Abuelas Tamal En Cazuela Grandmas Tamale Casserole Recipes

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TAMALE CASSEROLE



Tamale Casserole image

Here's a great recipe that's quick to make, but not short on taste. Canned beef tamales with onions and Cheddar. Mmmm!

Provided by Stinger

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 6

2 (15 ounce) cans beef tamales
2 bunches green onions, chopped
8 ounces shredded Cheddar cheese
3 cups crushed tortilla chips
2 (16 ounce) cans chili without beans
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
  • Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 679.5 calories, Carbohydrate 47.8 g, Cholesterol 93.2 mg, Fat 42.2 g, Fiber 8.3 g, Protein 30.1 g, SaturatedFat 18.6 g, Sodium 1543.6 mg, Sugar 4.3 g

ABUELA'S TAMAL EN CAZUELA - GRANDMA'S TAMALE CASSEROLE



Abuela's Tamal en Cazuela - Grandma's Tamale Casserole image

OH MY! Everyone on the Crew LOVED this dish when we prepared it. The recipe has just the right amount of meat for our liking, however you could definitely omit it entirely and turn this into a delicious vegan recipe as well. We substituted juice from a navel orange in place of the sour orange and it turned out great. YUM!

Provided by Jennie Pagano @jenpagano

Categories     Other Main Dishes

Number Of Ingredients 16

2 pound(s) lean pork cut in cubes
1 tablespoon(s) salt
1 teaspoon(s) ground pepper
1 teaspoon(s) dry oregano
1 pinch(es) ground cumin
6 - peeled and mashed garlic cloves
1/4 cup(s) sour orange juice
IF YOU CAN'T FIND SOUR ORANGES OR EVEN BOTTLED SOUR ORANGE IN YOUR AREA YOU COULD SUBSTITUTE FOR A REGULAR ORANGE OR CITRUS OF YOUR LIKING
1 - lime, juiced
4 cup(s) ground corn meal
1 large yellow onion, finely chopped
1 large green bell pepper, finely chopped and seeded
1 can(s) tomato sauce (8oz.)
1/2 cup(s) dry cooking wine
1/2 cup(s) cooking oil of your preference
6 cup(s) warm water

Steps:

  • Mix garlic, salt, pepper, oregano, cumin, sour orange and lime juices.
  • Pour over pork and let it stand for 10 minutes.
  • Heat oil in a large pot and add the pork, reserve the marinade. Brown the pork and then remove from the pan.
  • In same pan, cook the onion and bell pepper until the onion is translucent (a couple of minutes).
  • Stir in tomato sauce, wine, marinade, pork, corn meal and warm water.
  • Reduce heat, cover the pan and let it simmer for about an hour. Stir occasionally.
  • **If it's too thick you can add some more water while it simmers.**

CUBAN TAMALES



Cuban Tamales image

A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.

Provided by mirelys

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h40m

Yield 14

Number Of Ingredients 22

¼ cup olive oil, divided
1 ½ pounds boneless country-style pork ribs, cut into small pieces
1 cup dry white wine, divided
2 cups water
10 cloves garlic, minced, divided
2 tablespoons tomato paste, divided
2 cubes beef bouillon (such as Knorr®)
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 links Spanish chorizo sausage (such as Goya®), thinly sliced
1 yellow onion, diced
1 small green bell pepper, chopped
½ cup pimento-stuffed green olives
4 cups frozen corn, thawed
1 ½ cups masa harina
2 tablespoons white sugar
1 tablespoon white vinegar
1 teaspoon salt, or to taste
1 (8 ounce) package dried corn husks, soaked in warm water
kitchen twine, cut into 12-inch lengths

Steps:

  • Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
  • Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
  • Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
  • Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
  • Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
  • Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
  • Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
  • Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g

TAMAL EN CASUELA: CUBAN TAMALE SOUP



Tamal En Casuela: Cuban Tamale Soup image

This is the recipe my grandmother used to make. It calls for pork, but you can substutute chicken or beef. A meal in itself.

Provided by Chef Chessie

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb pork (cubed)
1/3 cup tomato sauce
2 garlic cloves (minced)
1/4 cup dry wine
1 lemon
2 cups cornmeal
1/4 cup olive oil
3 cups water
1 onion (finely chopped)
1 tablespoon salt
1 green pepper (finely chopped)
1/4 teaspoon black pepper

Steps:

  • Cut pork into cubes and marinate in lemon and garlic.
  • Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
  • Mix cornmeal and water thoroughly, then strain.
  • Add strained mixture to previous ingredients.
  • Cook on stove for one hour stirring occasionally.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 449.7, Fat 17.9, SaturatedFat 4, Cholesterol 65, Sodium 1299.7, Carbohydrate 38.7, Fiber 4.7, Sugar 2.5, Protein 26.3

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