Torta de Tamal

Ingredients

• 2.5 cups masa harina (corn flour for tortillas)
• 1.75 cups warm chicken broth
• ½ cup lard or vegetable shortening
• 1.5 teaspoons salt
• 1 teaspoon baking powder
• 1.5 cups shredded cooked chicken
• 1 cup shredded cooked pork
• 1.5 cups mole sauce (store-bought or homemade)
• ½ cup crema or sour cream
• ¾ cup queso fresco or crumbly cheese

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Place the lard in a large mixing bowl and use an electric mixer on medium speed to beat it until it looks pale and fluffy, about 3 minutes.

3. 3

   Measure 2.5 cups masa harina into the bowl with the beaten lard, then add 1.5 teaspoons salt and 1 teaspoon baking powder.

4. 4

   Pour 1.75 cups warm chicken broth slowly into the bowl while mixing on low speed until the dough looks like thick pancake batter, about 2 minutes.

5. 5

   Combine 1.5 cups shredded chicken and 1 cup shredded pork in a small bowl, then stir in 1.5 cups mole sauce until the meat is evenly coated.

6. 6

   Spread one-third of the masa batter (about 1.5 cups) on the bottom of a 9-by-13-inch baking dish, using a wet spatula to smooth it flat.

7. 7

   Spread half of the meat-mole mixture (about 1.25 cups) in an even layer over the masa base.

8. 8

   Spread another one-third of the masa batter over the meat layer, smoothing it flat with a wet spatula to seal the filling.

9. 9

   Spread the remaining meat-mole mixture over the second masa layer in an even coat.

10. 10

    Spread the final one-third of masa batter on top, smoothing it flat with a wet spatula to create a uniform surface.

11. 11

    Place the baking dish in the preheated 350°F oven and bake uncovered until the top is light golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

12. 12

    Remove the torta from the oven and let it rest on the counter for 5 minutes so it firms up enough to cut cleanly.

13. 13

    Cut the torta into 6 equal rectangles (3 rows by 2 columns) using a sharp knife, wiping the blade clean between cuts.

14. 14

    Place one rectangle on each plate, then drizzle 1 to 2 tablespoons of crema in a thin zigzag across the top of each piece.

15. 15

    Sprinkle 2 tablespoons of crumbled queso fresco over each rectangle and serve immediately while warm.

Tools you’ll need

• 9-by-13-inch baking dish
• large mixing bowl
• electric mixer
• small mixing bowl
• rubber spatula (wet)
• measuring cups
• measuring spoons
• sharp knife
• toothpick
• serving spoon

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