Tamal Casserole

Ingredients:

• 3 cups of corn kernels

• 4 cups of Maseca (instant corn masa)

• 1 cup milk

• 1 cup of water

• 1 1/2 tbsp chicken bouillon or salt to taste

• 10- 15 roasted Anaheim peppers

• 1/2 onion 

• 8 oz of queso fresco

• 3 cups medium cheddar cheese

• 1/2 butter shortening 

• 1/2 cup butter + extra to coat the bottom of the baking dish

• 1 tbsp sugar

• 1 tbsp baking powder

• Optional- 2 to 3 cups of shredded chicken (add around the same time as mixing cheddar cheese)

• Tastes best with salsa verde (add fresh onion and cilantro)

Instructions:

1. In a blender, combine the milk, corn, onion, and sugar. Blend until smooth. 

2. In a mixing bowl, combine the butter and butter shortening. Using a whisk attachment, whip until the mixture is nice and fluffy (about 3 minutes). 

3. Add the Maseca and chicken bouillon (or salt) to the whipped fat mixture. Mix on medium speed for about 1 minute until the mixture resembles a crumble. 

4. Pour the blended corn mixture into the dry ingredients. Rinse the blender with water to ensure all the corn mixture is used, then add it to the bowl. Add the baking powder and mix on medium speed for another 2 minutes until well combined. 

5. Add the sliced roasted Anaheim peppers and cheddar cheese. Mix on low speed for about 45 seconds until everything is well combined. 

6. Preheat your oven to 350°F (180°C). Grease the bottom and sides of a baking dish with melted butter. 

7. Pour the masa mixture into the prepared baking dish and spread it out evenly. Sprinkle queso fresco (or more cheddar) over the top. Optionally, you can add extra roasted Anaheim peppers or other preferred green chiles. 

8. Cover the casserole with parchment paper and then foil. Bake at 350°F (180°C) for 50 minutes. If you are at high altitude, add an additional 8 minutes to the bake time. For the last 10 minutes of baking, remove the foil to allow the cheese on top to crisp up. 

9. Let the casserole rest for at least 15-20 minutes before serving to allow it to set properly. If desired, serve with sour cream and a spicy green salsa.
   

Tips:

- If you’d like a more cake texture use 3 cups Maseca + 1 cup AP flour. 

- Please allow this casserole to set for 15-20 minutes. The longer you allow it to rest the better It will form into squares.

Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Mexican tamales casserole.

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