How to fix poorly made Tamales?

Yes, transforming bad or poorly made into a tamale casserole or tamale pie by baking them in enchilada sauce is a perfect way to add moisture and bind the crumbly masa. Yes, you can salvage What was thought to be a high loss.

How to Make a Tamale Casserole

This method is simple and delicious, effectively “fixing” the texture issue by making it part of a saucy, cheesy bake.

Ingredients

Tamales: All of your crumbly tamales (husks removed)
Enchilada Sauce: 1 large can (around 19 oz) of red or green enchilada sauce
Cheese: 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Optional Layers: A can of black beans, corn, or sautéed spinach
Optional Toppings: Sour cream, sliced avocado, cilantro, or green onions for serving

Instructions

Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
De-husk: Remove all tamales from their corn husks. The masa will likely fall apart, which is exactly what you want for a casserole.
Layer:
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Place the tamale pieces (whole or broken into chunks) in a single, even layer over the sauce.
- Add any optional layers like beans or corn.
- Pour the rest of the enchilada sauce over everything, making sure all the masa is covered. Uncovered spots can become tough.
Top & Bake:
- Sprinkle the shredded cheese generously over the top.
- Bake uncovered for 30-45 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
Serve: Let the casserole cool for a few minutes to set, then serve warm with your desired toppings.