“Pot Tamal” Without a Wrapping

Tamal de Cazuela

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

Cubans have their beloved tamal en cazuela, A cross between a savory stovetop corn pudding and a polenta, with aromatic seasonings (tomato, onion, green pepper) and chunks of braised pork. Veracruzans have this near relative that must go back to kindred roots in African slave kitchens.

The Veracruzan tamal de cazuela has almost the same ingredients as the Cuban one. It is made sometimes as a stovetop dish, sometimes as a baked casserole. Sometimes the meat — usually ei