TAMAL EN CAZUELA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound ground pork or (you can use left over Lechon asado (Pernil) Shred the meat and fry briefly)
1 large onion, chopped fine
1 large green pepper, chopped fine
4 cloves garlic, whole, peeled
1/4 cup olive oil for frying
1/3 cup tomato sauce
1/4 cup red wine
2 cups ground fresh yellow corn (may substitute frozen)
1/4 cup butter
1 1/2 cups masa harina
3 cups chicken broth
1/4 teaspoon bijol (annato seed powder)
1 large lemon (juice only)
salt and pepper to taste
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Directions: |
Directions:Fry the pork in a little olive oil. Add onion and green pepper and continue frying at low heat until the onions are soft. Add garlic, tomato sauce, and wine.
Slice the corn kernels off of the cob (or use frozen corn). Then, grind the corn in a food processor until you get a coarse mixture. Remove from the processor and blend in the masa harina to the ground corn. Add 3 cups chicken stock and the bijol powder to the corn mixture and blend well. Add this to the meat and tomato sauce mix in the pot. Blend in juice of one lemon.
Cook stirring occasionally. The finished product should be thick and not runny. Cook about one hour. Add salt and pepper to taste or season with adobo.
Serve hot. |
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Personal
Notes: |
Personal
Notes: If not thick enough, add a little more masa harina mixed with water. Cook through stirring constantly.
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