Tamal En Cazuela Con Carne De Cerdo
Contributed by Chef Eddy Fernández Monte (Cuba)
Ingredients & Directions
- 500 grams of sweet corn flour
- 500 grams of pork
- 116 ml of oil
- 232 grams of salsa criolla
- 3 grams of ground cumin
- 250 ml of white broth or water
- White pepper ground to taste
- Salt to taste
Mix the flour with the broth or water at room temperature. Strain through a Chinese colander.
Cut the pork into pieces approximately 4 cm. Season with salt and pepper. Fry in hot oil until brown and fully cooked.
Add flour, the sauce, cumin and the rest of the salt and pepper. Mix well.
Cook over low heat until set by stirring with a wooden spoon or other unalterable material.
Serve in a deep dish.