• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×

You are here: Home » Recipes » Antojitos

Chicken Tamale Casserole (Tamal En Cazuela)

Published: Oct 2, 2017 · Updated: Aug 16, 2019 by Mely Martínez

JUMP TO RECIPE

Try to make this authentic tamale casserole for your next family dinner. It has all the same flavors and ingredients you would add to a small tamale, but takes a lot less time! So the next time you are craving an authentic Mexican tamale, make this chicken tamale casserole instead.  

Tamal en Cazuela

Craving tamales? Instead of spending hours spreading the dough on every single cornhusk, try making it in a clay pot or a baking dish.

Sounds easy, right? Well, it actually is! And, if you have never cooked a meal in a clay pot before, you are really missing out. 

Cooking Authentic Mexican Recipes In Cazuelas

Clay pots, or “cazuelas”, have been a part of our Mexican cuisine since pre-hispanic times, when many of the cooking instruments were made out of clay. Everything from the pots where the seeds were stored, to the larger pots (called “tinas or tinacos”) used to store drinking water, the decorated clay dishes in diverse sizes and shapes, as well as drinking cups. Even some strainers were made out of clay! 

Homes back then would have a kitchen with a clay comal (griddle) over a fire that was used for cooking tortillas, roasting peppers and seeds, and as a base where the clay pots and casseroles were placed on to cook the meals.

I remember my abuela had a huge griddle over the wood fire stove, but it wasn’t made of clay, it was made out of steel! That thing was about 30 inches in diameter, and now that I think about it, it is kind of like my ceramic stovetop. You have a flat hot surface and place your pots on top to cook!

Cooking with clay pots is still common in Mexico, especially in rural areas. The industrial modernization of cooking, as well as the introduction of aluminum and other materials, have changed the way we cook, but there are still some like myself who still long for the romantic idea of a meal slowly cooking in a clay pot.

I hope you enjoy this making this tamal en cazuela! 

making a chicken tamale casserole

Frequently Asked Questions About Chicken Tamale Casserole

Before I share my casserole recipe, here are a few questions I’ve been asked about homemade tamal en cazuela.

What kind of filling can I use?

The type of filling of chicken and green salsa can be different, the same way that we have other fillings for tamales: you can either use pork, beef, or cheese.

That’s the beauty of making tamales...the variety of fillings for them is endless!

Can I freeze this tamale casserole?

Yes, this is a very freezer-friendly casserole.

Bake it completely and then let it cool down. Then, seal it tightly with a lid or aluminum foil. Keep it in the freezer for up to 6 months.

When you are ready to reheat it, let it thaw in the refrigerator overnight and then reheat it in the oven.

How long will this chicken casserole last in the fridge?

If you keep it sealed with a lid, plastic wrap, or aluminum foil, it will last about a week in the refrigerator.

What is the best type of cookware for me to use to make this casserole?

This recipe requires an ovenproof dish about 8-9 inches in diameter or width. I will be using a cazuela (clay pot) to make it. You can buy a good-quality clay cooking pot at Ancient Cookware, but you can also use a square glass baking dish if you can't find one. 

Authentic Mexican Tamale Casserole

Here is a list of ingredients you will need to make this dish: 

  • Tomatillos
  • Jalapeño peppers
  • Garlic cloves
  • Cilantro
  • Salt 
  • Lard
  • Corn masa-harina
  • Chicken broth
  • Chicken
  • Onion powder
  • Garlic powder
  • Salt and pepper Banana leaves

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

ingredients to make tamale casserole

How To Make Tamal En Cazuela: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Make The Salsa

  • Preheat the oven to 350°F. 
  • Place the tomatillos, peppers, and garlic in a saucepan. Cover with water and cook over medium heat for about 13-15 minutes. 
  • Let them cool, drain them, and place them in your blender along with the chopped cilantro.
  • Process until you have a smooth sauce.
making fresh salsa verde

Prepare The Dough With Masa-Harina

  • Place the lard in a large bowl and beat with the help of a mixer until the lard changes color, from light golden to white.
  • Add the corn masa-harina little by little and keep beating.
  • Pour the warm chicken broth in intervals while you keep beating the dough. 
  • Keep beating until the dough texture is creamy.

Tip: Taste to check if the dough needs salt. It's so much better when the dough is actually seasoned and has some flavor. 

