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5.0 from 3 votes

Tamal en Cazuela

A variation of tamales, in tamal en cazuela, a traditional Cuban dish, the pork and corn are simmered together until thickened.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Resting Time
4 hrs
Total Time
2 hrs
Servings: 6 people
Calories: 527 kcal
Course: Main Course
Cuisine: Mexican , Cuban

Ingredients

  • 2 lbs pork shoulder (or pork loin), diced into bite-size pieces
  • 2 lbs baby corn , or tender corn kernels
  • 5 cups boiling water
  • 6 cloves garlic , crushed
  • 1 tablespoon salt
  • 1 teaspoon oregano
  • ½ teaspoon ground cumin
  • ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
  • ½ cup extra virgin olive oil , or corn oil
  • 1 onion , chopped
  • 1 green pepper , chopped
  • 4 ajis cachuchas (sweet Cuban peppers), seeded and thinly sliced
  • ½ cup tomato sauce (passata)
  • ⅓ cup vino seco (Cuban dry cooking wine)
  • 3 tablespoons harina fina (finely ground yellow cornmeal)
  • 1 tablespoon flat leaf parsley , finely chopped
  • 3 tablespoons cilantro , finely chopped
Equipment
  • blender
  • Dutch oven

Instructions

    Cup of Yum
  1. Place the pork into a large bowl.
  2. In another bowl, mix together the garlic, salt, oregano and cumin to make a paste, then add the bitter orange (or orange or lime) juice. Pour the entire contents of the bowl over the pork.
  3. Cover with cling film and marinate in the refrigerator for 4 hours.
  4. In the bowl of a blender, mix together 3 cups (750 ml) of water and the corn to make a smooth purée, adding a little more water if necessary.
  5. Remove the pork from the marinade, and dry on paper towels. Reserve the marinade.
  6. In a large skillet over medium-high heat, heat the oil then add the pieces of pork in a single layer, spacing them out a bit.
  7. Reduce the heat to medium, and brown the pork on all sides for 8 to 10 minutes.
  8. When it is golden, remove the pork and set aside.
  9. In a Dutch oven, pour the remaining water and add the onion, bell pepper and Cuban peppers. Cook over medium-low heat, stirring frequently, for 15 minutes, until the onion and peppers are softened.
  10. Add the meat, tomato sauce, wine, reserved marinade, and the corn purée.
  11. Bring to a boil over medium-high heat, stirring constantly.
  12. Add the cornmeal, mix well, then reduce the heat to low.
  13. Cover the pot and simmer gently, stirring frequently, for about 1 hour, until the corn thickens to a mushy consistency.
  14. Taste and adjust the seasoning.
  15. To serve, pour the tamal into a shallow dish or large soup bowl.
  16. Sprinkle with parsley and cilantro, and enjoy immediately.