It's a fusion of African, Caribbean, and Spanish cuisine made in the island of Cuba. Passed onto us by friends, it's a flavorful piece with boneless country-style pork ribs and chorizo stuffing sprinkled with notes from Chef's Private Box. Infused with red wine, the pork cooks slowly in a saucepan mixture of onion, garlic, beef bouillon, salt, and pepper to the point where the meat is falling apart. Bring the chorizo into the mixture, reduce, and you presto. Time to tamale.