How to Make Tamal en Cazuela | Gluten & Dairy Free Cuban Food Recipe on a BUDGET | Foodie Friday

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Ground turkey is a leaner option and often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Cream cheese is more affordable and adds creaminess.

Cut the pork shoulder into half-inch pieces or shred it.

In a bowl, combine the pork with 1/2 cup of moho marinade, cover with plastic wrap, and refrigerate for 1 hour to marinate.

In a mixing bowl, combine 2 cups of finely ground yellow cornmeal, 2 cans of cream style sweet corn, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon black pepper until you achieve a thick consistency.

Heat 3 tablespoons of olive oil in a large saucepan or Dutch oven over medium heat.

Remove the pork from the marinade and pat it dry with paper towels.

Brown the pork pieces on all sides in batches for about 8-10 minutes, then remove them with a slotted spoon and set aside.

In the same pot, add the diced onions and green peppers, sautéing until tender for about 5 minutes.

Add the minced garlic and sauté for another minute.

Stir in the corn mixture, cooked pork pieces, 1/2 cup Spanish cooking wine, 4 ounces of tomato sauce, and 2 cups of water, mixing well to combine.

Reduce the heat to low and let the mixture simmer for 30-35 minutes, stirring frequently to prevent sticking.

Check the consistency; it should be smooth and thick like porridge or polenta. If it's too thick, add water in quarter cup increments; if too runny, stir in cornmeal in quarter cup increments until desired thickness is reached.

Taste and adjust for salt if needed. Serve immediately, garnished with chopped parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary