Located on the ground floor of Lonja del Comercio, an old building that in 1996 was turned into the first modern office building in the Cuban capital, the Mercurio (Mercury) opened its doors on 27
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The Tamale casserole is one of the favorite dishes of the traditional Cuban cuisine. This dish is a type of polenta, cooked with slow fire, seasoned with a sauce of garlic, onion, pepper, tomato paste in olive oil, salt, dry wine and pork. Feel free to play with this recipe!
Fry the pork in a little olive oil. Add onion and green pepper and continue frying at low heat until the onions are soft. Add garlic, tomato sauce and wine.
Slice the corn kernels off of the cob (or use frozen corn). Grind the corn in a food processor until you get a coarse mixture. Remove from the processor and blend in one cup masa harina to the ground corn. Add 3 cups water to the corn mixture and blend well. Add this mixture to the meat and tomato sauce mixture in the pot. Blend in juice of one lemon.
Cook on the stove top, stirring occasionally. The finished product should be thick and not runny. Approximately one hour. Salt and pepper to taste.