Texoma Tamales
Submitted by HDChrys
Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.
YIELD
1 batchPREP
20 minCOOK
45 minREADY
1 hrsLove tamales but dread the hours of spreading, rolling, and steaming? Same.
This Texoma-style shortcut layers fluffy masa dough in a baking pan with chili sandwiched right in the middle. The lard-whipped dough puffs up light and tender, baking into something that tastes remarkably close to unwrapped tamales.
Cut the whole pan crosswise into tamale-shaped bars and serve.
Named for the Texas-Oklahoma border region, this is the kind of no-fuss cooking that makes weeknight Mexican food actually doable.
Kitchen Tips
- Beat the lard until it’s really light and fluffy before adding the dry ingredients. This is what makes the masa tender instead of dense.
- Use your favorite homemade or canned chili for the filling. Beefy, no-bean chili works best here.
- The top layer of dough spreads easier if you drop it in small spoonfuls and then gently press them together with wet fingers.
Ingredients
Directions
Beat lard until light and creamy.
Mix dry ingredients and beat into lard, a small anount at a time.
Beat in chicken broth to make a light soft dough.
Spread half of dough in bottum of a greased 10×7×1½ inch baking pan.
Spoon chili over the dough.
Carefully spread remaining dough over the chili.
Bake in 350℉ (180℃). oven for 45 minutes. Cut crosswise into 8 tamale shapes.
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