Oaxacan Tamal Casserole

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

Pastel Sola de Vega

Preparation info

8
servings

Difficulty
Easy

Appears in

Food from My Heart

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.

Ingredients

Americas
Mexico
Sola de Vega
Main course
Oaxaca
Winter

Ingredients

Method