For those not familiar with Cuban cuisine, or those not exposed to the really down home, not in Cuban restaurant type dishes or the more rarily occasionally prepared dishes let me introduce you to “Tamal en Cazuela” it is essentially polenta/ a creamy corn porridge made from either course or fine cornmeal or freshly ground corn stewed with generous fried pork pieces and a sofrito (the base of Cuban cooking onion, garlic, bell pepper sometimes tomato) kissed with cumin and oregano.

Of course there are tons of variations, but I think mine kicks ass he he and is pretty simple and awesome (I’ve tried other Cubans “Tamal en Cazuela” and find it to acidic I really…

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