Cuban
Tamal en cazuela
This Cuban tamal en cazuela is a soft, savory bowl of fresh corn cooked slowly with pork, sofrito, tomato, wine, and warm spices. It has the comforting flavor of a tamal without the husk, served spoonable and rich from the cazuela.
Watch it madeCocina Con Fujita · 11:03
Ingredients
- Fresh sweet corn, kernels cut from the cob3 cups
- Water or light chicken stock1 cup
- Pork shoulder, cut into small cubes10 oz
- Sour orange juice, or 2 tablespoons orange juice plus 1 tablespoon lime juice3 tablespoons
- Garlic, minced4 cloves
- Salt1 teaspoon, divided
- Black pepper1/4 teaspoon
- Lard or neutral oil2 tablespoons
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/3 cup
- Tomato sauce1/3 cup
- Dry white wine1/4 cup
- Ground cumin1/2 teaspoon
- Dried oregano1/2 teaspoon
- Bay leaf1
- Achiote oil or bijol1 teaspoon
- Fine yellow cornmeal, only if needed1 to 2 tablespoons
- Fresh cilantro or parsley, chopped1 tablespoon
Method
- Marinate the pork with the sour orange juice, 2 minced garlic cloves, 1/2 teaspoon salt, and black pepper for at least 20 minutes while you prepare the corn.
- Pulse the fresh corn kernels with the water or stock in a blender until coarsely ground and milky, not completely smooth.
- Heat the lard or oil in a heavy cazuela or Dutch oven over medium-high heat.
- Drain the pork, reserving the marinade, and brown the pork pieces well on all sides for 6 to 8 minutes.
- Lower the heat to medium and add the onion and green bell pepper, cooking until softened and fragrant, about 5 minutes.
- Stir in the remaining 2 minced garlic cloves and cook for 30 seconds.
- Add the tomato sauce, dry white wine, reserved marinade, cumin, oregano, bay leaf, achiote oil or bijol, and remaining 1/2 teaspoon salt.
- Simmer the sofrito with the pork for 8 to 10 minutes, until the sauce darkens slightly and the pork begins to turn tender.
- Stir in the ground corn mixture and bring it just to a gentle bubble, scraping the bottom of the pot constantly.
- Reduce the heat to low and cook uncovered for 25 to 30 minutes, stirring very often, until the corn is fully cooked, glossy, and thick like a soft polenta.
- If the mixture is too loose after the corn is cooked, sprinkle in 1 tablespoon cornmeal at a time and cook for a few more minutes, stirring constantly.
- Remove the bay leaf, taste for salt, and let the tamal en cazuela rest for 5 minutes so it settles.
- Serve hot in shallow bowls, topped with chopped cilantro or parsley.
Common questions
Can I substitute frozen or canned corn for fresh corn in tamal en cazuela?
Fresh corn gives the best texture, but frozen corn can work if thawed and drained first. Canned corn is less ideal because it’s softer and sweeter; if using it, reduce added liquid slightly and expect a less creamy result.
How long does the pork need to marinate, and can I shorten it?
A 20-minute marinade is the minimum for decent flavor, but 1 to 2 hours is better if you have time. If you’re short on time, don’t skip the sour citrus, because it helps season the pork and tenderize it a bit.
What are the most common mistakes when making tamal en cazuela?
The biggest mistakes are blending the corn too smoothly, which makes it gummy, and cooking the heat too high after adding the corn, which can scorch the bottom. Also avoid underbrowning the pork; that browning builds the dish’s flavor.
How do I store leftovers, and how long do they keep?
Cool the dish quickly, then refrigerate in a covered container for up to 3 to 4 days. Reheat gently over low heat with a splash of water or stock, stirring often, because the corn mixture thickens a lot as it sits.
What should I serve with tamal en cazuela?
Serve it hot in bowls with a little chopped cilantro or onion on top if you like. It’s filling on its own, but a simple green salad, fried plantains, or crusty bread pairs well to balance the rich corn and pork.