Cuban Tamal en Cazuela
Tamal En Cazuela: A Creamy Cuban Cornmeal Dish Recipe. This mouthwatering dish is a perfect blend of flavorful cornmeal and creamy textures, making it a delightful addition to any meal.
Equipment
- 1 Food Processor Useful for making salsas, sauces, or prepping ingredients. It helps in quickly chopping and blending ingredients.
- 1 Dutch Oven A 6-quart Dutch Oven is often used for making soups, stews, and other recipes that require long hours of cooking.
Ingredients
- 1.5 LBS Boneless pork shoulder Preferably boneless for easier cutting. Cut into bitesize cubes. Fry before adding.
- 1 Mojo marinade A citrus marinade made of orange, lemon, and lime juice, among other ingredients. Can use store bought Mojo marinade.
- 1 cups Finely ground yellow cornmeal
- 1 can Cream-style sweet corn
- .5 cup cooking wine
- .5 cup cup tomato sauce
- 3 tsp minched garlic
- 1 Lime juice lime
- 1 tsp salt
- 1 tsp Cumin
- 1 Chopped Onion Chop fine and small, will desolve while cooking
- 1 Green Pepper Chop fine and small, will dissolve while cooking
- 4 tsp Olive Oil
- 1 Packet of Ham cubito add packet
Instructions
- Marinate the pork: Combine the pork and the mojo marinade in a bowl. Cover and let it marinate for 1 hour.
- Prepare the corn puree: In a food processor, blend the cornmeal, cream-style sweet corn, salt, cumin, and black pepper until you achieve a thick consistency. Set this aside.
- Brown the pork: In a large pan or Dutch oven, heat olive oil at medium-high heat. Remove the pork from the marinade, pat it dry, and brown it on all sides for about 8-10 minutes. Once done, set the pork aside.
- Sauté the sofrito: Using the same Dutch oven, sauté the onions and green peppers until tender. Add garlic and sauté for an additional minute.
- Combine ingredients: Stir in the corn mixture from the food processor, the browned pork, cooking wine, tomato sauce, and water. Reduce the heat to low.
- Simmer: Let the mixture simmer for 30-35 minutes on low heat, stirring regularly to prevent sticking. The mixture should thicken. Once it reaches a consistency where a wooden spoon can stand up straight in it, it's ready. Adjust the seasoning if needed.
- Serve: Dish out the Tamal en Cazuela and garnish with chopped parsley. It pairs well with white rice, sweet plantains, or sliced avocado.