Seasoning The Chicken

  • Place the shredded chicken in a medium-size bowl and season with onion powder, garlic powder, salt, and pepper.
making masa dough and shredded chicken

Prepare The Banana Leaves And The Clay Pot

  • Clean the banana leaves by placing them under running water, then wipe them dry with a paper towel.
  • Steam the banana leaves by passing them over the flame of your gas stove or electric stove.
  • With the help of a pastry brush or with your fingers, grease the inside of the clay pot.
  • Cover the clay pot with the banana leaves and make sure you grease the banana leaves themselves so the masa doesn't stick. 
casserole in banana leaves

Assemble The Casserole In The Cazuela

  • Divide the dough into two equal parts; it is very important to have the same amount of dough at the bottom as well as at the top.
  • Spread one part of the dough on the bottom of the clay pot. Pour half of the green salsa on, then spread the shredded chicken, and cover this with the rest of the salsa.
  • Finally, evenly spread the rest of the dough on top, then fold over the banana leaf flaps to cover the dough. Place the lid on the clay pot.

Bake and Enjoy!

  • Bake in the oven for 60 minutes, and then check to see if it is done.
  • To make sure it is finished cooking, check if the dough has separated from the banana leaves by inserting a toothpick to see if it comes out clean. If your tamale casserole comes out uncooked, just place it back in the oven and keep cooking until done.

Tip: You have to let the masa dough settle for at least 15 minutes before cutting to be able to get a good slice.

  • With the help of a pastry brush or with your fingers, grease the inside of the clay pot. Cover the clay pot with the banana leaves. Make sure you grease the banana leaves.

What To Serve With Chicken Tamale Casserole

This is almost an entire meal in one dish! It only takes a few simple Mexican side dishes to really round out the meal and make it completely filling.

Fresh corn salad with purslane is zesty and flavorful. Black beans and rice is another very popular choice for dinnertime sides. It is really easy and everyone loves it.

Or, serve it with a sweet side dish like a jicama and citrus salad.

Sometimes, I just serve a slice of the casserole with some fresh salsa verde and just eat it that way. It is all very delicious! 

a slice of chicken tamale casserole

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for tamal en cazuela, take a look at some of these other authentic Mexican recipes:

  • Easy Sweet Corn Tamales 
  • Green Tamales With Chicken
  • Mexican Pork Tamales 
  • Homemade Beef Tamales
  • Chicken And Vegetable Tamales

I hope you make this chicken tamale casserole recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

📖 Recipe

Tamal de Cazuela - Tamal Casserole

Chicken Tamale Casserole (Tamal En Cazuela)

Mely Martínez
Try to make this authentic tamale casserole for your next family dinner. It has all the same flavors and ingredients you would add to a small tamale, but takes a lot less time! So the next time you are craving an authentic Mexican tamale, make this chicken tamale casserole instead.  
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Antojitos, Main Course
Cuisine Mexican
Servings 8
Calories 265 kcal

Ingredients
  

  • 8 Medium size tomatillos 14 ounces
  • 2 Jalapeño peppers*
  • 2 Large garlic cloves peeled
  • ½ Cup chopped cilantro
  • Salt to taste
  • 1 Cup lard plus 2 Tablespoons to grease the leaves
  • 3½ Cups Corn masa-harina
  • 2¼ Cups warm chicken broth**
  • 2½ Cups of shredded chicken 16 onzas
  • 1 Teaspoon dried onion powder
  • ½ Teaspoon dried garlic powder
  • Salt and pepper to taste
  • 2 Large pieces of banana leaves about 30-in. each***

Instructions
 

(FOR THE 2 CUPS OF SALSA)

  • Place the tomatillos, peppers, and garlic in a saucepan. Cover with water and cook over medium heat for about 13-15 minutes, until they are cooked.
  • Let them cool and then drain them and place in your blender along with the chopped cilantro. Process until you have a smooth sauce. Set aside.

(PREPARING THE DOUGH WITH MASA-HARINA)

  • Tamal de cazuela - Tamal casserole
  • Place the lard in a large bowl and beat with the help of a mixer until the lard changes color, from light golden to white. You will also see some small bubbles forming on the lard.
  • Add the corn masa-harina little by little and keep beating.
  • Pour the warm chicken broth in intervals while you keep beating the dough. Taste to check if the dough needs salt and add some if needed. The amount of salt needed will depend on how salty the chicken broth was. Keep beating until the dough texture is creamy, then set aside. The process to prepare the dough will take about 15-20 minutes.

(SEASONING THE CHICKEN)

  • Place the shredded chicken in a medium-size bowl and season with the onion powder, garlic powder, salt, and pepper.
  • PREHEAT THE OVEN AT 350F DEGREES

(PREPARING THE BANANA LEAVES AND THE CLAY POT)

  • Clean the banana leaves by placing them under running water, then wipe them dry with a paper towel.
  • Steam the banana leaves by passing them over the flame of your gas stove or electric stove. This step will help to make the leaves more pliable and easy to handle.
  • With the help of a pastry brush or with your fingers, grease the inside of the clay pot. Cover the clay pot with the banana leaves; they will hang outside the clay pot like flaps, and that’s ok because we’ll use these parts to cover the tamal. Make sure you grease the banana leaves, but just the part that will be in contact with the dough.

