Mexican Soft Pot Tamale with Poblano Rajas and Cheese

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Tamal de Cazuela is a rustic Central Mexican pot tamale prized for its soft, almost spoonable masa enriched with broth and studded with roasted poblano strips and melting cheese. Unlike firmer wrapped tamales, this one bakes in a wide cazuela lined with corn husks, where the top sets lightly while the bottom stays creamy. Serve it in wedges with a ladle of warm chicken broth for the most traditional experience.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 4 gSugar
• 14 gProtein
• 620 mgSodium
• 380 mgPotassium
• 220 mgCalcium
• 3 mgIron
• 38 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Masa Batter

• 2 lb fresh nixtamalized corn masa (or 2 1/2 cups masa harina mixed with 2 1/4 cups warm water, rested 20 min)
• 3/4 cup lard or pork manteca, softened
• 1 tsp baking powder
• 1 1/2 tsp fine salt
• 2 1/2 cups warm chicken broth, divided
• 1/2 cup whole milk
• 1 tbsp granulated garlic

For the Poblano Filling

• 4 medium poblano peppers
• 1 tbsp lard or vegetable oil
• 1/2 white onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup fresh or frozen corn kernels
• 10 oz queso Oaxaca or Chihuahua cheese, torn into strips
• 1/2 tsp kosher salt

For Assembling and Steaming

• 8-10 dried corn husks, soaked in hot water 20 min
• 2 cups chicken broth for the pot
• Extra broth and crumbled queso fresco, for serving

Directions

1. Roast the poblanos directly over a gas flame or under a broiler until blackened on all sides, then seal in a bowl 10 minutes. Peel, slit open, remove seeds and stems, and cut into 1/2-inch-wide strips.
2. Heat 1 tbsp lard in a skillet, saute the onion until translucent, add garlic and corn and cook 2 minutes. Stir in the poblano rajas and salt, then remove from heat and fold in the torn cheese.
3. In a stand mixer fitted with the paddle, beat the masa with lard, baking powder, salt, and granulated garlic on medium for 8 minutes until light and fluffy. Slowly pour in 2 cups warm broth and the milk and beat another 3 minutes until the batter ribbons off the paddle; add more broth if it looks stiff.
4. Line the inside of a heavy 10-inch cazuela or Dutch oven with several overlapping soaked corn husks, letting the edges drape over the rim. Pour 1/2 cup broth into the bottom.
5. Spread half the masa in the cazuela, scatter the poblano-cheese filling evenly over it, then top with the remaining masa and smooth the surface. Fold the overhanging husks back over the top like a lid.
6. Pour the remaining 1 1/2 cups broth around the edges of the cazuela (not over the top). Cover tightly with a lid, set over medium-low heat until you hear a gentle simmer, then reduce to low and cook 60 minutes without lifting the lid.
7. Test by inserting a skewer into the center; it should meet slight resistance and come out with moist crumbs. The tamale should pull away from the sides slightly and feel spongy but not wet.
8. Let rest 10 minutes, then cut into wedges and serve in shallow bowls with a generous pour of hot chicken broth and a sprinkle of crumbled queso fresco.

Cook’s Notes

• Use fresh nixtamalized masa from a tortilleria if possible; it produces a far more tender, corn-forward tamale than masa harina.
• The broth added to the cazuela during cooking is essential; it creates a soft, almost souffle-like bottom layer that defines the dish.
• In Mexico, this tamale is traditionally eaten with a spoon rather than by hand because of its custardy texture.
• For a richer flavor, swap half the chicken broth for a slow-simmered pork or guajillo broth.
• Do not skip the 10-minute rest before cutting or the wedges will collapse when sliced.

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