Abuela's Tamal en Cazuela - Grandma's Tamale Casserole
|Cooking Method:||Stove Top|
|2 lb||lean pork cut in cubes|
find more delicious recipes at www.porkbeinspired.com
|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
|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|
Have you considered Holland House
|1/2 c||cooking oil of your preference|
|6 c||warm water|
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.
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!