Raúl: It is a simple, country dish – very down to earth.
Glenn: In Cuba, guiso was the dish to make when the corn came in.
The same Cuban corn stew your grandmother made you in Cuba.
INGREDIENTS:
1/2 pound tasajoCover the tasajo again with cold fresh water. Bring to a boil, then reduce heat to low and let simmer for 45 minutes to 1 hour, until the meat is tender. Drain and let cool.
Cut the salt pork into bite-size chunks.
Husk all of the corn and peel the potatoes. Take 4 ears corn and cut them into ruedas or wheels about 2 inches thick.
Take 4 more ears corn and use a sharp knife to remove the corn kernels from the cobs. Set aside. Do the same thing with your last 2 ears of corn. Place these corn kernels in a food processor and grind together with 1/2 teaspoon salt and either masa harina or flour. Add just enough masa or flour until you have a moldable dough. Set aside.
Use a large, 8-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender.
Add the garlic, the salt pork, and the tasajo and sauté another minute or two stirring constantly.
Add the tomato sauce, wine, vinegar, ham, chorizo, salt, pepper, cumin, and chicken stock. Bring the stew to a boil, reduce heat to low, and let simmer. Cook for about 5 minutes, stirring occasionally.
Add the tomato sauce, wine, vinegar, ham, chorizo, salt, pepper, cumin, and chicken stock. Bring the stew to a boil, reduce heat to low, and let simmer. Cook for about 5 minutes, stirring occasionally.
Add all of the vegetables to the stew except the ground corn mixture. Bring the stew to a rolling boil, then reduce heat until you have a slow simmer.
Carefully drop the ground corn/masa mixture by packed teaspoonfuls into the hot stew. This will make little corn dumplings.
Don't stir, touch, molest, or even look sideways at the stew for the next 10 minutes. This will allow the dumplings to achieve a state of permanent togetherness. Finally, reduce heat to low, cover and simmer for about 20 to 30 minutes.
Adjust seasonings and serve hot.
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