(ASSEMBLING THE TAMAL CASSEROLE - TAMAL DE CAZUELA)

  • Divide the dough into two equal parts; it is very important to have the same amount of dough at the bottom as well as at the top.
  • Spread one part of the dough on the bottom of the clay pot. Pour half of the green salsa on, then spread the shredded chicken, and cover this with the rest of the salsa. (You can also pre-mix the salsa with the chicken altogether if you want.)
  • Finally, evenly spread the rest of the dough on top, then fold over the banana leaf flaps to cover the dough. Place the lid on the clay pot.
  • Bake in the oven for 60 minutes, and then check for doneness. You can check for doneness by checking if the dough has separated from the banana leaves, and by inserting a toothpick to see if it comes out clean. If you want a crispy crust, uncover the pot and let it bake for 15 more minutes. Now, depending on the cooking pot or baking dish, the tamal will take longer to cook, anywhere from one hour up to two hours. If your tamal casserole comes out uncooked, just place it back in the oven and keep cooking until done. You have to let the tamal dough to settle for at least 15 minutes before cutting to be able to get a good slice

Notes

  • * If you don’t like your salsa too spicy, just add one pepper. Peppers harvested in late summer are hotter than those from the rest of the year.
  • ** When adding the chicken broth, do so little by little. Depending on the texture of the dough, you may or may not need to use the whole amount.
  • The banana leaves can be substituted with parchment paper or aluminum foil. If using frozen banana leaves, wait until they are deforested before using them.

Nutrition

Serving: 4ozCalories: 265kcalCarbohydrates: 41gProtein: 15gFat: 5gSaturated Fat: 1gCholesterol: 33mgSodium: 368mgPotassium: 400mgFiber: 4gSugar: 1gVitamin A: 490IUVitamin C: 14.9mgCalcium: 91mgIron: 4.3mg
Tried this recipe?Let us know how it was!

More Antojitos

  • crispy tacos fish
    Cod Crispy Fish Tacos [Pescadillas]
  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Pulled pork sandwich achiote
    Shredded Pork in Achiote Sandwich
  • corn tostadas with beans
    Black Bean Tostadas

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Tomas Zamudio

    November 20, 2021 at 7:57 am

    Can you make it ahead of time? Does it reheat well?

    Reply
    • Mely Martínez

      November 20, 2021 at 5:45 pm

      Hello Tomas,
      You will need to reheat it in a steamer or microwave.

      Reply
  2. Sukiclau

    October 18, 2020 at 6:42 pm

    5 stars
    Me encanto!!!!!! Y ahora quisiera saber si es posible usar estos mismos materiales y hacerlos en hoja de maíz en unidades???
    Gracias meli excelentes recetas!!!

    Reply
    • Mely Martínez

      October 19, 2020 at 4:49 pm

      Hola Sukiclau,
      Yes, you can. You can check other of the Tamales recipes here in the blog to get a better idea of it.

      Reply
  3. MARIA

    January 17, 2020 at 8:46 am

    5 stars
    I MADE IT WITH RED SAUCE AND PORK, CAME DELICIOUS! THANK YOU FOR SHARING,AND ALL THE WANDERFUL INFORMATION IN EACH RECIPE , THANK YOU.

    Reply
  4. Brian

    April 06, 2019 at 7:22 am

    5 stars
    This was a wonderful recipe. No banana leaves locally, so I used corn husks instead. Great earthy tastes and textures.

    Reply
  5. Claudia

    March 01, 2019 at 9:17 pm

    Dont you put baking powder in the masa?
    Thank you

    Reply
    • mmartinez

      March 02, 2019 at 11:13 am

      Hello Claudia,
      I don't but you can add it.

      Reply
  6. beejay

    January 08, 2019 at 2:38 pm

    I went to a small school where the school cook was Mexican. She was famous for what we called "Tamale Pie." I guess this is the original. All the kids loved it so much, and the mothers would come in begging for the recipe. She wouldn't share it. 😉 When I was older and doing my own cooking, I came up with a version that I liked. It will be nice to try an authentic version. Thanks!

    Reply
  7. Lady E

    October 28, 2018 at 8:33 am

    5 stars
    Thank you so much for this recipe! I used to work with a lot of people who are from Mexico, and I remember the wonderful tamales that they would bring me, and because of the language (and time) barrier, I wasn't able to find out from them how to make them. I've been planning to try to make tamales for a while, but I haven't had the time, so I'm so grateful for this less time consuming way of doing it! The flavors are amazing and very much like my co-worker's tamales, and my husband agrees. I still plan on making some tamales in the corn husks, but I'm so glad to know that I can have the tamale flavor and quickly when the craving hits, and this has increased my confidence that I'll be able to make tamales when I do try it. I served this with a homemade salsa based on another recipe you posted here, and some pickled nopales, and it was great! Thanks so much for your wonderful recipes!

