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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!
Ingredients
1 can (15.25 oz.)
GOYA® Golden Corn
6 cups
warm water, divided
¼ cup
1 tbsp.
GOYA® Lemon Juice
1 tsp.
black pepper
1 tsp.
ground cumin
2 lbs.
boneless pork shoulder, cut into ½” cubes
½ cup
GOYA® Corn Oil
1
onion, finely chopped (about 1½ cups)
1
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
Finely chopped fresh cilantro (for garnish)
Directions
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.
New from Goya
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