend and fry the adobo.
Blend the softened chiles, the chopped half onion, 3 cloves of garlic, cumin, oregano, ground cloves, 1 teaspoon of salt, and 1 cup of the reserved pork broth until entirely smooth. Heat 1 tablespoon of lard in a skillet and fry the blended sauce for 5 minutes until it thickens, then fold in the shredded pork and remove from the heat.
- 04
Whip the lard into submission.
Using a stand mixer or electric hand mixer, beat the 1 1/2 cups of softened lard on medium-high speed for 3 to 5 minutes until it transforms from pale yellow to stark, fluffy white.
- 05
Hydrate the masa.
Whisk the masa harina, baking powder, and 1 tablespoon of salt together, then gradually beat the dry mixture into the whipped lard, alternating with splashes of the warm reserved pork broth until the dough resembles a thick, spreadable buttercream frosting.
- 06
Perform the float test.
Drop a half-teaspoon of the masa into a glass of cold water; if it floats, it has enough incorporated air, but if it sinks, beat the dough for two more minutes and try again.
- 07
Line the baking vessel.
Preheat your oven to 375°F. Liberally grease a 9x13-inch glass baking dish with lard and line the bottom and sides with the softened, overlapping corn husks, allowing the tops to hang slightly over the edges.
- 08
Layer the casserole.
Using a wet spatula, spread exactly half of the masa evenly across the bottom husks. Spoon the pork and red chile filling over the base, leaving a slight border, then gently smooth the remaining masa over the top to completely seal the meat inside.
- 09
Cover and bake.
Fold the overhanging corn husks down over the top masa, add a few extra husks to cover the surface completely, and seal the dish tightly with aluminum foil. Bake on the center rack for 60 minutes.
- 10
Uncover, set, and rest.
Remove the foil and the top layer of corn husks, returning the dish to the oven for another 15 minutes to firm up the top. Crucially, let the casserole rest for at least 20 minutes before slicing to prevent a messy collapse.
Notes
Pork and broth shortcuts.
To make this a viable weeknight meal, substitute the from-scratch pork with 4 cups of shredded leftover or rotisserie chicken, and use a high-quality store-bought bone broth to hydrate the masa.
Biological wrappers are essential.
Do not skip lining the pan with corn husks or banana leaves. Baking the masa directly against the glass will create a standard crust; baking it against a biological wrapper creates a micro-steamer that infuses the dish with the distinct aroma of a traditional tamal.
From Cook Mexican in America.