Archive for Main Dishes

January 11th, 2015

Tamale Casserole

Tamale Casserole



For our Christmas dinner a year ago, my husband asked me to serve Mexican food.  After thinking about it for awhile, I thought maybe it would be a good time for me to make homemade tamales.  I had never made them before, and I was sort of excited about it.  I went to a Mexican grocery store and bought dried corn husks, and I made the traditional masa dough.  My mother and I worked for a long time spreading the masa dough onto the presoaked corn husks, adding the filling, wrapping the corn husks, and then steaming them.  It was A LOT of work, and while we were working away, my mom said, “These can’t possibly be worth all this work!”  I agreed, but then when we sat down to dinner, everybody loved them, and my mom said, “I think they ARE worth it!”  But I had already come up with an idea.  I wanted to transform the tamales into a casserole—not the kind of tamale casserole that’s covered with cornbread.  That just wouldn’t do.  I wanted my tamale casserole to taste like real tamales, and so I planned on using the masa dough in the casserole.  You shouldn’t have to go to a Mexican market for the masa flour. In my grocery store, it is right near the regular flour.  This is the brand I purchased.

This is a layered casserole, and the first layer is half of the masa dough pressed into a 9×13 pan.  You top that with the pork filling.

Then you spread the remaining masa dough on top of the pork filling.  Cover with foil and bake for 20 minutes.

Remove the casserole from the oven and pour the sauce on top.  Bake uncovered for another 20 minutes.

Add 2 cups of cheese to the top and bake for another 5 minutes.  This Tamale Casserole is awesome, and it would be even better served with my Spanish Rice.  Enjoy! 

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