Tamale Casserole Recipe
Tamale Casserole brings the rich, nostalgic flavors of traditional tamales — all baked into one cozy, comforting dish without the wrapping.
Ingredients
Cook the Meat
- 3 lbs boneless beef chuck roast
- Liberally kosher salt
- Liberally ground black pepper
- 12 cups water
- 1/2 white onion
- 1 head garlic, slice end off
- 1 tsp dried Mexican oregano
- 1 tsp whole allspice
- 3 bay leaves
Red Sauce
- 12 guajillo chiles, stemmed, seeded
- 2 ancho chiles, stemmed, seeded
- 4 puya chiles, stemmed
- 4 garlic cloves, peeled
- 1 1/2 tsp ground onion
- 1/2 tsp cumin seeds
- 1/4 white onion, sliced
- To taste kosher salt
Masa
- 5 cups instant corn masa harina
- 1 tsp baking powder
- 1 1/2 tsp kosher salt, or to taste
- 1 cup pork lard
- 4-5 cups warm broth
Additional
- 12 oz Oaxaca cheese, grated
- 8 corn husks
- Avocado oil, as needed
- Pork lard, as needed
- Mexican crema
- Cilantro, chopped
- Nonstick spray
- Aluminum foil
Instructions
Prep the Meat
- Pat the beef dry with paper towels. Cut into large chunks and season all sides with kosher salt and black pepper.
Instant Pot- 8 QT
- Set the Instant Pot to Sauté (High). Heat 2 tablespoons of oil and sear the beef until deeply browned.
- Add 12 cups of water, half a white onion, one head of garlic, oregano, allspice, and bay leaves.
- Lock the lid and cook on High Pressure for 45 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
Hydrate the Peppers
- Heat a comal over medium-low heat. Toast the guajillo, ancho, and puya chiles until fragrant, about 30 seconds to 1 minute, turning constantly to prevent burning.
- Transfer to a bowl, rinse, and drain. Cover with 5 cups of hot broth and soak for 5–10 minutes, or until softened.
Prep
- Soak the corn husks in warm water for 15–30 minutes, until pliable. Drain, rinse, and pat dry with paper towels. Set aside.
Make the Red Sauce
- Blend the softened chiles with their soaking broth, 4 garlic cloves, ground onion, and cumin until smooth. Strain for a silky texture, if needed.
- Reserve 1 cup of the sauce for finishing later.
Make the Filling
- Heat 2 tablespoons of lard or oil in a large skillet over medium heat. Sauté the onion until lightly golden.
- Reduce the heat to low and carefully pour in the chile sauce, stirring to combine. Bring to a gentle simmer over medium-low heat and cook for 10–15 minutes, or until the sauce thickens and deepens in color.
- Add the shredded beef and stir until evenly coated. Season with salt to taste and cook for 2–3 minutes, just until heated through. Remove from heat and let it cool.
Make the Masa
- In a medium bowl, whisk together corn masa harina, baking powder, and kosher salt.
- In a stand mixer fitted with the paddle attachment, beat the lard on medium to medium-high speed until smooth and fluffy, 3–5 minutes.
- Scrape down the sides and bottom of the bowl. Add the masa mixture to the lard in three portions, adding a little warm broth with each addition to help the masa come together.
- While the mixer is running, gradually pour in more broth along the side of the bowl with each portion, helping the masa stay loose and come together into a smooth, spreadable dough.
- Once all the masa has been added, slowly pour in the remaining broth in a steady stream, mixing continuously until the dough is soft, smooth, and spreadable—similar to thick hummus.
- The exact amount of broth may vary depending on its temperature and the brand of masa, so stop once the dough reaches the right consistency. You’ll need about 4–5 cups in total.
- Once the dough is ready, mix for 5 minutes on medium speed until fully combined.
- Place a large baking dish half-filled with water on the bottom rack of your oven, close the door, and preheat to 400°F.
Make the Casserole
- Grease a 9×13-inch baking dish with nonstick spray.
- Spread half of the prepared masa evenly across the bottom, then layer with half of the beef filling. (Refrigerate the remaining filling and the reserved sauce; reheat both separately before using.)
- Top with the rest of the masa, smoothing it out evenly. Cover with corn husks, then seal tightly with aluminum foil.
- Bake on the center rack for 60–70 minutes, or until the masa looks set, pulls away easily from the husks, and no longer tastes raw.
- When opening the oven, be careful—steam will escape. Remove the foil and husks from the casserole. Spread the remaining filling on top, pour over the red sauce, and sprinkle with the Oaxaca cheese.
- Carefully remove the steam bath from the oven, then return the casserole (uncovered) to bake for another 15–20 minutes, or until hot, bubbly, and the cheese is melted and golden.
Serve
- Let the casserole rest for 10 minutes before serving. This helps the masa set. Serve topped with Crema Mexicana and fresh cilantro.
Notes
- Brown Meat in Batches – Avoid overcrowding the pot when browning beef. Doing it in batches ensures proper searing instead of steaming, giving the meat richer flavor.
- Adjust Masa Consistency – If the masa feels dry while sitting before assembly, add a little more broth to reach a soft, spreadable texture. The exact amount may vary depending on the broth’s temperature and the brand of masa.
- Handle Steam Carefully – The casserole bakes in a steam bath. When opening the oven or uncovering the dish, let the steam escape slowly and carefully to avoid burns.
- Reheat Before Layering – While the first bake is happening, keep the reserved half of the filling and 1 cup of red sauce in the refrigerator. Before adding them to the hot casserole, warm them in the microwave to maintain consistent baking time and prevent the casserole from cooling down.
- Handling Spicy Chiles – Feel free to use kitchen gloves to avoid spicy hands.
Nutrition
Serving: 1SERVINGCalories: 677kcalCarbohydrates: 46gProtein: 34gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 105mgSodium: 993mgPotassium: 748mgFiber: 6gSugar: 4gVitamin A: 2647IUVitamin C: 4mgCalcium: 146mgIron: 7mg
Nutrition information is automatically calculated and intended as an approximation only.