Idaho® Potato and Pork Tamal de Cazuela (Tamale Casserole)

Idaho® Potato and Pork Tamal de Cazuela (Tamale Casserole)

Ericka Sanchez
Food Blogger
Nibbles and Feasts

Yield: 4-6



  1. In a stock pot, place potatoes and enough water to cover them. Boil for 15 minutes or until fork tender. Remove from heat, remove from water and let cool. Cut in ½” cubes.
  2. Season pork meat with salt and pepper. Place in a separate stock pot with 5 cups of water. Boil until meat is tender. Remove from heat, drain pork meat but reserve water.
  3. Heat 4 cups water over medium heat. Add tomatillos, onion, and garlic. Bring to a boil until tomatillos are tender and darken in color.
  4. Place boiled tomatillos, onion, garlic, cilantro and ½ teaspoon salt and 1 cup from the water vegetables were boiled in a blender. Blend until smooth.
  5. In a large bowl, combine pork meat, potatoes, green salsa and chile strips. Set aside.
  6. In a large bowl, combine 2 cups corn flour, lard, ½ teaspoon salt and ½ cup water used to boil pork meat. Mold dough with hands into a smooth paste. If necessary, add water by the tablespoon until masa unsticks from hands.
  7. Preheat oven to 350° F
  8. Gently pass the two banana leaves over an open flame to make them malleable. The leaves will darken their green color slightly.
  9. In a 2” deep, 9” round casserole dish with lid, line the bottom with two banana leaves in a cross formation.
  10. Spread a layer of masa on banana leaves, then a layer of potato/pork/green salsa mixture. Approximately 1 ½ cup, top with another layer of masa.
  11. Fold banana leaves in, closing flaps over layered masa. Cover with a sheet of aluminum foil then cover with casserole dish lid.
  12. Place in oven for approximately 30 minutes or until masa has cooked thoroughly.
  13. Remove from oven, let cool for 10 minutes, serve and top with red salsa.