To Order Call
(559) 834-4787
m-f 9:00am-3:00pm PST

Can be shipped anywhere in the United States.
Contents come in 12 count "Boil in Bags", frozen, packed in dry ice.
Visa or Mastercard accepted.

*Before taxes, shipping & handling. Varies depending on location.

Bobby Salazar's
Tamale Casserole Tray
Oven: 325F Degrees

INGREDIENTS:
1 bag (12 count) of Bobby Salazar's Tamales
1-2 Pintes of Bobby Salazar's Enchilada Mole Sauce
1-2 Cups of Shredded Monterey Jack Cheese
Either, a baking pan, foil pan, or any type of casserole pan 2"-3" high.

ASSEMBLE:
Start with completely thawed Tamales.
(Depending on how large your casserole pan is, you will need between 6-12 tamales).
Remove husks from desired amount of tamales. They may crumble a bit. Save the crumbles.
Slice the Tamales in bitesized portions.
Lay in the casserole pan, slightly overlapping each other. Sprinkle crumbles if any on top.

Drizzle Enchilada Mole Sauce over sliced Tamales until there is about 1/4" of sauce and the bottom of the pan. Do not submerge the Tamales in the Enchilada Sauce -- let the Tamales show through.

Sprinkle top with the Monterey Jack Cheese. Put on as much as you like, but we recommend letting some of the Tamales show through.

Drizzle a little more Enchilada Mole Sauce over the cheese just for a little color.

Sprinkle a few sliced olives on top.

BAKE
Bake in oven for about 15-20 minutes, just to make sure Tamales are heated, cheese is melted.
Let set for 5 minutes to cool.
Serve with spatuala.

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