Recipe
Tamal en cazuela with canned corn
Prepare Cuban tamal en cazuela with canned sweet corn, pork and sofrito. Without fresh cobs, with a creamy texture and the taste of home.
- Preparation20 min
- Cooking50 min
- Total time1 h 10 min
- Servings4 servings
- DifficultyEasy
Tamal en cazuela with canned corn is a practical alternative when fresh tender corn is not available. It is prepared with canned sweet corn kernels, pork meat and the Cuban sofrito of onion, garlic, ají and tomato. It is cooked directly in the pot and served hot, creamy and with a spoon.
To prevent it from being watery, it is important to drain the corn before blending it. Since the canned kernel is already cooked and does not thicken like freshly ground tender corn, this adaptation includes a small amount of fine yellow corn flour. We are not looking for a firm dough, but a thick cream that preserves the flavor of the corn.
If you have fresh cobs, you can consult the traditional recipe for tamal en cazuela. If you prefer to prepare them wrapped, try the tamales with canned corn.
Ingredients
Check off the ingredients you have.
For the corn
For the meat and the sofrito
Method
Prepare the canned corn
- Open the cans and drain the corn well in a colander. Weigh or measure the drained corn: you need between 700 and 750 g. Do not add the canning liquid to the pot.
- Place the corn in the blender with 200 ml of the water or broth. Blend until you obtain a thick cream; you can leave some small chunks to preserve texture. If your blender is small, do it in two batches.
Image generated with AI.CiberCuba - Transfer the blended corn to a container, add the 50 g of fine yellow corn flour and mix well until no lumps remain. Set aside while you prepare the sofrito.
Cook the pork and the sofrito
- Heat the oil in a thick-bottomed pot over medium heat. Add the cubed pork, season lightly with salt and pepper and brown for 7–8 minutes, stirring so it takes color on several sides.
Image generated with AI.CiberCuba - Add the onion and the green chili. Cook for 4–5 minutes until softened; incorporate the garlic, cumin and oregano, if using, and stir for one more minute.
Image generated with AI.CiberCuba - Add the tomato puree and the dry wine, if you use it. Pour in about 100 ml of water or broth, cover and cook over medium-low heat for 8–10 minutes, until the pork cubes are well cooked and tender. If the bottom dries out before, add a little hot water.
Thicken the tamal in the pot
- Lower the heat. Incorporate the blended corn mixture into the pot with the pork and its sofrito little by little, stirring to distribute the meat evenly.
Image generated with AI.CiberCuba - Cook over low heat for 20–25 minutes, without letting it boil vigorously. Stir with a wooden spoon every 1–2 minutes, scraping the bottom and corners of the pot to prevent sticking.
- As the corn flour cooks, the mixture will thicken. If it is too dense before finishing, add little by little the remaining 50 ml of broth or a few more tablespoons of hot water. If it remains too fluid, keep it on the heat for a few additional minutes, stirring.
Final consistency and serving
- Taste and adjust the salt and pepper. The tamal is ready when it does not taste of raw flour and has a creamy but consistent texture, that falls slowly from the spoon.
Image generated with AI.CiberCuba - Remove from heat, let rest for 5 minutes and serve hot in deep plates. If it becomes too thick while resting, loosen it with a few tablespoons of hot water or broth.
