Tamal de cazuela

Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Tamal de cazuela. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tamal de cazuela is one of the most popular of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Tamal de cazuela is something which I have loved my entire life.

Many things affect the quality of taste from Tamal de cazuela, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamal de cazuela delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tamal de cazuela is 12 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Tamal de cazuela using 8 ingredients and 7 steps. Here is how you can achieve it.

Es un tamal muy fácil de hacer y rinde muy bien, ya que queda como un pastel.
Es muy sabroso, se puede hacer relleno de mole con pollo deshebrado o de salsa verde, verduras y pollo deshebrado.

Ingredients and spices that need to be Prepare to make Tamal de cazuela:

1. 1 kilo masa
2. 250 Gramos manteca
3. 8 Hojas Tlanepa. (También se llama hoja santa o momo)
4. 1 Pechuga cocida y deshebrada
5. 1/2 Cucharadita carbonato
6. 1 Taza mole poblano
7. 1 1/2 Litro caldo dónde se coció la pechuga
8. al gusto Sal

Steps to make to make Tamal de cazuela

1. La masa se disuelve en el caldo tibio, se cuela, se le pone el carbonato, sal, una hoja de tlanepa desmenuzada y la manteca quemada.
2. Se pone al fuego a cocer, sin dejar de mover, de preferencia con una pala de madera, hasta que se vea el fondo de la cazuela o cacerola.
3. El mole se prepara con la pechuga deshebrada, tratando de que no quede muy seco ni muy aguado.
4. En un molde refractario se cubre el fondo con hojas de tlanepa, se pone la mitad de la masa, luego el mole preparado y encima la otra mitad de la masa, se cubre totalmente con hojas de tlanepa.
5. Se hornea de 30 a 40 minutos a 200° C.
6. Se saca del horno, se deja enfriar un poco y queda listo para disfrutarlo
7. Se sirve como si fuera un pastel, sobre una hoja de Tlanepa.

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So that is going to wrap it up for this exceptional food Easiest Way to Prepare Ultimate Tamal de cazuela. Thanks so much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!