Entree: Mexico – Veracruz – Tamal de Cazuela (Casserole-style savory tamale baked in a shallow pot with masa and red chile pork)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Total 2 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) boneless pork shoulder, trimmed and cut into large pieces
- 1 medium onion, quartered — about 6 oz (170 g)
- 4 cloves garlic
- 2 bay leaves
- 1 tsp (6 g) kosher salt, plus more to taste
- 8 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 cup (240 ml) hot water for rehydrating chiles
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano (preferably Mexican oregano)
- 2 tbsp (30 ml) vegetable oil or rendered pork fat for sauce
- 4 cups (480 g) masa harina
- 3 cups (720 ml) warm chicken broth
- 1/2 cup (115 g) lard or vegetable shortening
- 1 tsp (4 g) baking powder
- 2 tsp (10 g) kosher salt (for masa)
- 2 tbsp (30 ml) lard or oil (for greasing casserole)
- Banana leaves for lining (optional)
- Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Place the pork shoulder, quartered onion, garlic cloves, bay leaves, and 1 tsp kosher salt in a pot, cover with water, bring to a simmer and cook until pork is very tender, about 1½–2 hours. Remove pork, reserve 1 cup (240 ml) cooking broth, and shred the pork finely.
2. Meanwhile, toast the guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant, 20–30 seconds per side; do not burn. Soak toasted chiles in 1 cup (240 ml) hot water for 15 minutes to soften, then drain, reserving the soaking liquid.
3. In a blender, combine the rehydrated chiles, reserved soaking liquid (about 1/4–1/2 cup or 60–120 ml as needed), 1 tsp ground cumin, 1/2 tsp oregano, and 2 cloves of the cooked garlic. Blend to a smooth sauce, adding a little reserved pork cooking broth if necessary.
4. Heat 2 tbsp (30 ml) oil or rendered fat in a skillet over medium heat. Add the chile sauce and simmer 5–7 minutes to deepen flavor. Add shredded pork and 1/2 cup (120 ml) reserved pork broth; simmer until the pork absorbs the sauce and is not watery, about 8–10 minutes. Adjust salt to taste and set aside.
5. In a large bowl, whisk the masa harina, 3 cups (720 ml) warm chicken broth, 1/2 cup (115 g) lard or shortening, 1 tsp (4 g) baking powder, and 2 tsp (10 g) salt until the mixture is light and spreadable. Beat vigorously (by hand or stand mixer) for 3–5 minutes until airy.
6. Grease a 9x13-inch (or similar) shallow cazuela/casserole with 2 tbsp (30 ml) lard or oil. If using, line with softened banana leaves. Spread half of the masa mixture evenly in the casserole. Spoon the pork red-chile filling over the masa, leaving a small border. Top with the remaining masa and smooth the surface.
7. Cover the casserole tightly with foil or with another banana leaf and a lid. Bake in the preheated oven 45–55 minutes, until the masa is set and pulls slightly from the sides.
8. Remove from oven, let rest 10 minutes, then invert or scoop portions onto plates. Garnish with cilantro if desired and serve warm.