Tamal en Cazuela – Cuban Tamal Casserole

Name: Tamal en Cazuela – Cuban Tamal Casserole
Prep time: 20M
Total time: 105M
Yield: 8 Servings
Cuisine: Caribbean
Ingredients: 1 can Golden CornGOYA® Golden Corn; 6 cups Tamal en Cazuela – Cuban Tamal Casserolewarm water, divided; ¼ cup Naranja Agria – Bitter Orange MarinadeGOYA® Naranja Agria – Bitter Orange; 1 tbsp. Lemon JuiceGOYA® Lemon Juice; 1 tbsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 1 packet Sazón without AnnattoSazón GOYA® Without Annatto; 1 tsp. Tamal en Cazuela – Cuban Tamal Casseroleblack pepper; 1 tsp. Tamal en Cazuela – Cuban Tamal Casseroleground cumin; 2 lbs. Tamal en Cazuela – Cuban Tamal Casseroleboneless pork shoulder, cut into ½” cubes; ½ cup Corn OilGOYA® Corn Oil; 1 Tamal en Cazuela – Cuban Tamal Casseroleonion, finely chopped (about 1½ cups); 1 Tamal en Cazuela – Cuban Tamal Casserolegreen bell pepper, finely chopped (about 1 cup); 2 tbsp. Minced GarlicGOYA® Minced Garlic; 1 can Tomato SauceGOYA® Tomato Sauce; ½ cup White Cooking WineGOYA® White Cooking Wine; 3 cups Fine Yellow Corn MealGOYA® Fine Yellow Corn meal; Tamal en Cazuela – Cuban Tamal CasseroleFinely chopped fresh cilantro (for garnish)

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In Cuba, tamales are made by mixing savory cornmeal dough with tender pork, then stuffing into corn husks, rolling, tying and steaming before serving. In this stovetop variation, the pork, cornmeal and traditional seasonings are cooked together in a pot until thick, and then ladled into bowls for serving. The results: All of the delicious flavor of traditional Cuban tamales … but no wrapping and steaming required!

Total Time

105m

Prep Time:20m

Yields:8 Servings

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Ingredients

1 can
(15.25 oz.)

GOYA® Golden Corn

6 cups

warm water, divided

¼ cup

GOYA® Naranja Agria – Bitter Orange Marinade

1 tbsp.

GOYA® Lemon Juice

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 packet

GOYA® Sazón without Annatto

1 tsp.

black pepper

1 tsp.

ground cumin

2 lbs.

boneless pork shoulder, cut into ½” cubes

½ cup

GOYA® Corn Oil

onion, finely chopped (about 1½ cups)

green bell pepper, finely chopped (about 1 cup)

2 tbsp.

GOYA® Minced Garlic

1 can
(8 oz.)

GOYA® Tomato Sauce

½ cup

GOYA® White Cooking Wine

3 cups

GOYA® Fine Yellow Corn Meal

Finely chopped fresh cilantro (for garnish)

Directions

Kitchen View

Step 1

In bowl of blender, puree corn and ½ cup water until smooth; set aside.

Step 2

In large non-metallic bowl or container, mix together Naranja Agria, lemon juice, Adobo, Sazón, pepper and cumin until combined. Add pork pieces and stir until coated in marinade; let marinate 10 minutes at room temperature. Drain pork, reserving marinade.

Step 3

Heat oil in medium, heavy pot over medium-high heat. Add pork in batches, taking care not to crowd pot; cook, flipping occasionally, until well browned on all sides, about 7 minutes per batch. Transfer pork to plate. Add onions, pepper and garlic to same pot. Cook, stirring occasionally, until vegetables are soft and translucent, about 5 minutes. Stir in tomato sauce, wine, reserved marinade and remaining water; bring to boil. Using whisk, slowly whisk in cornmeal; stir in reserved corn puree and reserved pork. Return water to boil. Reduce heat to medium-low; cover pot. Simmer, covered, stirring occasionally, until cornmeal thickens and pork is tender and cooked through, about 1 hour.

Step 4

To serve, ladle tamal casserole into bowls. Garnish with cilantro, if desired.