Oaxacan Tamal Casserole

Pastel Sola de Vega

Preparation info
  • 8

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This dish is served at weddings and other celebrations in the small town of Sola de Vega in Oaxaca. It is a great winter party dish and works particularly well for brunches. When I make this dish I simmer the pork and chicken together, proceeding as for Caldo de Pollo, and use some of the cooking broth to steep the saffron.