Tamal en Cazuela (Casserole Tamale)


1 lb boneless pork meat (cut in small cubes)

3 cups water

2 cups ground fresh corn (or frozen)

4 garlic cloves (minced)

1 lemon (juiced)

1 green bell pepper (chopped)

1 onion (chopped)

½ cup tomato sauce

¼ cup dry wine

¼ cup olive oil

1 tablsp salt

¼ tsp ground pepper


Place corn on a working surface and slice the kernels off the cob, then, place them in a food processor and grind, until a coarse mixture is obtained. Set aside.

Place the pork in a ceramic or non-reactive bowl. Season the meat with lemon, garlic and 1 tsp of the salt, cover, and let it marinade for about 20 to 30 minutes.

On a pot, and over medium-high heat, fry the pork pieces. Add some olive oil (If the meat has shed much fat, add just enough oil to add and fry the next ingredients). Add the pepper, onion, wine and tomato sauce. Reduce heat to medium and continue cooking for about 5 minutes.

In the meantime, add the water to the ground corn and blend well. Strain the mixture and add it to the sauce in the pot and stir. Add the remaining salt, add pepper and stir. Cook on low heat, for about 45 minutes to 1 hour, stirring occasionally to avoid it sticking to the pan. At the end, it should have a thick and creamy consistency.

Serving: 4

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