Tamales Skulls for Dia de Muertos

These Tamales Skulls for Dia de Muertos are filled with veggies and chickpeas simmered in a chile pasilla sauce. It is a fun version of a Mexican classic, Tamal de Cazuela (tamale casserole or tamale pie).

Course Main Course

Cuisine Mexican

Diet Vegan

Prep Time 40

Cook Time 40

Total Time 1 20

Servings skulls

Calories 326kcal

Author Dora R.

Ingredients

Sauce

3 dried pasilla chiles, seeds and stems removed
1 dried chile mulato or ancho, stems and seeds removed
½ medium white onion, roughly chopped (about 3/4 cup)
2 garlic cloves, peeled
½ teaspoon dried oregano
1 ½ cups chile soaking liquid
1 teaspoon salt

Masa

1 cup refined coconut oil (8oz)
1 ½ teaspoons baking powder
2 teaspoons salt
4 cups masa harina (1 lb. 2 oz. )
4 cups low-sodium vegetable broth, warm

Filling

1 tablespoon avocado oil
½ large white onion, thinly sliced
1 can (15 oz) chickpeas, drained
1 Mexican zucchini, diced
2 small carrots, diced (about 2/3 cup)

US Customary - Metric

Instructions

Preheat oven to 375°F. Oil your mold and place in the oven on top of a sheet pan on the center rack.

To make the sauce

Place the chiles in a small saucepot and add enough water to cover them by two inches. Bring the water to a boil over high heat, turn the heat off and let them sit for 15 minutes.
Drain the chiles, but reserve 1 3/4 cups of the chile soaking liquid. Transfer the chiles to the blender and add the onion, garlic, oregano, reserved chile soaking liquid and salt. Puree until completely smooth. Pass the sauce through a fine mesh strainer.

To make the masa

In a large bowl combine the coconut oil, baking powder, and salt and beat on medium speed, with an electric mixer, using the paddle attachment, for 1 minute. Pour in half of the masa harina and beat at a low speed for 1 minute, slowly pour in half of the vegetable broth and continue to beat.
After it is completely incorporated, add the other half of masa harina and broth. Beat at low speed, until thoroughly mixed, about 5 minutes. It should have the consistency of a thick cake batter, and it should be a little bit salty. If your masa is too thick add ½ cup of broth until you reach the desired consistency.

To make the filling

Heat oil in a large pot over medium low heat. Add onion and cook until tender, about 5 minutes. Add carrots and cook for 3 minutes, until they begin to soften. Add zucchini and chickpeas and cook for 5 minutes. Reduce heat to low and pour in sauce, be careful, it may splash. Simmer for 10 minutes. Remove from the heat and let cool.

To Assemble

Spread a layer of masa in the bottom of the mold, add filling and top with more masa. Bake for 40 minutes. Let cool for 10 minutes and unmold.
Carefully remove the mold from the oven. Spread about 2 to 3 tablespoons of masa at the bottom of the skulls. Add 2 tablespoons of the filling, and top with more masa, use a spoon to level out the masa. Bake for 40 minutes. Let cool for 10 minutes and unmold.
There will be enough masa and filling to fill the mold twice.

Notes

The dough should have the consistency of a thick cake batter, and it should be a little bit salty. If your masa is too thick add ½ cup of broth until you reach the desired consistency.

It's super important to pre-heat the mold for at least 30 minutes, this will prevent the masa from sticking to the pan when unmolding.

Use an oil spray to coat the mold so it gets coated evenly and the skulls come out easily.

You can also make this with other fats: Substitute the coconut oil with (8oz)(233g) of avocado oil or olive oil

To make them with fresh masa, use 2lb (907g) of fresh masa instead of masa harina and reduce the vegetable broth to 1 cup

Nutrition