A spoonable Cuban tamal en cazuela baked in a dish instead of husks, layered with seasoned pork and jalapeño for a casserole-style tamale.
Tamal en cazuela is the 'lazy tamale' of Cuban cooking — the same fresh-corn masa and seasoned pork filling used for wrapped tamales, but layered into a baking dish instead of individually folded into corn husks. It's a genuine, widely-made Cuban dish, especially popular for weeknight dinners when nobody has time to tie forty tamales. This version adds diced jalapeño to the pork filling for a green-chile kick that isn't traditional but fits comfortably within how Cuban home cooks adapt tamal recipes to what's on hand. Fresh corn masa (grated corn mixed with a little cornmeal and milk) makes up both the base and the top layer, with the seasoned pork and sofrito sandwiched in the middle. Unlike a dry pie crust, this masa stays moist and slightly custardy after baking, closer in texture to a savory corn pudding than a Western-style pot pie. It's baked uncovered until the top sets and turns lightly golden, then rested before cutting into squares — resting is essential, since the masa needs a few minutes to firm up enough to hold its shape when served.
Serves 6
Pulse corn kernels in a food processor until coarsely ground but not fully smooth. Transfer to a bowl and stir in cornmeal, milk, half the melted butter and 1/2 teaspoon salt.
Heat remaining butter in a skillet over medium heat. Add onion, green pepper and jalapeños; cook until softened, about 6 minutes.
Add ground pork, garlic, cumin, oregano and remaining salt. Cook, breaking up the meat, until no longer pink, about 8 minutes.
Stir in tomato sauce and simmer 5 minutes until the mixture is thick, not soupy. Stir in cilantro and remove from heat.
Preheat oven to 190°C (375°F). Spread half the corn masa in a buttered 9x13-inch baking dish. Spoon the pork filling evenly over it, then top with the remaining masa, smoothing the surface.
Bake uncovered for 40-45 minutes until the top is set and lightly golden and a knife inserted in the center comes out mostly clean.
The center will still look slightly moist when done — it firms up further as it rests, so don't over-bake chasing a fully dry top.
Let stand 10 minutes before cutting into squares. Serve warm.
If using frozen corn, thaw and drain it well first — excess water makes the masa loose and prevents it from setting properly.
Don't skip the resting time after baking; cutting into it immediately causes the layers to collapse into each other.
Seed the jalapeños thoroughly for a mild version that's more kid-friendly, or leave the ribs in for real heat.
Use ground beef or a beef-pork mix instead of all pork for a different but equally traditional filling.
Add pimento-stuffed olives and raisins to the filling for a picadillo-style sweet-savory twist.
Make individual portions by baking in ramekins, reducing bake time to about 25 minutes.
Refrigerate covered up to 4 days. Reheat individual portions in the microwave, or cover with foil and reheat in a 175°C oven for 15 minutes to keep the top from drying out.
Tamal en cazuela is a well-documented Cuban home-cooking shortcut for traditional wrapped tamales, using the same fresh corn masa and pork filling but skipping the labor of individually forming and tying tamales in corn husks — a practical adaptation that remains common in Cuban households today.
Yes, in a pinch — use 2 cans creamed corn plus 2 cups whole kernel corn, and reduce the added milk slightly since canned creamed corn is already wet.
Omit the jalapeños entirely for a classic, mild tamal en cazuela — the dish is fully traditional without them.
This usually means the corn wasn't drained well or the pork filling was too saucy going in — reduce the tomato sauce further in step 4 until it's thick, not liquid, before layering.
Per serving (350g / 12.3 oz) · 6 servings total
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