Jorge Castillo: Stuffing and wrapping tamales in corn husks can be a time consuming chore.
Glenn Lindgren: However if you are the only member of the tamale stuffing team at your house, you might like to try this recipe instead..
Jorge Castillo: These tamales are made in a big caserole and served right on the dinner plate with a big spoon.
Glenn Lindgren: Simple easy-to-make Cuban food? You bet!
Cuban Tamal en Cazuela
By
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Yield: 12-16 tamales
All the flavor of Cuban tamales without stuffing and wrapping in cornhusks.
INGREDIENTS:
1 pound ground pork1 large onion, chopped fine
1 large green pepper, chopped fine
4 cloves garlic, whole, peeled
1/4 cup olive oil for frying
1/3 cup tomato sauce
1/4 cup red wine
2 cups ground fresh yellow corn (may substitute frozen)
1/4 cup butter
1 1/2 cups masa harina
3 cups chicken broth
1/4 teaspoon bijol (annato seed powder)
1 large lemon (juice only)
salt and pepper to taste
- Fry the pork in a little olive oil. Add onion and green pepper and continue frying at low heat until the onions are soft. Add garlic, tomato sauce, and wine.
Slice the corn kernels off of the cob (or use frozen corn). Grind the corn in a food processor until you get a coarse mixture. Remove from the processor and blend in the masa harina to the ground corn. Add 3 cups chicken stock and the bijol powder to the corn mixture and blend well. Add this mixture to the meat and tomato sauce mixture in the pot. Blend in juice of one lemon.
Cook on the stove top, stirring occasionally. The finished product should be thick and not runny. Approximately one hour. Salt and pepper to taste. If not thick enough, add a little more masa harina mixed with water to make a slurry. Cook through stirring constantly.
Variation: We like to make this with leftover lechón asado -- instead of ground pork. Shred the meat and fry briefly. Follow the same directions as above.
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