• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 6

    Torta de Tamal (Tamal Pie)

    “I love tamales, but small ones can be time-consuming to make - all that smearing, wrapping and tying,” says Chef Deborah Schneider of SOL Cocina. “The torta is just one big tamale, and I love its dramatic look when it comes out of the slow cooker with its halo of cornhusks.”


    Dubbed by Bon Appetit Magazine “The reigning queen of San Diego chefs” and nominated for a coveted 2009 James Beard Foundation Award for her second cookbook, Chef Deborah Schneider brings a wealth of knowledge and experience to her newest venture as Executive Chef and Partner of Orange Country’s Mexican cuisine hotspot, SOL Cocina.




    masa harina (preferably Maseca brand)
    baking powder
    kosher salt
    warm water
    cold vegetable shortening plus 1/4 cup for greasing the pot
    cold fresh pork lard (asiento)
    chilled chicken broth
    package dried cornhusks, soaked or 4 (12-inch) squares fresh 
banana leaf, toasted
    Stir together the masa harina, baking powder, and salt with a whisk until well blended. Add the warm water all at once and mix with a spoon or your hand until evenly moistened. With a hand beater, whip 3/4 cup shortening and lard on medium speed until fluffy and creamy. Add the masa mixture, 1/4 cup at a time, beating until smooth after each addition. Beat in the cold chicken stock a few tablespoons at a time.
    With the remaining 1/4 cup shortening, liberally coat the bottom and sides of a five or six quart slow cooker insert.
    Line the bottom and two-thirds of the way up the sides with the corn husks or banana leaves, slightly overlapping the edges.
    Place half of the masa in the bottom of the cooker and spread evenly to the edges and 1/2 inch up the sides of the insert.
    Cover evenly with the filling.
    Spread the remaining masa over the filling.
    Cover the masa with a layer of cornhusks or a piece of banana leaf.
    Cover and cook on low for 4 hours, or until a knife inserted into the center comes out clean.
    The torta may be served at once or kept warm for several hours on low heat.
    Reprinted With Permission From The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites, by Deborah Schneider, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

    The base number of servings for this recipe is 6



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