What is tamal en cazuela?
Tamal en cazuela is the Cuban version of the famous pre-Hispanic Native American tamal. It consists of braised pork in a sauce made with peppers, tomatoes and spices, and mashed corn, cooked for a long time.
It is similar in appearance to Italian polenta, although here it is fresh corn and not cornmeal.
In the Hispanic world, tamales are wrappers, and the word, tamal, comes from “tamalli” which means to surround. The general idea is to wrap an ingredient in corn husks and steam it.
Over time, the Cuban version of tamal en cazuela has shed its wrapper, and the preparation of the contemporary version no longer comes in the form of a classic tamal. Nevertheless, the appellation of origin remains, even if it has lost its meaning.
What is the origin of tamal en cazuela?
Tamal en cazuela is a very popular dish on the island of Cuba, it is eaten everywhere, especially during the various celebrations that punctuate the year. The dish is said to be of indigenous origin but it is now widely adopted by the entire population. Before the Cubans took ownership of the recipe, it’s likely to have come from Mexico.
How is tamal en cazuela made?
The preparation is completely different from other tamales. The pork is first marinated in bitter orange juice which gives the dish a typical Cuban taste. The recipe also adds garlic, salt, cumin and oregano. This marinade tenderizes and flavors the pork.
Separately, a puree of corn is made by mixing very tender young corn. The preparation can be relaxed with a little water if necessary.
The pork is then drained and cooked in oil. Once golden, it’s reserved, and then the braising base with onion, peeled and seeded peppers and Cuban peppers (such as ajis cachuchas) is made.
The meat is again added to the pan along with tomato sauce, wine and the marinade. Once everything is well mixed, the corn puree is added, as well as a little cornmeal to give the dish more consistency.
The corn is cooked exactly like polenta, and stirred with a wooden spoon for about an hour until thickened. (You can cover the pan during this process and stir every five minutes.)
Tamal en cazuela should cook very slowly over low heat. As soon as the mash comes cleanly away from the sides of the pan, it’s ready. Then it may be served in deep dishes, sprinkled with cilantro and parsley.
Unlike polenta, tamal does not freeze, and remains quite flexible. Its consistency is slightly wetter than polenta. A few pieces of meat may be served on top for a better effect.
What are the variations?
Tamal en cazuela is reminiscent of polenta concia with cheese or Lombard polentone in which the polenta is garnished with sausages and ribs before being put to gratin in the oven. Like polentone, tamal en cazuela can also be poured into a baking dish and baked for a few minutes to make the top crisp.
Although the Cuban tamal is a complete dish, it can also be served with a few slices of avocado for a little more freshness. It may also be garnished with slices of raw red onion or pickles.
Tamal en Cazuela
Ingredients
- 2 lbs pork shoulder (or pork loin), diced into bite-size pieces
- 2 lbs baby corn , or tender corn kernels
- 5 cups boiling water
- 6 cloves garlic , crushed
- 1 tablespoon salt
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
- ½ cup extra virgin olive oil , or corn oil
- 1 onion , chopped
- 1 green pepper , chopped
- 4 ajis cachuchas (sweet Cuban peppers), seeded and thinly sliced
- ½ cup tomato sauce (passata)
- ⅓ cup vino seco (Cuban dry cooking wine)
- 3 tablespoons harina fina (finely ground yellow cornmeal)
- 1 tablespoon flat leaf parsley , finely chopped
- 3 tablespoons cilantro , finely chopped
Equipment
- Blender
- Dutch oven
Instructions
- Place the pork into a large bowl.
- In another bowl, mix together the garlic, salt, oregano and cumin to make a paste, then add the bitter orange (or orange or lime) juice. Pour the entire contents of the bowl over the pork.
- Cover with cling film and marinate in the refrigerator for 4 hours.
- In the bowl of a blender, mix together 3 cups (750 ml) of water and the corn to make a smooth purée, adding a little more water if necessary.
- Remove the pork from the marinade, and dry on paper towels. Reserve the marinade.
- In a large skillet over medium-high heat, heat the oil then add the pieces of pork in a single layer, spacing them out a bit.
- Reduce the heat to medium, and brown the pork on all sides for 8 to 10 minutes.
- When it is golden, remove the pork and set aside.
- In a Dutch oven, pour the remaining water and add the onion, bell pepper and Cuban peppers. Cook over medium-low heat, stirring frequently, for 15 minutes, until the onion and peppers are softened.
- Add the meat, tomato sauce, wine, reserved marinade, and the corn purée.
- Bring to a boil over medium-high heat, stirring constantly.
- Add the cornmeal, mix well, then reduce the heat to low.
- Cover the pot and simmer gently, stirring frequently, for about 1 hour, until the corn thickens to a mushy consistency.
- Taste and adjust the seasoning.
- To serve, pour the tamal into a shallow dish or large soup bowl.
- Sprinkle with parsley and cilantro, and enjoy immediately.
Video
Sources
Cocina Cubana
Goya
Receta Cubana
Splendid Table
Cubanos
Esther and Morgan are the two foodies behind Renards Gourmets. They are based in Paris where they develop four-handed recipes and culinary photos.
Zach says
A very helpful way to cook this is that it should cook very slowly over low heat so that the outcome is a very tender braised pork.
Frances says
I have a question…in other recipes, I see that they strain the corn puree. Why is this done? Thank you 🙂