    Reply
    • mmartinez

      October 30, 2018 at 10:48 am

      Hello Lady E.

      Thank you for trying the recipe. I hope you try the Tamales recipes, you can be sure they will come out great!

      Reply
      • MARIA

        June 08, 2020 at 5:41 pm

        5 stars
        THANK YOU M.MTNZ:) I MADE IT STEP BY STEP, ONLY COOKED IN IP. 60MINS. IT CAME DELICIOUS, MADE 2 ONE RED W/PORK, AND THE GREEN W/ CHICKEN SAUCE. BOTH GREAT:) THANKS FOR SHARING.

  8. Cris

    January 27, 2018 at 11:07 am

    5 stars
    Thanks for this recipe. This is what I was looking for. In my hometown they sell these with red chile and cheese. I will be making these soon.

    Reply
  9. Febe

    November 02, 2017 at 2:01 pm

    Me encantan tus recetas, me pregunto si tienes la receta del pan de muerto, seria incredible. Mil gracias...

    Reply
    • mmartinez

      November 02, 2017 at 10:40 pm

      Hello Febe,
      Yes, there is a recipe for "Pan de Muerto"
      Here is the link: Pan de muerto

      Happy cooking and provecho!

      Reply
  10. B. Serrato

    October 14, 2017 at 6:14 pm

    Also, could I substitute parchment paper or something else for the banana leaves, or just leave them out completely?

    Reply
    • mmartinez

      October 14, 2017 at 7:53 pm

      Yes, you can use parchment pepper, or greased aluminum foil or even soaked corn husks.

      Reply
  11. B. Serrato

    October 14, 2017 at 6:12 pm

    If I want to use a 9x13 baking dish, should I just double the recipe?

    Reply
    • mmartinez

      October 14, 2017 at 7:51 pm

      Hello B. Serrato,

      Since the recipe is for a 9-IN square or round dish and you are using a 9 X 13 dish, just make the same amount of the recipe plus 50% more. Do not make a double amount.

      Reply
      • B. Serrato

        October 15, 2017 at 7:35 pm

        Great, thanks for answering both my questions!

  12. Nansusy

    October 08, 2017 at 4:39 am

    5 stars
    I used a crock pot and cooked it for 8 hr on low and it came out great. I prepared it the night before and placed it in the crock pot in the morning. My Tamal de Cazuela was ready when I got home...

    Reply
    • mmartinez

      October 08, 2017 at 6:17 pm

      Thank you Nansusy,

      So glad you took the time to come back and give us your feedback. Such an excellent idea using a crock pot.
      A must try for sure.
      Happy cooking!

      Reply
      • Vann Vaupel

        January 31, 2021 at 7:33 pm

        I made this tonight and the family loved. I look forward to trying some of your other recipes.

      • Mely Martínez

        February 01, 2021 at 2:31 pm

        Hello Vann,

        Thank you for trying the Tamal de cazuela recipe. Enjoy!

      • Vonda Rangel

        October 27, 2021 at 11:34 pm

        Sounds yummy! Id like to make the sauce red, so what would I use instead of tomatillo?

      • Mely Martínez

        October 28, 2021 at 1:25 pm

        Hello Vonda,
        If you want it with tomatoes, use this sals recipe:https://www.mexicoinmykitchen.com/easy-homemade-salsa-roja/

    • April

      May 18, 2021 at 6:13 pm

      I love this idea! Could use an "Instapot" to. 🙂

      Reply
  13. Yuridia

    October 07, 2017 at 11:43 pm

    5 stars
    Looks great!

    Reply
  14. Yoske

    October 04, 2017 at 6:53 am

    Looks delicious!
    Is there a way to go about abt making the dough without a mixer?

    Reply
    • mmartinez

      October 04, 2017 at 12:57 pm

      Hello, Yoske,

      Yes, you can mix it by hand using a spatula. Many cooks in Mexico mix it by hand.

      Reply

Primary Sidebar

About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
Read more...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Soup Recipes

  • Pasta soup with spinach
    Mexican Pasta Soup with Spinach
  • Bread Soup Recipe
    Bread Soup from Chiapas
  • squash vines & shoots soup
    Squash Vine and Shoots Soup
  • Potato soup recipe
    Mexican Potato Soup

Recipes for tamales

  • Vegan Tamales
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork
  • Healthy Tamales Recipe

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN