Name: Oaxacan Tamal Casserole (Pastel Sola de Vega)
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 medium-large ripe, red tomatoes, roasted and peeled; Butter; 1 pound cooked pork butt, shredded; Large pinch of saffron threads; ½ cup golden raisins; 2 hard-boiled large egg yolks; Salt and sugar to taste; ¼ cup warm broth or chicken stock; 1½ cups coarsely ground fresh masa, or 2 cups masa harina reconstituted by beating it with 2 to 2½ cups warm water or chicken stock; 1½ cups warm broth or chicken stock or as needed; ½ cup fine dry bread crumbs; ¼ teaspoon saffron threads or to taste; 2 garlic cloves, peeled; ¼ cup vegetable oil; ½ cup dry sherry, heated; ½ cup lard; 2 teaspoons ground true (Ceylon) cinnamon, preferably freshly ground in a spice grinder, or ¾ teaspoon U.S. “cinnamon”; 1 cup toasted slivered blanched almonds; 1 small onion, coarsely cut up (about ½ cup); Salt and freshly ground black pepper to taste; 2 teaspoons ground true (Ceylon) cinnamon, preferably freshly ground in a spice grinder, or ¾ teaspoon ground U.S. “cinnamon”; 1½ cups cooked or drained canned chick peas, skins removed; 3 cups shredded cooked chicken (meat from one 3½-pound chicken)

Preparation info

8
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Oaxacan Tamal Casserole

Pastel Sola de Vega

Ingredients

Method

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