The EASIEST Tamale CASSEROLE recipe | Tamal de Cazuela | Villa Cocina
#tamales #mexicanfood #villacocina
Tamales are a classic of Mexican cuisine. Not only are they delicious, but a recipe that brings family together. If you love tamales; then, you are sure to love this tamale casserole. This tamal de cazuela looks like a perfectly layered cake with bold flavors that contain a WOW factor. Don't miss out on the opportunity to fall in love with this recipe. ENJOY!
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➤ Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
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???? Tamale Casserole Recipe
Baking dish: Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
✾ Cook the meat
3 lbs beef chuck roast, boneless
Salt and back pepper to taste : and
3 TBSP avocado oil :
12 cups water
✾ Aromatics for broth
1/2 medium white onion
1 ea head garlic
3 ea bay leaves :
1 tsp Mexican oregano, dry :
1 tsp all spice, whole :
2 tsp kosher salt
✾ For the sauce
8 ea chiles guajillos, dry :
2 ea ancho chiles, dry :
4 ea puya chiles, dry :
3 cups hot broth
1/2 cup water (swirl in blender)
4 ea garlic cloves, peeled
1 1/2 tsp onion powder :
1/2 tsp whole cumin :
2 TBSP avocado oil, to fry the sauce
1/4 ea medium white onion, sliced
Salt to taste, 1 1/2 tsp salt, kosher
✾ Corn husk
25 ea corn husk :
✾ Masa/corn masa dough
8 cups corn masa harina, instant
*** King Arthur instant corn masa (USED IN THIS VIDEO):
*** Maseca instant corn masa (MOST COMMONLY USED):
1 1/2 tsp baking powder
1 TBSP + 1 tsp kosher salt, to taste
1 3/4 cup avocado oil
5 cups warm broth, or as needed
Red pork tamales made with lard:
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Tamale Pie | WEIGHT WATCHERS
Tamales are so delicious but very time consuming to make. Here is a quick, easy and skinnier recipe for a mid-week mock up on beef tamales.
Ingredients
1 box Jiffy Corn Muffin Mix
1 Large Egg
1/2 Cup Plain Non-Fat Greek Yogurt
1/2 Cup Creamed Corn
1/2 lb of ground or shredded
Beef
Non-stick Cooking Spray
12 Ounces Zero Point Enchilada Sauce
8 Ounces Reduced Fat Cheddar or Fat-Free Cheese Hack
Instructions
Preheat oven to 400°.
Crack an egg into a small bowl, mix well with a fork.
In a small bowl, mix box of Jiffy Corn Muffin Mix, beaten egg, sour cream, and creamed corn until combined.
Grease an 8X8 pan and pour cornbread muffin mix in the bottom and spread evenly. Bake for 15- 20 minutes until the toothpick inserted comes out clean.
Use a knife to separate the edge of cornbread from the edge of the pan immediately after removing it from the oven. This helps when cutting pieces to serve so it doesn’t stick.
Once cornbread is removed from the oven and cooled for 5 minutes, use the top of a wooden spoon to poke holes in the bread.
Pour all but 1/4 cup of enchilada sauce over the top of the cornbread. Using a spatula, spread it evenly getting each hole filled and the whole top covered.
Place the beef over the top of the cornbread/enchilada topping covering evenly.
Sprinkle the grated cheese across the top.
Bake for 15-20 minutes more until cheese is golden brown and the pie is bubbly.
Allow to cool for 5 minutes, then serve.
Serve with remaining enchilada sauce, sliced jalapeños, green onions, cilantro, and fresh tomatoes if desired.
*Not intended for kids or sponsored.*
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TAMALE PIE | Ground Beef & Cornbread Casserole
Today, I am combining jalapeno cheddar cornbread and ground beef enchilada filling to create a delicious tamale pie recipe. This is not a pie nor a tamal, but it is a tasty cornbread casserole bake.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
INGREDIENTS
2 Tbsp oil
1 lb (454 g) lean ground beef
1 beef bouillon cube
1 1/2 to 2 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground cumin
2 Tbsp (20 g) all-purpose flour
salt and pepper to taste
8 fl oz (236.5 ml) water
1 1/4 cup (125 g) shredded cheddar cheese
CORNBREAD MIX
1 cup (130 g) yellow cornmeal
1/2 cup (65 g) all-purpose flour
1 Tbsp (15 g) baking powder
2 Tbsp (25 g) sugar
1/2 tsp salt
1 large egg
1 Tbsp (15 ml) cooking oil
14.75 oz (418 g) can of creamed corn
1/2 cup (118 ml) milk
1 to 2 large jalapeños diced
1/2 cup (50 g) shredded cheddar cheese
*Buttered 2.7 qt rectangular baking dish*
*Bake at 400 degrees F / 204 degrees C for 22 to 25 minutes
*Once baked, allow to set for 10 minutes, then serve
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Tamale Pie Recipe
Ground Beef Cornbread Casserole
Cornbread Chili pie
Tamale in a bowl | Mexican | Mealprep | Easy | Delicious
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Looking for an easy and fast dinner idea? This Low Carb Chicken Tamale Casserole is perfect for you! It takes just 30 minutes to prepare and can be made in a single baking dish, so it's perfect for when you don't have much time to spare!
Not a fan of tamales? No problem! This casserole is also keto-friendly, so you can enjoy it regardless of your dietary preferences. Either way, this dinner is sure to be a hit with your family and friends!
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Click here to see EASY KETO TAMALES! How to Make the BEST Mexican Tamales with Cheese & Jalapeño
Click here to see KETO TAMALES! How to Make the BEST Mexican Tamales with Pork | Just 1 NET CARB!!
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Tamale Pie | Corn Bread & Chili Casserole | Oil-Free Vegan
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TAMALE PIE MADE WITH MASA HARINA: Delicious, More Authentic Recipe w/Ground Beef, Corn & HATCH CHILE
Let's face it, there's no substitute for tamales, but this Tamale Pie made with Masa Harina is at least closer to the flavor profile of tamales because it's not made with corn bread. It's really delicious! Masa Harina is a corn masa flour. I typically buy Maseca brand, in case you're looking for it in the grocery store and aren't sure you've got the right thing. Read on for the recipe.
Tamale Pie
1 lb. lean ground beef
1/2 chopped white or yellow onion
2 minced garlic cloves
1 15oz. can corn, drained
1 can crushed tomatoes
1/2 cup chopped Hatch green chile
1 Tbsp. red chile powder
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 1 cup grated cheddar cheese
For the dough topping:
2 cups masa harina (I use Maseca brand)
1 tsp. baking powder
1 tsp. salt
1/2 cup melted fat (I use butter. You can also use lard or vegetable oil.)
1 1/2 cups warm chicken broth
In large skillet over medium high heat, brown ground beef. Add in chopped onion and fry until translucent. Add in all other ingredients: minced garlic, crushed tomatoes, corn, green chile. Season with chile powder, cumin and salt. Continue cooking approx. 5-10 minutes. Once fully cooked, take off burner and set aside.
Meantime, make dough by mixing together the dry ingredients: masa harina, baking powder and salt. Add in melted fat and mix until crumbly. Add chicken broth a little at a time until fully absorbed into dough. If it's too dry, add more chicken broth. It should be spreadable.
Grease a 9x13 baking dish with butter or non-stick cooking spray, then add meat mixture and spread evenly across the bottom of baking dish. Sprinkle shredded cheese on top. Spoon dough on top and carefully spread across the top of dish. (This will take a little time. If dough is not spreading, wetting your spatula with water may help.) Sprinkle additional cheese on top and bake at 350º for 30 minutes until golden brown.
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