Tamal de Cazuela

Name: Tamal de Cazuela
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 18 fresh or dried hojasanta leaves or banana leaves; 18 fresh or dried hojasanta leaves or banana leaves; Banana leaves; 4 sprigs fresh epazote; 18 fresh or dried hojasanta leaves or banana leaves; 2 pounds boneless skinless chicken thighs; 1 cup chicken stock; 6 guajillo chiles; 6 ancho chiles; 4 cloves garlic; ½ medium white onion, coarsely chopped; 1 teaspoon dried oregano, preferably Mexican; ½ teaspoon ground cumin; 1 pound masa harina for tamales; 5 cups water; 1½ cups lard; 2 tablespoons salt, divided

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This oversized tamale made in a round casserole can be prepared ahead and cut into wedges; its dramatic presentation is a great addition to a family gathering or potluck supper.

Ingredients

1 pound masa harina for tamales
5 cups water
1½ cups</

Americas
Mexico
Main course
Central America
Gluten-free

Method

Combine the masa harina and water, stirring with your hands; knead the masa until thoroughly combined and let it rest in the refrigerator for 30 minutes. Remove, knead in the lard and 1 tablespoon salt, and continue to knead for 5 minutes more.
While t