- 1 lb. pork cut into cubes
- 2 cloves of garlic
- ¼ cup oil
- 1 lemon
- 1 onion
- 1 chili
- ½ cup tomato sauce
- ¼ cup dry wine
- 2 cups ground sweet corn
- 3 cups of water or broth
- Salt and pepper to taste
Cut the meat into cubes, season with salt and pepper, add crushed garlic and a little lemon juice. Sauté the meat, stir and let it release fat until it begins to turn golden brown. Add more oil, stir well and add the onion, chili, tomato and dry wine. Let it boil over medium heat for a few minutes and add the ground sweet corn. Stir well so that all the elements are integrated. Add the broth or water and continue mixing well until the corn begins to set.
Cover it and let it cook over medium heat for approximately 35 minutes. Stir every so often to prevent it from settling to the bottom and forming lumps. It should acquire a creamy consistency and an intense flavor.
Before finishing you can add a few drops of spice, or adjust the salt and pepper to your liking. This dish is served freshly made. Keep in mind that the Tamale in Casserole changes its consistency as it cools and may become too dense. If you need to reheat it, just add more broth or water and return to medium heat until it reaches the point you like.