Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge: Guiso de Maíz is the dish your grandmother might have made for you in Cuba.

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.


Guiso de Maíz -- Cuban Corn Stew

By Three Guys From Miami



Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: 6 servings

The same Cuban corn stew your grandmother made you in Cuba.


INGREDIENTS:

1/2 pound tasajo
1/2 pound salt pork
4 ears fresh sweet corn, cut in 1-inch wheels
4 ears fresh sweet corn, kernels cut from the cob
2 ears fresh sweet corn, kernels cut from the cob and ground with 1x2 teaspoon of salt
1 cup cubed white potato
1/4 cup masa harina or white all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons olive oil for sautéing
3 cloves garlic
1/2 cup tomato sauce
1/4 cup white wine
1 teaspoon vinegar
1/2 pound ham, chunked
1/2 pound Spanish chorizo, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
6 cups chicken stock or broth
1 cup calabaza, cut up (may substitute butternut squash)
Get a nice chunk of tasajo -- dried beef that you'll find in many Latin markets. Remove the fat layer from the tasajo, place it in a saucepan and cover with cold fresh water. Bring to a boil, then reduce heat to low and let simmer for 30 minutes. Drain.

Cover 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.

This recipe and editorial content from the book: "Three Guys From Miami Celebrate Cuban." Copyright ©2006 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

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