Jorge Castillo: Stuffing and wrapping tamales in corn husks can be a time consuming chore.
Raúl Musibay: It's fun! Everyone gets together around the table and digs in.
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!
All the flavor of Cuban tamales without stuffing and wrapping in cornhusks.
INGREDIENTS:1 pound ground pork
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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