🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
4 to 6
Medium
By Beverly Cox and Martin Jacobs
Published 2006
When Cubans refer to harina (“flour” in Spanish), unless they elaborate, they are referring to finely ground cornmeal. A popular dish in Cuba is harina cooked with water, oil, and salt until thick and fluffy and combined with pork, chorizo, chicken, or shellfish that has been cooked in a well-seasoned tomato sauce. It is a great comfort food and makes a satisfying main course when served with crusty bread and a salad.
You will often find this dish referred to as tam
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
I made the meat mixture as described, but served it over 'regular' (i,e., Italian-style) polenta. It was pretty good; Spanish-style chorizo, whether alone or in combination, is always very delicious, and this provided another outlet for it.