Name: Tamale Pie
Cook time: 1 hr
Total time: 6 hr
Yield: Makes 12 (main course) servings
Ingredients: 1/2 cup fresh Seville orange juice (or 1/4 cup regular fresh orange juice plus 1/4 cup fresh lime juice); 8 garlic cloves, crushed in a mortar or a garlic press; 1 1/2 teaspoons cumin seeds, toasted; 1 tablespoon olive oil; 2 pounds boneless pork shoulder, cut into 2-inch pieces; 2 to 3 tablespoons olive oil; 1/4 pound Spanish chorizo (cured spiced pork sausage), finely chopped; 1/4 cup finely chopped baked or smoked ham; 2 large onions, chopped; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 1 teaspoon smoked paprika; 2 (14 1/2-ounces) cans diced tomatoes; 1 tablespoon tomato paste; 1/2 cup dry Sherry; 1 1/3 cups reduced-sodium chicken broth; 1 1/4 cups hot water, divided; 2 teaspoons baking powder; 1/3 cup olive oil; 3 cups yellow cornmeal; 2 large eggs, lightly beaten; 1/2 cup corn (from 1 ear); 4 1/2 cups coarsely grated Cheddar or crumbled feta or goat cheese (3/4 pound); Equipment: a 6- to 8-quarts pressure cooker

Tamal "en cazuela"

Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

Recipe notes

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