Idaho® Potato and Pork Tamal de Cazuela (Tamale Casserole) | Idaho Potato Commission
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. Season pork meat with...
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Ingredients
- 2 medium Idaho® Yukon Gold potatoes, rinsed and dried
- 3 pounds boneless pork sirloin tip roast, cut in cubes
- 2 teaspoons salt, separated
- 1 teaspoon pepper
- 3 tomatillos, rinsed
- ¼ onion, roughly chopped
- 1 roasted Poblano chile, seeds and veins removed, chopped into strips
- 3 garlic cloves
- 15 cilantro sprigs, rinsed
- 1 Serrano chile, rinsed and top removed
- 3 cups corn flour (masa harina)
- 1/3 cup pork lard, melted
- 2 banana leaves cut to 24”x13” rectangles
- red salsa for topping
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