Jennie Pagano Recipe

Abuela's Tamal en Cazuela - Grandma's Tamale Casserole

By Jennie Pagano jenpagano


Rating:
Serves:
8ish
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

Growing up I absolutely loved my Cuban grandmother's tamal en cazuela, I couldn't wait for it to be ready to eat! I have fond memories of her reminding me to scoop from the edges so I wouldn't burn myself. She made some changes to it as the years passed and some things came canned etc. I never noticed a flavor change though.

Blue Ribbon Recipe

Notes from the Test Kitchen:
OH MY! Everyone on the Crew LOVED this dish when we prepared it. The recipe has just the right amount of meat for our liking, however you could definitely omit it entirely and turn this into a delicious vegan recipe as well.

We substituted juice from a navel orange in place of the sour orange and it turned out great. YUM!

Ingredients

2 lb
lean pork cut in cubes
1 Tbsp
salt
1 tsp
ground pepper
1 tsp
dry oregano
1 pinch
ground cumin
6
peeled and mashed garlic cloves
1/4 c
sour orange juice
IF YOU CAN'T FIND SOUR ORANGES OR EVEN BOTTLED SOUR ORANGE IN YOUR AREA YOU COULD SUBSTITUTE FOR A REGULAR ORANGE OR CITRUS OF YOUR LIKING
1
lime, juiced
4 c
ground corn meal
1 large
yellow onion, finely chopped
1 large
green bell pepper, finely chopped and seeded
1 can(s)
tomato sauce (8oz.)
1/2 c
dry cooking wine
1/2 c
cooking oil of your preference
6 c
warm water

Directions Step-By-Step

1
Mix garlic, salt, pepper, oregano, cumin, sour orange and lime juices.
2
Pour over pork and let it stand for 10 minutes.
3
Heat oil in a large pot and add the pork, reserve the marinade. Brown the pork and then remove from the pan.
4
In same pan, cook the onion and bell pepper until the onion is translucent (a couple of minutes).
5
Stir in tomato sauce, wine, marinade, pork, corn meal and warm water.
6
Reduce heat, cover the pan and let it simmer for about an hour. Stir occasionally.
7
**If it's too thick you can add some more water while it simmers.**

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican

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44 Comments

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Feb 4, 2015 - Bobby Webb shared this recipe with discussion groups: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY) and "HOW'S YOUR WEATHER".
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Tacy Caudle Wrinkleyold
Oct 23, 2014
Yum! Used unsweetened orange koolaid for bitter orange! And it was delicious. Made lots--used left over pork roast. Will make this often. Thanks!
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Brandy Male Sallaboutit
Mar 29, 2014
What is your favorite sides for this it sounds yummy?
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Ginger Katz gingerstar
Jan 17, 2014
I just made this wonderful recipe tonight. Since there are only 2 of us in my house, and the fact, that I had only two small, pork chops, resulted in me cutting back the cornmeal to one cup, adding two chopped Jalapenos and half of an onion. I made the marinade with the juice of one Navel Orange and the lime, kept the Garlic amount, adjusted all the spices, etc, and all I can say, is this is the BEST!! It is wonderful! Thanks for posting the recipe. I will make it again! Using only one cup of cornmeal, I still had to add one can of broth to make it not like a paste, It still turned out nice and thick and we have more than enough for at least two more meals after tonight.
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Rosa Euresti reuresti
Jan 1, 2014
Hi Kat,

I have made and eaten tamal and cazuela many times and the traditional consistency is more like porridge. I do not believe that making it with a thinner consistency will make it take bad though so if that is a preferable thickness I would add less cornmeal and season to taste. I made this particular recipe and it turned out so great, everyone wanted seconds.