Chicken Tamale Casserole (Tamal En Cazuela)

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.  

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! 

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

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.

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.

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. 

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! 

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

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

  

1x2x3x

• ▢ 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

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