Tamal en Cazuela (Tamale Stew)

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TAMAL EN CAZUELA (Tamale Stew)


Time: 1.5 hours cook time

Make 4-6 servings


Ingredients:

1 lb. pork chunks

2 garlic cloves

1 lime

¼ cup oil (vegetable, olive, etc.)

1 onion

1 green pepper

⅓ cup tomato sauce

¼ cup cooking wine (vino seco)

2 cups ground corn

3 cups water

1 tbsp. salt (approx.)

¼ tsp. pepper



Prep:

  • Cut the pork into small chunks (about 1 inch).
  • In a tupperware or freeze bag, marinade the pork chunks with the minced garlic and juice from one lime. Refrigerate for about 1-2 hours.
  • Mince the onion and green peppers (either chop finely or use a food processor)
  • Mix the ground corn and water and let sit for about 5-10 minutes. Strain the liquid through a seive (or cheese cloth) into a large bowl.



Directions:

  • In a large pot, sautée the pork chunks on high heat for about 5 minutes, or until they cook evenly.
  • Remove the pork chunks, and move to a plate. Keep the fat in the pot.
  • Bring to low heat, the add the oil and fry the onion, green pepper, tomato sauce, and cooking wine for about 5 minutes.
  • Pour the corn water and cooked pork into the pot. Bring to medium heat and stir continously until the liquid thickens and begins to boil.
  • Cover the pot and leave to cook for an hour. About every 5 minutes, uncover and stir the stew, making sure to scrape the sides and bottom of the pot to prevent from burning.
  • Stir in the salt and pepper.
  • Serve warm. 


Notes & Comments:

  • You can skip the straining process. Many people just add the corn and water and cook them together. This creates a grainer texture, which I actually prefer. Straining the mixture creates a very smooth texture.
  • My hand slipped on the tomato sauce, so it turned out a little too red in the pictures, but still came out very tasty!


 
 






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Receta Original:
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TAMAL EN CAZUELA


1 lb. masa de puerco

2 dientes de ajo

1 limón

¼ taza aceite

1 cebolla

1 ají

⅓ taza salsa de tomate

¼ taza vino seco

2 tazas maíz molido

3 tazas de agua

1 cda. de sal (aprox.)

¼ cdta. de pimienta

 

        Corte la carne en trocitos y adóbela con ajo y limón. Sofría la carne y de acuerdo con la grasa que suelta añádale aceite suficiente para hacer un sofrito con la cebolla, ají, tomate y vino seco. Mezcle el maíz con el agua. Cuélelo y agréguelo a la carne con el sofrito. Cocínelo aproximadamente una hora, revolviéndolo de vez en cuando para que no se pegue. Sazónelo a gusto con sal y pimienta. Da 4 raciones.

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