“Pot Tamal” Without a Wrapping from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
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. Veracruz...
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Cooking tools:
- Stove
- Oven
- Pot
- Baking dish
Ingredients
- 6 large or 12 small fresh hoja santa leaves or 12 dried leaves
- 2–3 teaspoons salt, or to taste
- 8–9 cups Basic Pork Stock, Chicken Stock, or water
- 2 ounces ancho chiles (about 6 large chiles), stemmed and seeded
- 2 pounds fresh masa or 4 cups masa harina
- 6 cups Shredded Cooked Pork
- 3 medium-sized ripe tomatoes (about 1 pound)
- 2 jalapeño chiles
- 1½ cups lard, preferably home-rendered
- 2 garlic cloves, coarsely chopped
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