Hispanic Heritage · Cuba

Pinar del Río

Pinar del Río · Viñales · San Juan y Martínez · San Luis · Guane · Sandino

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Tamal en cazuela

Descubre

Begin Cuba’s western journey with tamal en cazuela: fresh corn cooked in a pot with seasoned pork. Pinar del Río’s agricultural landscape provides the setting for a dish that turns a few everyday ingredients into a deeply comforting spoonful.

La Gente

Unlike a wrapped tamal, this version is stirred and served from the casserole. The corn thickens as it cooks, so steady attention matters. Notice how the sofrito and pork season the grain without covering its natural sweetness.

Sabor

Pinar cooks the Cuban west's way: sour orange, garlic, cumin, and oregano on pork, a sofrito of onion and pepper, bay in the pot, and the sweetness of fresh corn. Nothing hot. Nothing sour beyond the naranja agria.

Spice DNA · Sweet medium · Herb medium · Smoke low · Heat none · Acid medium

Seasonings to explore

• Minced Garlic in Olive Oil. In the marinade and the sofrito. Adds a savory garlic base.
• Sour Orange Marinade 20. The naranja agria on the pork. Essential.
• Cumin Ground. On the pork.
• Oregano Whole. On the pork and in the pot.
• Bay Leaves Whole. One in the pot.
• Onion Powder. With the fresh onion.
• Black Pepper Ground. In the pot.

From your market: pork shoulder, fresh or frozen corn kernels (or masa for tamales from a Latin market), a green pepper, an onion, tomato paste, lard. Badia does not sell the corn.

Cocina

Tamal en cazuela

The tamal without the leaf. Corn and pork in one pot, stirred until it thickens. Pinar's weekday dinner.

Serves 6

• 1½ lb pork shoulder, cut in 1-inch cubes
• ¼ cup Badia Sour Orange Marinade
• 2 tbsp Badia Minced Garlic in Olive Oil, or 5 garlic cloves crushed
• 1 tsp Badia Cumin, ground
• 1 tsp Badia Oregano, whole
• ½ tsp Badia Black Pepper, ground
• Salt
• 3 tbsp lard or oil
• 1 onion, chopped
• 1 green pepper, chopped
• ½ tsp Badia Onion Powder
• 2 tbsp tomato paste
• 1 Badia Bay Leaf, whole
• 4 cups fresh corn kernels, blended coarsely with 1 cup water, or 2 lb frozen masa de tamal
• 3 cups water or broth

1. Marinate. Toss the pork with the sour orange, garlic, cumin, oregano, pepper, and salt. An hour, or overnight.
2. Brown. Warm the lard in a heavy pot. Brown the pork in batches. Set aside.
3. Sofrito. Cook the onion and pepper with the onion powder in the same pot until soft. Add the tomato paste and the bay leaf and stir a minute.
4. Corn in. Return the pork. Add the corn and the water. Bring to a boil, then lower to a simmer.
5. Stir. Cook 40 to 50 minutes, stirring often so it does not catch, until the corn has thickened into a soft porridge and the pork is tender. Salt.
6. Serve in bowls with a fried ripe plantain and a glass of something cold.

Pueblos de Pinar del Río

Pinar del Río · Viñales · San Juan y Martínez · San Luis · Guane · Sandino · Mantua · Minas de Matahambre · La Palma · Los Palacios · Consolación del Sur

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