Meaty Tamal Casserole

Method13 steps

1. 1

   Step 1: Beat all the vegetable shortening (1¼ cups) in a stand mixer at medium speed for about 3 minutes until light and airy, scraping down the bowl as needed.

   Uses 1¼ cups vegetable shortening

2. 2

   Step 2: Add all the masa salt (1 tsp) and baking powder (2 tsp) to the shortening. At low speed, gradually add all the masa harina (1½ lb) and masa broth in alternating additions, incorporating each addition fully. Beat for about 10 minutes until homogeneous and fluffy. Keep this dough ready while making the filling.

   Uses All the aerated shortening · 1 tsp kosher salt for masa · 2 tsp baking powder · 1½ lb masa harina for tortillas or tamales (about 5 cups) · 4½ cups prepared no-salt-added chicken broth for masa

3. 3

   Step 3: Remove stems and seeds from all the dried chiles and halve them. Heat a dry comal or skillet over medium heat. Toast the chile halves for about 15 seconds on each side, until pliable, fragrant and lightly toasted with opaque inner skins. Avoid burning them, then transfer all the toasted chiles to a saucepan.

   Uses 8 dried guajillo chiles, stemmed, halved and seeded · 8 dried ancho chiles, stemmed, halved and seeded

4. 4

   Step 4: Pour the measured hot water over the toasted chiles, adding extra hot water as needed to cover them. Cook gently over medium-low heat for about 15 minutes, until the chiles are plump and soft. Keep enough hot cooking liquid available to measure 2 cups for the sauce.

   Rehydrate the toasted chiles · 15 minUses All sixteen toasted chiles · 2 cups hot water to start covering the chiles · Additional hot water as needed to keep the chiles covered and provide 2 cups cooking liquid for blending

5. 5

   Step 5: Blend all the softened chiles with exactly 2 cups of their cooking liquid, all the oregano, cloves (5) and cinnamon (1 tsp), and the pinch of cumin until smooth. For hot blending, vent the lid as the blender manufacturer permits and cover the opening with a towel; work in safe small batches if needed. Discard any remaining chile water. Keep all the smooth sauce ready for the filling.

   Uses All the softened chiles, lifted from their water · 2 cups measured hot chile cooking liquid · 1 tsp dried oregano · 5 whole cloves · 1 tsp ground cinnamon · 1 pinch ground cumin

6. 6

   Step 6: Peel and chop the onion and all six garlic cloves; chop the olives and have the ground beef, seasonings, broth, raisins, almonds and chile sauce ready before heating the skillet. Heat all the filling oil (3 tbsp) in a large, deep skillet over medium-high heat. Cook all the onion for 4–5 minutes, stirring continuously, until softened and beginning to brown at the edges.

   Soften and brown the filling onion · 4 minUses 3 tbsp vegetable oil for filling · 1 medium white onion, chopped (about 1 cup) · 6 garlic cloves, peeled and chopped · ¾ cup pimento-stuffed manzanilla olives, chopped

7. 7

   Step 7: Add all the already chopped garlic to the onion pan. Stir for less than 1 minute, just until fragrant, without letting it burn.

   Uses The complete softened onion pan · All six already chopped garlic cloves held before frying

8. 8

   Step 8: Add all the raw ground beef (2½ lb), filling salt (1 tsp) and black pepper (¼ tsp). Cook for 12–15 minutes, checking from 12 minutes, stirring and breaking up the meat until lightly browned and fully cooked, reaching at least 71°C / 160°F.

   Brown and fully cook ground beef · 12 minUses The complete aromatic pan · 2½ lb raw ground beef · 1 tsp kosher salt for filling · ¼ tsp freshly ground black pepper

9. 9

   Step 9: Stir all the chile sauce, separate filling broth, raisins (1 cup), almonds and chopped olives into the cooked beef. Reduce to medium-low heat, bring to a gentle simmer and cover. Cook covered for 20 minutes.

   Simmer the complete filling covered · 20 minUses The entire cooked beef pan · All the blended chile sauce · 2 cups prepared no-salt-added chicken broth for filling · 1 cup raisins · ¾ cup slivered almonds · All the separately held chopped olives

10. 10

    Step 10: Uncover the filling, stir and cook uncovered for another 5 minutes, maintaining a gentle simmer. Keep all this finished filling for the casserole.

    Finish the filling uncovered · 5 minUses The complete filling pan

11. 11

    Step 11: Heat the oven to 400°F / 205°C. Grease a deep 9-by-13-inch baking dish, or an equivalent roomy casserole dish, with the separate extra oil.

    Uses A little extra vegetable oil for greasing the baking dish

12. 12

    Step 12: Spoon half the masa dough into the greased dish, leaving a small lip up the sides and gently levelling it without pressing hard. Spread all the finished filling on top, then cover it evenly with the remaining half of the dough. Seal tightly with foil and bake for about 1 hour, until the masa is fully cooked through and its top feels firm; continue baking if needed.

    Check the tightly covered tamal casserole · 60 minUses All the masa dough, split into equal bottom and top layers · All the finished meat filling

13. 13

    Step 13: Remove the casserole from the oven and leave it covered for 10–15 minutes, checking from 10 minutes, so it settles before serving. Divide into ten portions and serve warm.

    Rest the covered tamal casserole · 10 minUses The entire baked casserole