A Spoonful of Sofrito: A pinch of advice that will add a lot of flavor to your life!
Cuban Tamal Casserole!
Sofrito Lovers,
As you all should know by now, I'm a weekend Top Chef! During the week, I eat what's available, edible, and affordable, but on the weekend I become a fuckin' Puerto Rican Wolfgang Puck. I cook up a storm that would leave Gordon Ramsey humbled, quiet, and respectful!
This weekend, I'm making the delicacy pictured above! This Goya recipe is a variation on the traditional Cuban Tamal, but in casserole form! Cuban tamales, like all tamales and pasteles, are a time consuming and arduous process to prepare, but the recipe posted below makes this delicious dish far easier to enjoy!
No more wrapping, steaming, and waiting an eternity to enjoy a delicious tamal, now you can make it on a stove top in a quarter of the time!
I think David, the Corn meal King, will love it! Check out the recipe below and give it a try! I'll let you know what I think! Go taste for yourself! ¡Buen provecho!
Tamal en Cazuela – Cuban Tamal Casserole
In Cuba, tamales are made by mixing savory cornmeal dough with tender pork, then stuffing into corn husks, rolling, tying and steaming before serving. In this stovetop variation, the pork, cornmeal and traditional seasonings are cooked together in a pot until thick, and then ladled into bowls for serving. The results: All of the delicious flavor of traditional Cuban tamales … but no wrapping and steaming required!
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