This is a modernized version of a traditional Cuban dish my parents grew up eating, My Dad usually makes the meat and tomato sauce mix ahead of time and blends it with the cornmeal at the last minute. Tamal en Cazuela (the Spanish name) can be very flexible to accommodate a substitute meat, so feel free to switch chicken or beef in lieu of pork or use ham instead of chorizo. Any way you prepare it, my Pops guarantees you will have a great main course dish on a winter’s evening.
In a non-reactive bowl, sprinkle the pork with the salt, pepper, and lime juice, cover, and let marinate 2 hours. Refrigerated
In a large skillet over high heat, heat the oil until fragrant. Drain the pork cubes (reserving the marinade and pat them dry, add then to the skillet, and cook, turning often with a slotted spoon, until golden brown, 15 to 20 minutes. Reduce the heat to low, add the onion, bell pepper, and garlic, and cook, stirring, until the onion is tender, 6 to 8 minutes. Add the chorizo, tomatoes, sherry, cumin, Tabasco, and reserved marinade and simmer 30 minutes, stirring frequently. (Can be prepared ahead up to this point and refrigerated.)
In a large, non stick sauce pan over medium heat, combine the cornmeal, 5 cups of water, the oil, salt and pepper and cook whisking frequently, until the mixture starts to thicken. Add the remaining water, whisk to blend, and cover. Reduce the heat to low and simmer until thickened, 20 to 30 minutes. (Cooking time for cornmeal can vary considerably.)
Add the tomato mixture to the cornmeal, blend well, correct the seasonings and serve.
By Al Arco
All rights reserved © CrossCheck 2020
