Tamal de Cazuela (Baked Masa Casserole with Chicken and Red Chilli Sauce)

Chicken

• 700 g Chicken thighs, bone-in, skin-on
• 1 medium Yellow onion
• 4 cloves Garlic
• 900 ml Chicken stock
• 2 tsp Fine sea salt

Red chilli sauce

• 1 tbsp Lard
• 500 g Plum tomato, ripe
• 2 tbsp Guajillo chili powder
• 1 tsp Ground cumin
• 1 tsp Dried oregano

Masa and assembly

• 300 g Masa harina
• 90 g Lard

1. Put the chicken thighs in a large pot with the onion and 2 garlic cloves. Pour in the chicken stock, add 1 tsp of the fine sea salt, and bring to a gentle simmer. Cook for 30–35 minutes until the chicken is tender and pulling away from the bone.
2. Lift the chicken out and leave until cool enough to handle, then shred the meat and discard the skin and bones. Strain the cooking liquid into a jug and keep it hot. You need 750 ml for the masa; keep any extra to loosen the sauce if needed.
3. Heat 1 tbsp lard in a saucepan over medium heat. Finely chop the remaining garlic and add it, cooking for 30 seconds until fragrant. Grate the tomatoes into the pan (discarding skins), then stir in the guajillo chili powder, ground cumin, dried oregano, and the remaining 1 tsp fine sea salt.
4. Simmer the sauce over low heat for 10–12 minutes, stirring often, until thickened and glossy. If it becomes too thick, loosen with a splash of the reserved hot stock. Take off the heat.
5. Heat the oven to 180°C (355°F). In a mixing bowl, whisk the masa harina with 750 ml hot reserved stock until smooth, then whisk in 90 g lard until fully incorporated. The mixture should be thick but spreadable; if it feels stiff, whisk in a little more hot stock.
6. Spread half the masa into a baking dish, smoothing the top. Spoon over half the shredded chicken, then drizzle over half the red chilli sauce. Repeat with the remaining masa, chicken, and sauce, then gently swirl the top with the back of a spoon.
7. Bake for 35–40 minutes until the casserole is set, the edges are lightly golden, and a knife inserted into the centre comes out mostly clean. Rest for 10 minutes so it slices neatly. Cut into portions and serve hot.

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