Entree: Cuba – Tamal en Cazuela (Cuban-style tamale baked in a casserole, a moist savory cornmeal and pork stew-like tamal)
Serving Size: 6
Approximate Time
Prep
30 min
Cook
1 hr
Additional
15 min
Total
1 hr 45 min
Ingredients
- 1 lb (454 g) ground pork
- 1/2 cup (113 g) pork lard or vegetable shortening
- 3 cups (360 g) masa harina (nixtamalized corn flour)
- 4 cups (950 ml) chicken or pork broth, warm
- 1 small onion, finely chopped (about 4 oz / 110 g)
- 1 green bell pepper, finely chopped (about 5 oz / 140 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1/4 cup (40 g) pimiento-stuffed green olives, sliced
- 1 tbsp (15 g) capers, drained
- 1/4 cup (40 g) raisins (optional but traditional in some variations)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large egg (optional, for a slightly firmer set)
Instructions
1. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil. Add the chopped onion and green pepper and sauté until softened, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the ground pork to the skillet, breaking it up and cooking until browned and cooked through. Stir in tomato paste, cumin, oregano, bay leaf, salt, and pepper; cook 2–3 minutes to meld flavors. Remove from heat and discard the bay leaf. Stir in olives, capers, and raisins if using. Taste and adjust seasoning.
4. In a large bowl, beat together the pork lard (or shortening) with the warm broth until emulsified. Add the masa harina gradually, stirring until a soft, spreadable dough forms. If using, beat the egg and mix into the masa for a firmer texture.
5. Spread about half of the masa mixture evenly in the prepared baking dish. Spoon the cooked pork sofrito mixture over the masa in an even layer. Top with the remaining masa and smooth the surface.
6. Cover the dish tightly with foil and bake for 45–60 minutes, or until the masa is set and pulls away slightly from the edges.
7. Remove from oven and let rest 10–15 minutes. Invert or slice directly in the dish into portions. Serve warm with complementary sides such as a simple salad or fried plantains.
