Torta de Tamal

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place the lard in a large mixing bowl and use an electric mixer on medium speed to beat it until it looks pale and fluffy, about 3 minutes.

Step 3

Measure 2.5 cups masa harina into the bowl with the beaten lard, then add 1.5 teaspoons salt and 1 teaspoon baking powder.

Step 4

Pour 1.75 cups warm chicken broth slowly into the bowl while mixing on low speed until the dough looks like thick pancake batter, about 2 minutes.

Step 5

Combine 1.5 cups shredded chicken and 1 cup shredded pork in a small bowl, then stir in 1.5 cups mole sauce until the meat is evenly coated.

Step 6

Spread one-third of the masa batter (about 1.5 cups) on the bottom of a 9-by-13-inch baking dish, using a wet spatula to smooth it flat.

Step 7

Spread half of the meat-mole mixture (about 1.25 cups) in an even layer over the masa base.

Step 8

Spread another one-third of the masa batter over the meat layer, smoothing it flat with a wet spatula to seal the filling.

Step 9

Spread the remaining meat-mole mixture over the second masa layer in an even coat.

Step 10

Spread the final one-third of masa batter on top, smoothing it flat with a wet spatula to create a uniform surface.

Step 11

Place the baking dish in the preheated 350°F oven and bake uncovered until the top is light golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Step 12

Remove the torta from the oven and let it rest on the counter for 5 minutes so it firms up enough to cut cleanly.

Step 13

Cut the torta into 6 equal rectangles (3 rows by 2 columns) using a sharp knife, wiping the blade clean between cuts.

Step 14

Place one rectangle on each plate, then drizzle 1 to 2 tablespoons of crema in a thin zigzag across the top of each piece.

Step 15

Sprinkle 2 tablespoons of crumbled queso fresco over each rectangle and serve immediately while warm.